These Apple Cider Scones are warm and comforting and full of fall flavors and spices. They're easy to make, and can be made ahead for an easy breakfast option.
I'm not going to lie, I normally think that scones are dry and tend to be pretty flavorless, but that was until I had these Apple Cider Scones. The apples in the batter help keep the scones moist and delicious.
The scones get baked partway and then brushed with an apple cider glaze, which leave them a gorgeous brown color that's sure to impress.
Other Recipe's You'll Love
If you're looking for other breakfast options, I would recommend these Coffee Chocolate Chip Muffins, Pumpkin Pie Granola or Baked Apple Cider Chai Donuts. If you want something on the lighter side, try this Peach Strawberry Smoothie or Brussels Sprout and Bacon Hash.
- Heavy Cream - In general you can substitute milk for heavy cream in scones, but I haven't tested it that way, so I can't say for sure what the final texture would be.
- Flour - All purpose flour works here.
- Apples - Use a baking variety such as Granny Smith, Gala or Honeycrisp. I always prefer Honeycrisp.
- Butter - Use unsalted butter, and add the salt on your own.
Steps to Make Apple Cider Scones
- Place your cream in the freezer for 10 minutes to get really cold.
- Melt your butter, and stir it into the cream. The cream and butter will look curdled, but that's normal
- In a bowl mix together flour and sugar
- Add the spices and baking powder, and whisk to combine.
Steps to Make Apple Cider Scones
5. Add all but ¼ cup of the diced apples to the flour, then pour in the cream and stir until just combined.
6. Once the dough is combined, shape it into an 8-9 inch wide, 1 inch thick disc.
7. Pat the ¼ cup of remaining apples into the top of the scones.
8. Using a biscuit cutter, cut out the scones, place them on a baking sheet and bake.
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From baked: let the scones cool to room temperature, then spread them on a baking sheet and freeze for at least 2 hours. Once they are frozen, place them in a freezer bag with pieces of parchment between them. They'll freeze for up to 3 months. To reheat, place a scone in the microwave for 30 second increments until re-warmed.
From Dough: Once you have your scones cut out, spread them on a baking sheet and let them freeze for at least 2 hours. Once frozen, place them in a freezer bag with pieces of parchment between them. When ready to bake, let them thaw in the fridge, and then bake as directed, but add an additional 5 minutes to first baking time.
To make ahead:
Prepare the scones through cutting them out. Place the scones on a tray or plate, and cover with plastic wrap. Place in the fridge for no more than 12-24 hours. When ready to make, bake as directed, but add 5 minutes to initial bake time if baking them from cold.
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Apple Cider Scones
- 2 cups all purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup heavy cream
- 8 tablespoon butter melted
- 1 apple peeled, cored, and diced small
- ¾ Cup Apple Cider or apple juice
- ½ teaspoon cinnamon
- 2 tablespoon butter
- ¼ cup brown sugar
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Measure the heavy cream into a large freezer safe vessel (I used a glass 2 cup measuring cup) and place it in the freezer for 10 minutes. Melt 8 tablespoons of butter in the microwave.
- In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Keep aside ¼ cup of the diced apple, and add the rest to the dough and stir.
- Pour the melted butter into the heavy cream and stir - the butter should start to seize up and make the cream look curdled. This is what it's supposed to do. If it doesn't do that, put the cream/butter back in the freezer for 5 minutes and stir it up.
- Pour the cream/butter into the flour mixture and stir. It's a fairly shaggy dough that will take a bit to come together.
- Turn the dough out onto the counter and shape it into a circle, about 8 inches around and 1 inch thick. Scatter the remaining apple over the dough and press it in with your hands. Using a biscuit cutter, cut out scones. Once you have all the scones cut out you can reshape the dough into another circle and do another round. You should get between 10-12 scones. You can also cut the scones into a traditional triangle shape.
- Bake for 15 minutes.
Apple Cider Glaze
- While the scones bake, in a small saucepan, mix all of the ingredients together and bring to a boil. Let it boil for 5-7 minutes or until it begins to thicken. Remove from heat and set aside.
- After scones have baked for 15 minutes, remove them from the oven and brush the apple cider glaze over the scones. Return scones to the oven and bake for another 5-7 minutes. Allow to cool on the baking sheet for 3-5 minutes, then remove to a wire cooling tray.