As promised earlier this week, today I have a simple, delicious recipe that will be perfect for using up any leftover apple cider caramel sauce you haven’t devoured yet. These apple scones, with chunks of fresh apples and a burst of cider flavor, are delightful on their own and next-level delicious when drizzled with the caramel. They’re also easy and quick to make, and the perfect way to use up any extra apples you can’t eat fast enough.
Have you gotten sick of my autumn harvest pumpkin-apple-cider recipes yet? I know it’s been a theme, but can you blame me when there are such beautiful apples out there to be picked? We went to a cider mill and orchard a couple of weekends ago and picked a huge bag. We also got lost in a corn maze and went on a spooky hayride, so I think we’ve met our quota for cliche but adorable fall activities until Halloween. I wasn’t quite ready to make a pie yet, but a light and flaky scone with lots of apple flavor seemed like the perfect way to use up our orchard bounty.
This is another spin on my favorite scone recipe from Cook’s Illustrated. In the time it takes to preheat the oven you can get the dough ready, and their technique of using a pie pan to get perfectly even triangles means your scones will look as good as they taste. This time I reduced the cream and replaced it with apple cider, and added just enough chopped apples to get a piece in every bite. I left the skin on the apple for the beautiful red color.
Once you preheat the oven and get a baking sheet ready, you pulse the dry ingredients briefly in a food processor. Sprinkle the butter over and pulse again to combine everything, and pour the mixture into a large mixing bowl. Add the apple, cream and cider, stir it together, then knead it for a few seconds on the counter. Press it into the pie plate, cut your even triangles, and you are ready to bake! You could blend the butter in by hand if you don’t want to use a food processor, but I find that the time it saves makes up for having to wash another dish.
The finished scones are flaky without falling apart, buttery and creamy while still feeling light. You get a bright and juicy piece of apple with every bite, and the apple cider gives the scone the perfect hint of tart apple flavor to balance out the sweet cream. These might be my new favorite scone.
To take it to the next level, drizzle some of the apple cider caramel sauce over the scones once they’ve mostly cooled. You’ll have a triple whammy of sweet apple flavor.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoons unsalted butter, cut into small pieces and chilled
- ¾ cup finely chopped apple
- ¼ cup apple cider
- ¾ cup heavy cream
- Preheat the oven to 450°F and linea cookie sheet with parchment paper.
- In a food processor, pulse together the flour, sugar, baking powder, and salt. Scatter the butter pieces over the top and pulse about a dozen more times, until some of the butter looks like oat flakes and the rest looks like coarse cornmeal.
- Pour the mixture into a large mixing bowl and stir in the apples, followed by the apple cider and heavy cream. Stir only until the dough comes together. Turn the dough out and knead it together into a sticky ball, about 10 seconds.
- To create even triangles, press the dough into a 9” pie pan, then cut it into 8 triangles. Place them on the prepared cookie sheet and bake until golden brown, 12 to 15 minutes.
- Remove from the oven and place the scones on a cooling rack for at least five minutes, then drizzle with the caramel cider sauce.