Apple Cider Cinnamon Scones
Soft, tender apple cider cinnamon scones with a crackly sugar top. Fully dairy-free, egg-free, and nut-free -- quick fall baking with real apple flavor.
Ingredients
- 1 cup apple cider (reduce to 1/3 cup)
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp nutmeg
- 1/2 tsp fine sea salt
- 1/2 cup cold dairy-free butter, cubed
- 1 tsp vanilla extract
- For the topping: 2 tbsp coarse sugar
- 1/4 tsp cinnamon
- Splash of reduced cider for brushing
- For the glaze (optional): 1/2 cup powdered sugar
- 1-2 tsp reduced cider until drizzle consistency
Instructions
- 1Reduce the cider
Preheat the oven to 400F (200C). Line a baking sheet with parchment. Simmer 1 cup apple cider in a small saucepan until reduced to about 1/3 cup. Cool slightly.
- 2Mix the dry ingredients
In a large bowl, whisk flour, brown sugar, baking powder, cinnamon, ginger, and salt. Add cold dairy-free butter. Cut into the dry mix with a pastry cutter or fingertips until pea-sized crumbs form.
- 3Form the dough
Stir in the vanilla and 1/4 cup of the reduced cider. Mix just until a shaggy dough forms. Turn dough onto a lightly floured surface. Shape into a 7-inch disc and cut into 8 wedges.
- 4Bake the scones
Transfer to the baking sheet, spaced slightly apart. Brush tops lightly with remaining reduced cider and sprinkle cinnamon sugar. Bake 15-17 minutes until edges are lightly golden.
- 5Glaze and serve
Cool 10 minutes before drizzling with cider glaze. Mix powdered sugar with reduced cider until drizzle consistency.
