Apple Cider Scones for the first day of fall

Those who’ve been with me awhile likely remember one of our favorite family traditions: bringing apple cider scones to the kids’ teachers on the first day of fall (or thereabouts). It’s a tradition that dates from June’s first year of life, when I made and packaged pairs of buttery, cinnamon-flecked treats for her daycare teachers. As the kids and I tallied up our list of teachers to bake for this week, I realized that I’ll likely be tripling my recipe this year: there are three kids in the mix now, of course, and June loves to deliver this treat to each of her past elementary school teachers in addition to her current one. I’m not mad about it. Our teachers deserve to be celebrated, and so does the first day of fall :)

Over the years, many of you have joined me in this tradition. I’ve always pointed those who wanted in on the fun to Jenny Steffen Hobick’s website, where I first found the recipe many years ago. Since it no longer seems to be active on her site, I thought I’d share it here for those who are curious. Whether you make it for your teachers or yourself, enjoy! And happy (early) fall.

Apple Cider Scones

1 cup of apple cider

2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter
2 eggs, lightly beaten
1/4 cup cold heavy cream
1/4 cup of apple cider reduction
1 teaspoon of vanilla
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg

1/4 cup of apple cider reduction
2 tablespoons of butter
1 cup confectioners’ sugar

Reduce the apple cider in advance so it can cool. Pour the cider in a saucepan and simmer on medium until it reduces by half, to an almost maple-syrup consistency. It should take about 10 minutes. Pour it in a glass bowl and let it cool in the fridge for 20-30 minutes.

Note: In all my years of making this recipe, my apple cider has never reached what I’d call a “maple syrup consistency,” even though it does reduce. I faithfully simmer it for 10 minutes or so and call it good.

In a stand mixer, combine the flour, sugar, baking powder, and salt. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.

In a separate bowl, mix together eggs, cider reduction, vanilla, cinnamon, nutmeg and whipping cream with a fork. If you have a pourable measure, do it in that to make it easy to add to the flour/butter mixture.

Turn the mixer on low and slowly add the cream and egg mixture. You may not use it all. (Note: I have never used it all.) Turn off the mixer once the dough comes together.

Sprinkle some flour on the counter and turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk – about 8-9 inches in diameter.

Cut the disk into 6-8 pieces like a pie for standard size scones. For minis, cut each of the 6-8 pieces in half. (This is what I do!)

Separate the pieces and place them on a parchment-lined baking sheet. Bake at 400 degrees: for minis, 12-14 minutes, for standard, 15-17 minutes.

To make the glaze, heat the cider reduction and butter for 30 seconds to one minute, until the butter is melted. Add the powdered sugar and stir until smooth. Add more powdered sugar or more cider to reach the desired consistency – it should be drizzle-able, but not too runny. Enjoy!