Pumpkin Apple Scones, Hard Cider Glaze & Pumpkin Hard Cider Icing
Pumpkin has always been a huge autumn obsession. So let's incorporate some traditional hard cider in there too.
The absolute best way to eat a scone is when they are still warm and fresh and dive right in and eat them with your hands - no fork required. These scones are delicious and so quick to make and so seasonally divine; a must-make in every fall.
Let us know if you try the recipe out and tag us on Instagram.
Do you have a favourite fall recipe that can be made with cider? Let us know and we may feature your recipe!
Recipe:
Ingredients: Scones
2 ¼ cup all purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1tsp cinnamon
½ tsp ground nutmeg
⅛ tsp ground cloves
¼ tsp ground ginger
¼ cup packed light-brown sugar
3 tbsp granulated sugar
½ cup unsalted butter (chilled & diced)
¼ cup chilled pumpkin puree
¼ cup apple sauce
3½ tbsp buttermilk
1 large egg
1 tsp vanilla
1 tsp honey
1 tsp half & half cream
Ingredients: Hard Cider Glaze
1 cup icing sugar
2 tbsp hard cider
Ingredients: Pumpkin Hard Cider Icing (For Drizzle)
¾ cup icing sugar
1 tbsp pumpkin puree
1 tbsp hard cider
½ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground ginger
Procedure:
Preheat oven to 425℉. Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger, brown sugar and granulated sugar. Cut in unsalted butter and pour into large mixing bowl creating a well in the centre.
In a separate bowl, whisk together chilled pumpkin puree, apple sauce, buttermilk, egg, vanilla and honey. Pour into centre well of the flour/butter mixture and mix well. Knead dough. Dust working surface with flour and place dough on surface. Shape dough into a flattened round and cut into ⅛ pieces.
Place pieces of dough on a parchment paper lined cookie sheet. Brush dough with half & half and bake in preheated oven for 13-15 minutes. Prepare hard cider glaze by mixing ingredients (the glaze should be thick and not runny). Prepare pumpkin hard cider icing by mixing all ingredients and transferring to a small Ziplock bag.
Remove baked scones from oven and transfer to wire cooling rack to cool for no longer than 10 minutes. With proper consistency achieved, spoon glaze evenly over the baked scones. Cut corner on Ziplock bag and drizzle icing over glazed scones.
Makes: 8 large scones
Preparation Time: 25 minutes
Cook Time: 15 minutes