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These Ridiculously Easy Cider-Glazed Apple Scones are buttery, flaky, and studded with bits of tender apple. They're also ridiculously good!
Guess what? Ridiculously Easy just got easier! If you follow The Café you're probably familiar with our ridiculously easy recipes. They belong to a series of crazy easy, never-fail recipes that are perfect for uncomplicated yet company-worthy entertaining. They also work well for everyday meals and family gatherings. These Ridiculously Easy Cider-Glazed Apple Scones tick all the boxes and might just be the easiest Ridiculously Easy recipe of all!
A brilliant technique
I love researching recipes and techniques that make cooking for family and/or friends easier as well as more enjoyable and rewarding. One of the brilliant techniques I discovered several years ago in Cook's Illustrated magazine was a way to eliminate the classic "cutting butter into flour" step that most biscuit recipes call for. You can read more about the easy process in our Ridiculously Easy Buttermilk Biscuit post.
Since posting that recipe, I've gotten emails from people all over the world who had never experienced success with biscuit making before. They've been as thrilled as I was with the easy technique. Some have actually written to say that they've become renowned "biscuit makers" in their circles of family and friends! There are scads of comments from happy bakers below the post, but here are a few of my favorites:
Thank you for this easy-to-follow recipe. I have never made biscuits before and they were beautiful. I am probably more proud of myself than I should be! They were fun to make and tasted great as well.
I have been searching, saving and trying various biscuit recipes for years!!! I have finally found my biscuit recipe. Absolutely tender, amazing and delicious. Thank you, thank you, thank you. Now to delete all the other biscuit recipes I’ve saved!
Made these this morning, and man oh man! Delicious! Very easy and hassle-free. It took me about 10 minutes from start to oven. Thanks for a new staple!
I made the buttermilk biscuits and let me tell you they were the best I ever made. I have tried so many recipes and this one was a hit, thank you so much.
I feel so lucky to have found this astounding recipe! I’m from the south US so I know all about biscuits…alas living in NYC means restaurants rarely have them on the menu. But making them was so fussy, I got butter everywhere and they didn’t turn out. I’ve made these 4 times so far and they are always wonderful!
Would this wonderful, easy technique work with scones?
A few months after finding this super-easy way to make biscuits, I decided to try the Cook's Illustrated genius technique with scones, which often also require the "cutting technique". I was shocked to discover the same wonderful (easy) success with my scones and posted the recipe for these Ridiculously Easy Maple Pecan Scones. These have also been super popular with Café readers and have lots of 5-star comments.
So here we are with a new Ridiculously Easy scone recipe, melt-in-your-mouth delicious and perfect for the fall and holiday season. These Easy Cider-Glazed Apple Scones will be a hit for family breakfasts and brunches with friends.
I used a drop technique for these scones rather than rolling out the dough and cutting it into wedges as with classic scones. This drop technique creates a beautiful, rustic scone and the bits of diced apple poking out all over the place makes them pretty much irresistible. The bonus is that this technique also makes the recipe even more ridiculously easy! Certainly a win-win for me!
The glaze is amazing!
The cider glaze is also easy but adds a wonderful layer of flavor to the already delicious scones. While the scones bake, it's simply a matter of boiling apple cider with a bit of butter and sugar until syrupy. After 15 minutes of baking time, the scones are brushed with this fabulous glaze and popped back in the oven for a few more minutes to set the glaze. See what I mean? So easy, and so pretty!
All this to say, if you think scones are just for experienced bakers, give these Ridiculously Easy Cider-Glazed Apple Scones a try. If you can stir and scoop, you can make them. I promise! And after you become the famous scone maker in your family or at your workplace, be sure to come back and share your results in the comments below. It will give others the confidence to try the recipe too!
Café Tips for making these Ridiculously Easy Cider-Glazed Apple Scones
- The recipe for calls for one apple, diced ¼-inch thick. I use my Vidalia Chop Wizard to chop an apple for these scones in less than a minute. In fact, the last time I made them, my 5-year old granddaughter, Emmy did the chopping for me - and had a grand time doing it! I keep my Vidalia Chopper handy because I use it all the time. It's also perfect for dicing carrots, potatoes, squash, zucchini, onions, peppers, and sweet potatoes.
- I use a one-third cup ice cream scoop (#12) to make sure my scones are a uniform size. This also gives them a nice round shape. This size scoop will yield 8-10 scones, depending on how full you fill the scoops. You could also make smaller scones by using a smaller scoop.
- If your cream mixture doesn't form the "clumps", your cream probably wasn't cold enough. You can stick the whole mixture in the freezer for another 5-8 minutes, then stir with a fork and you should see the clumps.
- You don't want to overmix scone dough. That being said since these scones don't get kneaded, be sure to make sure all of the flour at the bottom of the bowl is incorporated into the dough before scooping up the scones.
- In lieu of the cider glaze, these scones would also be delicious drizzled with the Maple Glaze from this post.
- You can make these scones several hours ahead of time. Just scoop them up onto your sheet pan, cover them with plastic wrap and pop the whole tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed. They make take a minute or two longer.
- You can also make these Easy Cider-Glazed Apple Scones and freeze them, unbaked. Pull as many as you want out of the freezer and bake as directed, adding a few extra minutes to the total baking time. You want to look for a pretty golden brown color.
P.S. You might think from this post that the Café Ridiculously Easy series is inclusive of biscuit and scone recipes. Nope! There are recipes for crackers, dinner rolls, bread, focaccia, caramel sauce, cinnamon rolls and more. The series is inclusive, however, of super easy, super delicious, company-worthy, never-fail recipes!
P.P. S. I just made another batch of these and am nibbling on one as I finish up this post. MAKE THEM!! They are melt-in-your-mouth, outrageously DELICIOUS!!
Thought for the day:
So we fix our eyes not on what is seen,
but on what is unseen,
since what is seen is temporary,
but what is unseen is eternal.
2 Corinthians 4:18
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
These Ridiculously Easy Cider-Glazed Apple Scones are buttery, flaky, and studded with bits of tender apple. They're also ridiculously good!
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 medium Gala or Fuji apple (or other baking apple) diced into ¼-inch pieces
- ¾ cup apple cider
- 1 tablespoon butter
- 3 tablespoons sugar
- ½ teaspoon cinnamon
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Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
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Measure 1 cup heavy cream and place in the freezer for 10 minutes. Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
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Whisk flour, baking powder, sugar, cinnamon, and salt in medium-size bowl. Add the diced apples and stir to combine. Make a well in the center of the flour mixture with your spatula.
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After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to the well in the center of the dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix, but be sure all of the flour is mixed in.
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With a spoon or an ice cream scoop (I use a # 12 scoop), scoop dough onto the prepared sheet pan in ¼-1/3 cup mounds. If desired (for a pretty presentation) add a few diced apple pieces to the outsides of each mound.
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Place in oven and bake for 15 minutes. While the scones are baking, prepare the cider glaze by combining all ingredients in a small saucepan. Bring to a boil then reduce to a steady simmer and cook for 5-8 minutes, until mixture is reduced and beginning to thicken and get syrupy. Remove from heat and set aside.
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After baking for 15 minutes, remove scones from the oven and gently brush each scone all over with apple cider glaze. Use all of the glaze. Return to oven for another 5 minutes then remove and transfer to a cooling rack. Allow scones to cool for 10-15 minutes for the glaze to set.
See Café Tips for further instructions and more detailed tips.
Tiffany says
Hi! May I ask why some of the scone recipes (like the raspberry lemon) refrigerate for an hour before baking and this one doesn’t show any refrigeration time?
Chris Scheuer says
Hi Tiffany, it never hurts to refrigerate a scone or muffin before baking but I tested these both ways and found I didn't need it.
Molly says
I just had a quick technical question: why do some of your scone recipes call for corn starch, baking soda, and banking powder while some just call for baking powder? Just curious!
I think all your scone recipes are 5 stars!
Chris Scheuer says
Hi Molly, good question! I'm forever trying to improve my recipes for better texture and taste so I try different techniques and sometimes switch up the ingredients a bit.
Patricia says
A few questions:
1) curious why Gala & Fuji are suggested…what are the advantages of these two apple types?
2) would coconut cream work instead of heavy cream, or using half of each?
3) I have a bottle of KAF’s boiled apple cider. Can that be used instead of apple cider?
ThankYou!
Chris Scheuer says
Hi Patricia, I like Gala and Fuji as both have a red skin that's not too thick which gives the scones a pretty appearance but you could really use any type of baking apple.
I've never tried coconut cream for scones so I can't say for sure how that will work. The cream gives the scones a melt in your mouth, super tender crumb. but you could give coconut cream a try if that's what you prefer. Coconut cream is higher in calories than heavy cream so it definitely wouldn't save as far as calories go.
Regarding the boiled cider, again, I haven't tried it and don't know what the exact consistency is of KAF boiled cider so I can't say for sure. You want to glaze to have a fairly thick consistency so it will coat the scones and not just run off.
Kathleen says
May be a stupid question but will ask anyway! Do you peel the apple? Looks like from the pics that you didn't since saw some red bits in scones?
Thanks - gotta make these.
Irene Lane says
I saw in your q&a section that a person asked if you peel the apples first but I did not see a reply. I have the same question'
I also want to know if you have a cookbook with all of these wonderful recipes.
Thank You,
Irene
Chris Scheuer says
Hi Irene, you do not need to peel the apples. In fact, it makes them prettier if you don't.
Thanks for your kind words. I don't have a cookbook at this time. I've had some offers but don't feel like I'd be able to maintain my priorities which are my faith, family and community (including the blog) while spending the time to write a cookbook.
Kim Dawn says
I think the recipe has a typo in it...it says 1 Tablespoon of Baking Powder, which I used, and my scones are extremely bitter. Very disappointed.
Chris Scheuer says
Hi Kim, there is no typo, it's supposed to be a tablespoon. As you can see, there are lots of comments on these scones but no one has complained about them being bitter. I'm wondering if you might have used baking soda by mistake. A tablespoon of baking soda would definitely cause bitterness.
Lita says
Hi Kim, I use only Rumford baking powder because the other popular baking powder leaves a bitter taste in my mouth. Hope this helps.
Chris Scheuer says
Thanks, Lita!
Kayc says
Hello - looking forward to making these and will circle back with a review/comment.
You spoiled me with sharing your other labels - do you by chance have scone labels? For the Maple Scones or the Cider Glazed Apple Scones?
The Rosemary Shortbread labels create such a nice touch when sharing!
Chris Scheuer says
Thanks so much, Kayc, for your kind words. I'm so happy you are enjoying the labels. I don't have labels for any of the scones at this point but I have a few new recipes coming up that will feature some fun labels. 💕
Paul says
Hi, what a terrific technique for the butter. Love it! My scones came out great. Can I make these the night before to serve at breakfast the following morning? How should I store? Thank you! Paul
Chris Scheuer says
Hi Paul, I'm so happy you had great success with these scones. You can definitely make them the night before. Just make them up to the baking step. Cover the pan with the scones with plastic wrap and pop them in the oven in the morning. Scones really like being cold when they go into the oven. They will rise nicely and you will have a wonderful breakfast! Enjoy!
Paul says
Thank you for this info! Btw, everyone who tried the scones loved them! They were a verified grand slam.
Alyson Goroski says
Every fall I buy a gallon of cider and reduce it down over a couple of hours until it is about 3 cups of liquid/syrup. I store in a flip top bottle and have wonderful cider flavor to use year round. Makes a superb glaze.
Diane says
These are delish!!! Not a big super sweet lover so these were just perfect! Didn’t have cider so used apple juice & also no heavy cream and half & half worked perfectly (& saved a couple calories!) would highly recommend!
Chris Scheuer says
Thanks for sharing your results, Diane. So happy you enjoyed them!
Star says
How many does this make?
Chris Scheuer says
Hi Star, it makes 8-12 biscuits, depending on the size of your scoop. I usually make 10.
Marie says
How to prepare the baking sheet? Simply grease
Chris Scheuer says
Hi Marie, you can just grease the pan but I like to line it with parchment paper.
carolyn prince says
I made these scones last night for a Bible meeting. Even the ladies that usually pass on the sweets had one and a half. They were soooooo good and so easy. I can't wait to try the Maple ones.
Chris Scheuer says
Thanks, Carolyn! I'm so happy the ladies enjoyed them! I think you'll love the maple scones just as much 🙂
Karen (Back Road Journal) says
My girlfriend is always having tea parties and always serves scones. I know she will enjoy this recipe.
Tracey Romain says
Hi, I made these this morning. They are the best scones I have tasted hands down. I undercooked them a bit but will know better for next time and there definitely will be a next time. Thanks so much Chris. I also have made the maple pecan scones a number of times and they are excellent too.
Sandra Garth says
My daughter was over today asking for another apple pie. I think I'll make a batch of your scones for her, and one for us. Thanks for the tips and I will get that handy-dandy Vidalia Chop Wizard!
Susan Wolfe says
I made a batch the other day. They ARE wonderful. I did not have apple cider, so I melted a few caramels and drizzled the caramel sauce over cooled scones. Yummm!! I put the ones we didn't eat immediately in a tightly sealed container. I was surprised that the caramel melted into the scones overnight. These scones are easy to make and quite tasty. They'll go in my regular rotation of breakfast treats. Thanks for another great recipe.
Laurel says
Hi Chris,
Apologies if I'm missing this, but, ABOUT how many scones will this recipe make. Want to make them for my staff at school...thanks!
Chris Scheuer says
Hi Laurel, you didn't miss it. Somehow the servings never went into the recipe plugin. I added them now. Thanks for noticing that. The recipe will make 8-10 medium-size scones.
Mary Ann | The Beach House Kitchen says
I'm always up for a scone Chris! And what a great fall flavor! And make them ridiculously easy and I'm so in!
Susan says
They look ridiculously delicious too 🙂 That glaze is wonderful!
Jennifer @ Seasons and Suppers says
So perfect for the season and I love this method of scone making! Can't wait to try these 🙂
angiesrecipes says
Awesome glaze! I must bake this for my husband as he is a huge fan of breakfast scones 🙂 Thanks for sharing, Chris.
Laura | Tutti Dolci says
Such delicious scones, I love the glaze!
Jenn Anderson says
Definitely going to try these. I love baking with apples in the fall. And your ridiculously easy buttermilk biscuits are my favorite biscuit recipe now too.
Tricia says
I bet these are super tasty Chris. Great for the fall season. Perfect flavors!
Liz says
I used a similar biscuit making technique for my apple cobbler---found it via ATK, imagine that! So I know how amazing these scones must taste!
sue | the view from great island says
I'd have to rename these ridiculously dangerous scones, I'm going to be making these WAY to often for my own good!