Cranberry Apple Scones with Apple Cider Glaze

Today I am sharing some apple cranberry scones I made this week.  I really don't make scones that often but, I wanted to try this flavor combination.  The children saw them after coming in from school and they called them doughnuts.  I let them have some with the box sitting right in front of them.  They each had seconds and when I turned back around they were all gone.   

I actually changed up the baking time and temp and got these to come out moist.  Which is my main problem with scones, I often make them and they are too dry.  

Ingredients:

2 cups flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 cup cold butter

1/2 cup fresh cranberries, finely chopped

1 cup apples, peeled, cored, and finely chopped

1/4 cup heavy whipping cream

1/4 cup apple cider

Mix flour, sugar, baking powder, baking soda, salt, cinnamon in large bowl.  Cut butter into dry until coarse crumbs. Stir in cranberries and apples.  Add milk and cider to dough.  Sparingly add more cream and cider if too dry.  (I probably added a tablespoon of each to get my dough just right.)  Mix in thoroughly before deciding to add more liquid.  Bake in preheated oven @ 425° F for 20 minutes.  Here is where I changed the temp and time and got really great results.  I baked them @ 425° F for 10 minutes and then I took them out rotated the oven tray around and baked them @ 350° F for 8 more minutes.  I took them out and broke one open to see if they were done.  They came out much moister and not burnt.  Cool on wire rack with parchment paper under them, glaze with warm apple cider glaze.  

Apple Cider Glaze

Ingredients:

1 tablespoon butter, melted

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

2 tablespoons apple cider

1 1/4 cup powdered sugar, sifted

Melt butter in a small saucepan.  Whisk in vanilla, cinnamon, and apple cider.  Then add in powdered sugar. Whisking until smooth and thicker, about 1o minutes on medium heat.  Pour over scones with large spoon.  Let scones dry and store in an airtight container.   

Yield: 8 scones

I am going to bake more scones this fall and winter and try some really great flavors.  I would like to try also making them thicker and see how that bakes up. Are you a scone baker?  What tips do you use that work?

Enjoy!

Sherry

I will link with these parties:

Foodie Friday at Rattlebridge Farm

Lou Lou Girls Fabulous Party

Tickle My Taste Buds Tuesdays at Lori's Culinary Creation
Foodie Friends Friday at Walking on Sunshine

Meal Plan Monday at Southern Plate