The wonderful folks at King Arthur Flour sent me some boiled cider to try out. I made cider doughnuts, and they were wonderful. But, what I really wanted to try were scones with the boiled cider.
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| Image courtesy King Arthur Flour |
I added in cinnamon chips and cinnamon flav-r-bites, but you could add in chopped apple if you wanted.
My scone tip is to use frozen butter that is shredded in your food processor (or a box grater). I do this with most pastries. It keeps the finished product flaky.
Cider & Cinnamon Mini Scones
2 3/4 c flour
1/3 c sugar
1 Tbsp baking powder
1/2 c butter (frozen, shredded)
1/2 c Cinnamon Flav-r-bites
1/2 c Mini cinnamon baking chips
2 eggs
2 tsp vanilla
1/4 c boiled cider
1/4-1/3 c milk (I added the milk into the measuring cup with the cider syrup, to 1/2 c total)
Pulse the frozen shredded butter with the dry ingredients together in a food processor. Add in the cinnamon chips and flav-r-bites, and then the liquid ingredients. Pulse just until a ball forms.
Preheat the oven to 425 F. Turn the dough out onto a baking sheet and separate into two circles. Pat into discs about 1/2" - 1" thick.
Cut into wedges, and to make mini scones, cut each wedge in half again. Separate the pieces carefully.
Bake for ~15 minutes, until golden brown.
Frozen grated butter is BRILLIANT!
ReplyDeletejust wondering.. do you use All Purpose flour or Whole Wheat or a mixture of both?
ReplyDeletei'm trying to make the grand transition to all wheat products.. but i'm having trouble finding baked good recipes for this, any suggestions?
@Curious Baker-Wannabe:
ReplyDeleteThese were made with all-purpose flour. I often do at least half and half, though. If I am making yeast bread, I add in some vital wheat gluten and that helps with the texture. King Arthur Flour has a great Whole Wheat Baking Book that I'd love to get my hands on... good luck! :D