Sun ripened, juicy, sweet, and crisp! There is no mistaking or underappreciating a truly wonderful apple. When these come into season where I live, there is something very wonderful about picking them fresh from the orchard.
Even so, what’s almost as amazing is the ability to snatch up these treasures any time of year from your nearest supermarket. I adore the versatility in apple creations! With this vanilla and maple apple scone recipe, you’ll soon be receiving all the praise at your next party.
Anyone a maple fan out there?
Where we live in Wisconsin, it is a common and family-oriented pastime to tap trees and make homemade maple syrup. We have family friends that have been doing it for years, from grandparents down to grandkids. You can always find a little roadside stand with fresh maple syrup, or locally produced in our grocery store.
It’s unbelievably yummy, delightful, and simply irresistible. Whether you enjoy it on all the breakfast bests or not, I can promise you’ll enjoy this kick of sweet goodness that’s wrapped up and baked into this apple scone recipe. If you’re unfamiliar with maple syrup and how it’s created, I thought it’d be fun to take you on a little adventure down a long-held tradition.
With the four seasons we experience in Wisconsin, we’re a prime location for the creation of this sweet treat. In the early spring months, or late winter, when the days get above freezing and the nights get below, it’s a sign it’s time to start tapping the maple trees and get the sap flowing. When you tap, you drill a small hole in the maple tree, insert a special spout, and hang a bucket to collect the sap as it naturally flows from the tree.
The buckets of sap are collected and boiled down over a fire, stovetop, or if you’re fancy you have a special set up to do this.
Most families I know gather around a fire or have a special little shed with a large pot that cooks off the water. That’s the key to turning the sap into syrup. You’re just boiling off the water until you’re left with 66% sugar content. Once you’ve reached this, you strain the syrup through a cheesecloth, bottle it, and then keep it stored in a cool and dark location, or in the refrigerator.
Fun Fact: Did you know it takes 40 gallons of sap to make one gallon of maple syrup?
I would have to say vanilla is one of the most used flavors in sweet treats. From ice cream to cakes, doughnuts, pies, scones, and a mirage of other desserts, we all love our vanilla!
Perhaps we underestimate how amazing this orchid bean really is? I find myself having a new appreciation for the beauty and versatility of this extract. Bear in mind, there are differences in pure vanilla extract and imitation, that go back to the basis of what it’s made from. This little Q&A will delve deeper into the making of pure vanilla extract.
Pure vanilla extract is made from the vanilla bean, which comes from the vanilla orchid. For a vanilla bean to be created, the plant must first be pollinated. Once it is, it creates beautiful pods containing vanilla beans. Once beans are collected, they are cured and fermented, then ground up and soaked in alcohol and water. This process creates the extract we all know and love!
If you haven’t heard of it or worked with it, I recommend getting your hands on some vanilla bean paste. This treasure combines the best of the natural vanilla bean and extract! It is a paste that is used in recipes as the extract is, but it contains the vanilla beans themselves, which adds a whole other dimension of flavor. It’s my favorite go-to when making chocolate chip cookies. It leaves those who try them wondering what the extra depth of flavor is.
I love using it in the recipe of these scones as it adds that extra irresistible factor to an already amazing apple scone recipe!
Looking for a few tea favorites to pair with these scones?
What’s great about scones is they are often paired wonderfully with a wide array of teas. However I have a few I thoroughly enjoy with this apple scone recipe! First up—say hello to our Custard Apple herbal tea, which is also infused right into this recipe!
The Custard Apple herbal tea includes cherimoya, pronounced share-moy-ya (share-more-ya anyone?), that gives this tea its custard apple flavor. For a little extra pizazz and aroma, we’ve added in some rose petals. It really can’t get much better than this!
Another go-to for this apple scone recipe is our Vanilla Crème herbal tea, which is dreamy alongside the flavors found in this scone. You really can’t beat the honeybush and creamy vanilla pairing that you’ll find in this cuppa. It’s rich, early, sweet, and dreamy!
Our Heritage Blend black tea, also known as our Maple Scottish Breakfast Tea, serves up a robust, deep, and sweet cuppa. Gathering the best black teas from around the world and pairing with real Vermont maple syrup extract and maple black tea powder, you’ll feel grounded, reminiscing in the roots of those who came before us.
Apple Scone Recipe
- 1 cup fresh apples, chopped
- 1/4 cup chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 and 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 2/3 cup room temperature/slightly cool butter, cubed
- 1/4 cup maple syrup
- 1/4 cup heavy whipping cream
- 2 tablespoons Custard Apple herbal tea
- 1 egg
- 1 teaspoon vanilla bean paste
- 1 cup powdered sugar
- 1-2 tablespoons water
- 2 drops rose water *can substitute 1/4 teaspoon vanilla bean paste
Directions for Apple Mix:
In a small saucepan combine chopped apples, pecans, brown sugar, and honey. Cook on medium heat until the mixture simmer.
Stir consistently and cook until apples are tender but not mushy; 4-5 minutes.
Remove from the heat and stir in vanilla extract. Set aside to cool.
Tea Mixture for Scones:
On low heat in a small pan, while stirring consistently, bring the heavy whipping cream and Custard Apple herbal tea to a simmer.
Just before the mixture comes to a boil, remove from heat, and let steep until it cools down, at least 30 minutes.
Once cool, strain the tea mixture through a sieve and use a wooden spoon to squeeze out all the steeped heavy cream. Scones
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, mix heavy cream tea mixture, maple syrup, egg, and vanilla bean paste. Set aside.
In your electric stand mixture, using your pastry cutter attachment, whisk together flour, brown sugar, baking powder, baking soda, and salt, until combined.
Slowly add in your cubes of cold butter and toss them until evenly coated in the flour mixture. Continue blending with the pastry cutter until most of the butter is the size of peas.
Add in the cooled apple and pecan mixture and mix in.
Pour in the liquid mixture of your heavy cream tea, maple syrup, egg, and vanilla bean paste into the dry ingredients.
Gently fold in the wet into the dry ingredients until a dough forms.
Turn the dough on to a lightly floured work surface and fold the dough gently several times. Blending all the flavors and creating the perfect layers.
Return the dough to a bowl and use a spoon to create about 12 drop scones on your lined parchment cookie sheet. Leave room for the expansion of the scones.
Bake 18-20 minutes, until the tops are golden brown and spring back.
Place on a cooling rack.
Directions for Glaze:
Whisk together powdered sugar, water, and rose water (or vanilla bean paste).
Once the scones have cooled, drizzle with the glaze and serve.