I don’t know about you, but I go crazy over scones. I don’t much care what kind of scone—I’m a sucker for them all!
This recipe for stuffed apple pie scones will have you off to your kitchen in no time though, with our very own Spicy Caramel Apple Cinnamon tea-infused apple butter, wrapped inside a flaky crust, and topped with our very own Maple Dust.
What are you waiting for?
The 411 on Apple Butter
This recipe really wouldn’t be complete, if not for our tea infusion using our Spicy Caramel Apple Cinnamon herbal tea. Most people fall (pun intended) in love with apple anything, but are you curious about the history of apple butter? Are you new to this delight? Keep reading and we’ll go exploring together!
Put simply, apple butter is a highly concentrated form of applesauce. As the apples slowly cook down in an array of spices such as cinnamon, cardamom, and clove, as well as sugar, the sugar in the apples themselves begins to caramelize, creating a dreamy hue with a smell and flavor to boot. The result is simply blissful!
I was fascinated to learn that apple butter began way back during the Middle Ages, as a way to preserve the apples. There were no modern-day amenities such as refrigerators or food-safe canning. Food was a resource that was prized and not always bountiful, so villagers would unite to make this, slowly cooking with a myriad of spices in large pots over fires and stirring with their wooden spoons.
Nowadays, you can go purchase a jar of this treat right off the store shelves or make some yourself at home. For our stuffed apple pie scones recipe, we’re going old school. Some things are better as an original. Plus, these scones just wouldn’t be as delectable without the gooey layer of our Spicy Caramel Apple Cinnamon herbal tea apple butter blend.
Flaky is Cool
That’s right—I said it! Flaky is cool. In order to achieve this flaky, high-rise scone, cold butter is the key.
When it comes to the dough for scones, pie dough, or various other types, the key to creating a flaky crust really does lie in how cool your butter is. Believe me, if you’ve struggled with this before…wondering where things fell flat, or why your dough won’t stop sticking to your fingers—you’re not alone.
The struggle is real!
I always thought that leaving small chunks of cold butter in my dough would wreck it, but that’s exactly what you want to happen.
You see, the small pieces of cold butter that have been evenly dispersed and worked into the dough, are what creates the magic in the oven. Each of these little bits of butter will steam as the dough bakes. This process is what creates the little pockets of air that puff up into those nice distinctive, flaky layers we all love!
Fall for our Teas
Apples are so reminiscent of fall, holidays, and all those tasty and fun seasons. These stuffed apple pie scones wouldn’t be as idealistic without a few teas that are worthy to sit beside them.
P.S. Don’t worry—we have lots!
Our Full Moon Chai pairs oh-so-nicely with these scones. Plum Deluxe has taken their signature masala vanilla chai and added a splash of vanilla butternut extract. The result is an explosion of flavor, warmth, and the perfect balance of sweetness. I cannot recommend it enough!
One other go-to option for this recipe (if you’re a lover of sweets) is our Vanilla Sugar Cookie dessert tea. Need I say more? Well, let me—this tea is a tantalizing and vibrant blend of vanilla and spices that lends itself to a taste of heaven. It pairs beautifully with these scones, as it really brings out the tea-infused apple butter you find inside.
The possibilities are endless…I always encourage you to find a tea that speaks to you and dive in headfirst!
Stuffed Apple Pie Scones Recipe
- 5 medium apples, cored and chopped (Gala or Pink Lady, preferably)
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 2 tablespoons Spicy Caramel Apple Cinnamon herbal tea
- 4 ounces water
- 2 tablespoons Maple Dust
- Dash of cinnamon
- Dash of cloves
- 2 eggs, divided
- 1 teaspoon water
- 2 and 1/2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 6 tablespoons cold, unsalted butter
- 1/2 medium Honeycrisp apple
- 1/3 cup heavy whipping cream
- 1 tablespoon vanilla bean extract
- 2 tablespoons Maple Dust
- 2 tablespoons sugar (or sanding sugar if you prefer)
*Can make this ahead.
Bring 4 ounces of water to a boil. Add the Spicy Caramel Apple Cinnamon herbal tea. Let steep for an hour.
Remove tea leaves.
Place all ingredients, including your tea water, in to a medium-sized pot on the stove.
Cover and cook on low heat, stirring occasionally.
Cook 2 and 1/2 to 3 hours until the apples have reduced and started to caramelize in color.
Remove from the heat and let cool for at least 15 minutes.
Use an immersion blender, food processor, or regular blender to create a smooth and buttery texture.
Return to the stove (if necessary) to thicken up the apple butter a bit more to your desired consistency. Usually this can be achieved with about another 30 minutes of cooking on low heat and stirring occasionally.
Directions for Scones:
Preheat oven to 400°F and line a baking sheet with parchment paper.
Place 1 large egg and 1 teaspoon water in a small bowl and mix with a fork until combined.
Place flour, sugar, baking powder, ground cinnamon, salt, and ground cardamom in a large bowl and whisk to combine.
Cut 6 tablespoons cold unsalted butter into 1/2-inch cubes. Scatter over the flour mixture and work the butter into the dry ingredients with the tips of your fingers or a pastry blender until the butter is in irregular pea-sized crumbs with a few larger flat pieces throughout.
Grate 1/2 medium unpeeled apple on the large holes of a box grater and add to the flour mixture. Toss with your hands to combine.
Place heavy whipping cream, one large egg, and vanilla extract in a small bowl and whisk to combine. Pour over the flour mixture and stir with a spatula until the flour is moistened.
Use your hands to fold the dough onto itself to incorporate all the flour into the dough.
Turn the dough out onto a lightly floured work surface. Divide the dough into 2 pieces and shape each piece of dough into a rough 8-inch round (about 1/3-inch thick).
Place 1 dough round on a parchment paper-lined baking sheet. Spread 1/2 cup apple butter in an even layer onto the center of the dough, leaving a 1-inch border. Brush the edges with the egg wash. Top with the remaining dough round.
Lightly brush the top dough round with the egg wash. Sprinkle with 2 tablespoons Maple Dust, and 2 tablespoons sugar.
Press down the outer edge of the scones to seal the two pieces of dough together.
Cut the dough into 8 wedges with a knife. Lift each triangle and separate from the other wedges, leaving at least 1-inch between each piece.
Bake until the edges and bottom are brown, about 15-16 minutes, and until the tops spring back.
Place on a cooling rack.
Recipe adapted from The Kitchn.