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It’s our first official fall since we moved here to Northern Michigan. As desert transplants, there was never much to say about fall other than a slight cool in temperatures. Here in Michigan, fall is an entirely new experience. We’re enjoying the cooler sweater weather, the color changing trees, and the harvest of Michigan’s apple season. Over the weekend, I took my kiddos to our local farmer’s market where they held their annual kid’s day. They had hay rides, pumpkin painting, and other activities for them to enjoy. While they played, I took the opportunity to purchase some freshly picked apples and a jug of apple cider with the express purpose of creating these Apple Cider Scones. Together with a warm cup of Bigelow Vanilla Chai Tea, it’s the most perfect fall ritual to soothe away the cold winds autumn inevitably brings.
Interested in trying out Bigelow Tea for yourself? Shop my favorite flavor from Walmart.com and pair it with this recipe using the clickable image below! Just hover and click!
To make these apple flavored treats, I start by reducing my apple cider in a medium saucepan over high heat. Once about half of the liquid has reduced off and the liquid becomes just slightly thick (think maple syrup), it’s ready. I remove it from the heat and leave it to cool down to room temperature before moving on with the recipe.
In my stand mixer bowl, I add some flour, sugar, baking powder, and salt and combine using a whisk.
Next I add cold butter that I cubed up and mix it in until the flour mixture becomes pea sized crumbles.
In a separate bowl, I add the cider reduction, some vanilla, cinnamon, nutmeg, eggs, and heavy cream and whisk it all together.
A little at a time, I add the wet ingredients to the crumbled dough using the low setting on my mixture.
Once the dough comes together, I remove it and transfer it to a sheet of floured parchment paper and form it into a disc.
Then I cut it into slices, much like I would a pie, and cut each slice in half, for miniature sized scones.
The scones get transferred to a baking sheet and I bake them at 400F degrees for about 12 minutes.
While the scones bake, I get to work on an apple cider glaze to drizzle over the top by adding melted butter and powdered sugar to the rest of the cider reduction I made earlier until it’s glossy.
After the scones are finished baking, I allow them to cool before drizzling the glaze over the top. I’m very generous with the glaze because it’s just magical.
Before enjoying the fruits of my labor, I boil up some water and grab my favorite fall tea from Bigelow. Lately, I’ve been switching between Vanilla Chai and Pumpkin Spice, both of which pair perfectly with these scones. Clearly, this means there is no other solution than for me to enjoy two scones with two delicious cups of tea, right? Bigelow just gets me as a person, I mean with all of those flavors, how can a girl not love them all? I’m convinced that there is nothing in life that a good cup of Bigelow Tea can’t fix. And after enjoying these Apple Cider Scones dipped in my Vanilla Chai Tea, I’m certain that fall will never be the same without the perfectly delicious combo.
- 1 cup apple cider
- 2 1/4 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons cold butter, cubed
- 2 eggs, lightly beaten
- 1/4 cup cold heavy cream
- 1/4 cup of apple cider reduction
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 cup of apple cider reduction
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- In a small saucepan, add apple cider and bring to a boil.
- Reduce to simmer and allow to simmer until cider has reduced by half.
- Remove from heat and allow to cool to room temperature.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add cubed butter and mix together until flour becomes crumbly, forming pea sized crumbs.
- Set aside.
- In a smaller combine eggs, cream, cider, vanilla, cinnamon, and nutmeg using whisk.
- Slowly add wet ingredients to flour mixture, a little at a time until just combined and dough is formed.
- Transfer dough to a floured surface and form into a disc shape that's about the size of a pie, between eight to ten inches.
- Cut dough into pie slices and transfer to prepared baking sheet.
- Bake scones in 400F degree oven for about twelve minutes.
- Remove from oven and allow to cool.
- Add cider reduction, melted butter, and powdered sugar to a small bowl and whisk together until smooth.
- Drizzle over scones.
Shop for your favorite Bigelow Tea flavor at your local Walmart or order online via Walmart.com here. You can also follow Bigelow on Instagram or Facebook for more recipe inspiration.