Apple Scone Cake
Source: Joy of Baking
2 cups (280 grams) all purpose flour
1/2 cup (100 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
2 large eggs, divided
1/2 cup (120 ml) milk, divided
1 teaspoon pure vanilla extract
3/4 pound Granny Smith Apples, peeled, cored, and cut into 1 inch (2.54 cm)
2-3 tablespoons (28 - 36 grams) granulated white sugar
1/4 teaspoon ground cinnamon
Granulated white sugar
Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven. Butter (or spray with Pam) a 9 inch
(22 cm) glass pie plate.
In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk.
Set this aside as it will be used as a glaze for the top of the cake.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut
the butter into small pieces and blend into the flour mixture with a pastry
blender or two knives. The mixture should look like coarse crumbs. In a separate
small bowl whisk together the remaining egg, remaining milk, and vanilla extract
and add to the flour mixture, stirring just until the dough comes together. Do
not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times
and then divide the dough in half. Pat one half of the dough onto the bottom and
up the sides of the pie plate.
In a separate bowl toss together the cut apples, sugar and cinnamon. Spread the
apples evenly over the bottom of the dough in the pie plate.
Roll the remaining dough into a 9 inch (22 cm) circle, on a lightly floured
surface, and gently place the dough over the apples. With your fingers seal the
edges of the top and bottom crusts. Brush the top of the dough with the egg and
milk glaze, and sprinkle with white sugar. Cut a slit in the center of the dough
to allow the steam to escape.
Bake in the preheated oven for about 40 - 45 minutes or until the pastry is
nicely browned and a toothpick inserted into the center of the cake comes out
Cool on a wire rack. Serve warm with a dollop of whipped cream or ice cream.
Serves 6 to 8.