Prep 40 mins
Cook 35 mins
A light apple and scone cake. Very yummy as a dessert or with tea/coffee.
- 2 cups flour
- 1⁄2 cup sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, cold and cut into pieces
- 2 large eggs, divided
- 1⁄2 cup milk, divided
- 1 teaspoon vanilla extract
- 1 lb granny smith apple, peeled, cored, and cut into 1 inch chunks
- 2 -3 tablespoons sugar
- 1⁄4 teaspoon ground cinnamon
- Preheat oven to 350 degrees F
- Butter a 9 inch glass pie plate.
- In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk. Set this aside, 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 till it looks like coarse crumbs.
- In a separate small bowl whisk together the remaining one egg, remaining milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together.
- 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 dough in the pie plate.
- Roll the remaining dough into a 9 inch 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 35 - 45 minutes or until the pastry is nicely browned and a toothpick inserted into the center of the cake comes out clean.
- Cool on a wire rack. Serve warm with whipped cream or ice cream.