Apple Scone Cake
A friend knew I liked Scones and found this recipe for me. It is amazing.
- Ready In:
- 2 cups all-purpose flour (280 grams)
- 1⁄2 cup granulated sugar (100 grams)
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, cold and cut into pieces (113 grams, 1 stick)
- 2 large eggs, divided
- 1⁄2 cup milk, divided (120 ml)
- 1 teaspoon pure vanilla extract
- 1 lb granny smith apple, peeled, cored, and cut into 1 inch (2.54 cm)
- 2 tablespoons granulated sugar (30 grams)
- 1⁄4 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or spray with Pam) a 9 inch (23 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 one egg, remaining milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not overmix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Roll or pat one half of the dough into a 9 inch (23 cm) circle and transfer to the pie plate and pat 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 (23 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 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 a dollop of whipped cream or ice cream.
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I loved the taste of this, as did everyone at work. My only real issue is that the dough was not able to be rolled out. I patted it in the bottom, then scooped and spread the rest on top. Then, although I had used a nonstick pan that I liberally greased, it just would not come out. So it looks ugly on the plate. I quartered and sliced the apples about 1/2 inch thick, which permitted them to cook to perfection. Because I used Gala and Honeycrisp instead of Granny Smiths, I cut the sugar in the topping to 2 tbl and that was quite enough. I will try weighing the flour next time to see if that helps.
We loved this cake! It was moist and had terrific flavor. It was quickly gobbled up by my family of 5. The consistency of the batter was my only issue. It was VERY sticky, and not something that I could roll out with a pin. I ended up smearing the second half of the batter on the top, instead. That worked out just fine, and cooked well. The end result was both lovely and delicious. We'll be making it again!
It's a pie. It's a cake. It's a super dessert! This is a Winner!! I had 3 Granny Smith apples I needed to use up. My apples were cut up quite small because my fancy nancy apple peeler/corer/slicer slices them thin. Needless to say, the apples were perfectly cooked in the baking time without pre-cooking them. We will be having this again and again.