Apple Scone Cake

A delicious tender apple cake made with scone dough, that’s made in a pie plate.

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And now the recipe……

I ‘ve had this cake bookmarked for a couple of years wanting to try it. Some how or another things on my bucket list to make kept being pushed ahead of it. Today was the day it was going to be made no matter what. This is a lovely tender cake made with scone dough in a pie plate. Before I started making the dough, I put the butter in the freezer to get very cold so I could grate it. The recipe called for cold small pieces of butter, but the butter incorporates so much better when it’s grated. Since this was scone dough, I tried to handle it as little as possible, only mixing till the dough was just mixed, kneading about 5 times to further incorporate the ingredients. I put the dough in the refrigerator while I made the glaze and peeled and chopped 3 medium size apples for the filling. You could certainly add nuts in with the apples and make it extra delicious. After I buttered the pie plate I took half the dough and patted it onto the bottom and up the sides of the pie plate. After I put the sugar and cinnamon coated apples on top of the dough, I patted out the other dough half with my hands on a floured board.. Don’t worry if the dough rips when your working with it, it all comes together very nicely when it bakes. I placed the dough on top of the apples, glazed it and sprinkled sugar over top. It baked for 45 minutes and was golden brown when I removed it from the oven. This is wonderful warm with a little whipped cream on it or served as dessert with a scoop of ice cream the way Paul ate it after dinner. This is a lovely treat and a wonderful way to use the apples in season. Enjoy!

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Apple Scone Cake

Baking In Oregon ( He found it on Joy Of Baking)

Scone Dough:

2 cups all purpose flour
1/2 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces ( I grated the butter)
2 large eggs, divided
1/2 cup milk, divided
1 teaspoon pure vanilla extract

Filling:

1 pound Granny Smith Apples, peeled, cored, and cut into 1 inch chunks ( I used 3 medium size Gala Apples)
2-3 tablespoons granulated white sugar
1/4 teaspoon ground cinnamon

Garnish:

Granulated white sugar (or Decorator’s Sugar)

Preheat oven to 350°F and place rack in center of oven. Butter (or spray with Pam) a 9 inch glass pie plate.
In a small bowl whisk together 1 egg and 1 tablespoon from the 1/2 cup milk. Set 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 ( I grated it) pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like course 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 the dough gently four or five times and then divide the dough in half. Pat one half of the dough into 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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