Apple Scone Cake Recipe:
2 cups (260 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1 1/2 teaspoons (6 grams) baking powder
1/4 teaspoon (1 gram) salt
1/2 cup (113 grams) cold unsalted butter, cold and cut into pieces
1 large egg
1/2 cup (120 ml/grams) milk
1/2 teaspoon (2 grams) pure vanilla extract
1 1/4 pounds (560 grams) firm textured Apples, peeled, cored, and cut into 1 inch (2.5 cm) chunks (I used Granny Smith)
3 tablespoons (40 grams) light brown sugar
1/4 teaspoon ground cinnamon
1/2 cup (60 grams) chopped pecans or walnuts
Milk or Cream
Granulated white sugar
Apple Scone Cake: Preheat your oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready a 9 inch (23 cm) pie pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold 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 egg, milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not over mix.
Transfer to a lightly floured surface and knead the 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 pan and pat onto the bottom and up the sides of the pan.
In a separate bowl toss together the cut apples, sugar, cinnamon, and nuts. Spread the apple mixture evenly over the bottom of the dough in the pie pan.
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 a little cream 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 will find the apples tender, not mushy.
Cool on a wire rack. Serve warm with a dollop of whipped cream or ice cream.
Serves 6 to 8.
A Scone dough can be used to make a very delicious Apple Scone Cake. This cake has two layers of buttery scone dough and in between is crunchy pecans and chunks of apple all covered in a cinnamon sugar. While it may be called a 'cake'; everything about it makes you think it's a pie. That is, it looks like a pie, has a top and bottom crust like a pie, has a filling like a pie, and is baked in a pie pan. This cake is delicious warm from the oven, at room temperature, or even cold. Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of Devon cream.
Since we are using a scone dough to make this Apple Scone Cake, remember that as with all scone recipes, try to handle the dough as little as possible. You may find that the dough tears as you place it in the pie plate. Don't worry if this happens. This is supposed to be a rustic looking cake so all you need to do is patch it together as best as you can. Once the cake is assembled, brush the top crust with a little cream and sprinkle with sugar. As this Apple Scone Cake bakes the crust will brown slightly and become wonderfully crisp yet the interior will be light and fluffy with a rich buttery flavor.
For this recipe you can use any firm textured apple that will keep its shape when baked. Granny Smith, Golden Delicious, Rome, Honeycrisp, and Braeburn are some good year round favorites. But during the Fall try to use locally grown apples as they have superior flavor and texture, and there is the added bonus of supporting your local farmers. Also, what I often like to do is to mix two different varieties of apples which gives the cake a wonderfully complex flavor.