Apple Scone Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the 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.

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