Apple Scone Cake

If you like scones


55 min | 20 min prep

SERVES 6 -8

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
Filling
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.