Apple Scone Cake

Apple Scone Cake

2 c flour
½ c sugar
1 t baking powder
¼ t salt
½ c (1 stick) unsalted butter, cold and cut into pieces
2 large eggs
½ c milk, divided
1 t vanilla extract

¾ pound (about 3 medium) Granny Smith or other cooking apples
2 T sugar plus a bit more
¼ t cinnamon

Peel and core apples and cut into ¾ to 1 inch cubes.  In small bowl toss apple pieces with 2 T sugar and cinnamon.  Set aside.

In another small bowl whisk together 1 egg and 1 T milk from the ½ cup.   Set this aside to use as glaze for top of cake.

In large bowl combine flour, ½ c sugar, baking powder, and salt.  Cut the butter pieces into the flour mixture with a pastry blender or 2 knives until it resembles coarse crumbs.  Whisk together remaining egg, milk, and vanilla, and add to the flour mixture.  Stir just until the dough comes together.  Do not overmix.

Transfer dough to a lightly floured surface and knead gently 4 or 5 times.  Divide dough in half.  Butter (or spray with Pam) a 9 inch glass pie plate.  Pat one half of the dough onto the bottom and up the sides of the pie plate.  (I found this easier when I floured my hands.) Spread the prepared apple pieces evenly over the dough on the bottom of the pie plate.

On the floured surface, roll the remaining dough into a 9 inch circle.  Gently transfer to pie plate to cover apple layer.  With your fingers, seal the edges of the two layers of dough.  Brush the top with the egg and milk glaze and sprinkle with sugar.  Cut a few slits in the top of the dough to let steam escape.

Bake in preheated 350˚ oven for 40-45 minutes, or until the cake is nicely browned and a toothpick inserted in the center comes out clean.  Best served warm with whipped cream or ice cream.

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