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Apple Scone Cake Tested Recipe

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Apple Scone Cake Recipe

This delicious Apple Scone Cake is a very unique and delicious way to use apples. It takes two layers of buttery scone dough and in between is crunchy pecans and tangy sweet chunks of apple all covered in a cinnamon sugar. While it may be called a 'cake'; everything about it makes you think it is a pie - 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 is delicious warm from the oven 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 with brown slightly and become wonderfully crisp yet the interior will be light and fluffy with a rich buttery flavor.

I must confess that I love this for breakfast, although it is perfect any time of the day. This Apple Scone Cake recipe is adapted from Myrtle Allen's 'Cooking at Ballymaloe House'.

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Apple Scone Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) glass pie plate.

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 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 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, cinnamon, and nuts. 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 a little milk 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.

Serves 6 to 8.

Apple Scone Cake Recipe:

2 cups (280 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces

1 large egg

1/2 cup (120 ml) milk

1 teaspoon pure vanilla extract


1 pound (454 grams) Granny Smith Apples, peeled, cored, and cut into 1 inch (2.5 cm) chunks

2 tablespoons (30 grams) granulated white sugar

1/4 teaspoon ground cinnamon

1/2 cup (55 grams) chopped pecans or walnuts


Milk or Cream

Granulated white sugar




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