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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.
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