Apple Scone Cake Recipes

APPLE CINNAMON SCONES

Steps:

• Preheat the oven to 400 degrees F (204 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the butter pieces are between the size of peas and walnut halves. Add the chopped apples and toss gently to combine.
• Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine, then knead gently to ensure everything is evenly moistened.
• Scoop 1/4-cup mounds of the dough onto the prepared baking sheets (I do this by hand because I like them to look craggy, but you can use a No. 16 (1/4-cup scoop)), leaving at least 1 1/2 inches between them. Brush the tops of the scones with the egg wash and sprinkle generously with turbinado sugar.
• Bake the scones, switching the sheets from front to back and top to bottom at the halfway mark, for 20 to 22 minutes, until the tops and edges are golden brown. The scones can be served warm or at room temperature.

APPLE SCONE CAKE

Steps:

• 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.

APPLE SCONES

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

APPLE SCONE CAKE

Steps:

• Preheat oven to 350 degrees F
• Butter a 9 inch glass pie plate.
• In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk. Set this aside, 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 till it looks 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.
• Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half.
• Pat one half of the dough 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 dough in the pie plate.
• Roll the remaining dough into a 9 inch 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 whipped cream or ice cream.