Saturday, October 25, 2008
I have to admit that I was not that excited when I got this recipe in my inbox. For one thing, I was really overwhelmed with schoolwork, and it just didn't appeal to me. I normally find scones too dry for my taste, and I haven't baked much with apples. As I looked closer though, I realized I had all of the ingredients in my pantry except for the apples, and that was easily solved. So I figured I would give it a go this Friday when I had the whole afternoon to myself.
As a warning, the dough is incredibly sticky, so be sure to flour your hands heavily when kneading. Also, this turned out to be amazingly delicious. The dough is soft and buttery, much more cake-like than scone-like, and the apples add so much to the taste. The dough was a little hard to spread, but believe me when I say this tastes a lot better than it looks.
Apple Scone Cake
source: Oct/Nov recipe exchange
2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 stick unsalted chilled butter (cut into pieces)
1/2 cup (minus 2 tbsp) milk
1 tsp vanilla
2 granny smith apple, thinly sliced
3 tbsp sugar
cinnamon to taste
Heat oven to 350-degrees and butter a 9-inch pie pan.
Mix dry ingredients and chop in butter until it looks like coarse meal. Mix together sliced apples, 3 tbsp sugar and cinnamon to taste. Mix together egg, milk, and vanilla. Stir into flour mixture - do not overmix. Then knead the dough 5 times. 1/2 the dough - press into the bottom of your pan and slightly up the sides. Then add in the apple mixture. Take the rest of the dough and drop biscuit it on top. Sprinkle with sugar and bake for 45 minutes.
YUMMY! :) Serve warm with ice cream or whipped cream.
This is definitely better straight out of the oven or heated up.
Oct/Nov Recipe Exchange: Apple Scone Cake