Scones are not too sweet, not too heavy… and in my mind, the perfect pastry. They can be dressed and spiced in countless ways, and they are the inspiration for an apple cake that marries their wonderful texture and taste with baked apples. It’s the ultimate wintertime treat.
Apple Scone Cake
- Cook & Prep: 1 h 20 m
- Serving: 8
Make the Apple Mixture
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Peel and slice the apples very thinly (I like to use a food processor with the slicing attachment). Place in a bowl and toss with sugar, lemon juice, and cinnamon. Arrange in the bottom of a deep 9-inch round baking dish. Set aside.
Make the Dough
Cut the margarine or butter into small cubes and put in the freezer for 5–10 minutes. Freeze the milk or soy milk for the same amount of time.
Meanwhile, place the flour, sugar, baking powder, and salt into a large bowl and whisk to combine.
Scatter the cubes of margarine over the flour mixture. Mix between your fingers until the batter reaches the consistency of small pea-sized pieces. Add the milk or soy milk and mix until it’s a sticky mass.
Sprinkle the counter with a bit of flour and transfer the sticky mix to the countertop. Knead gently just a few times until a dough is formed.
Assemble the Scone Cake
Roll out into a large rectangle about 1/2-inch thick. Combine the sugar and cinnamon for the filling and spread evenly over the dough. Sprinkle the raisins all over.
Roll up length-wise, then cut into 9 or 10 pieces. Place on top of the apples, spiral side up, doing your best to cover all the apple slices. Brush with pareve whipped topping. Bake for 30 minutes.
Raise oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Sprinkle an additional tablespoon of sugar over the top of cake. Put back into the oven for 5–10 minutes until the top is golden brown.
Serve warm or at room temperature.
Photography: Daniel Lailah.
Food Styling: Amit Farber.