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  • Lucia Borzillo

Cinnamon Scone Bread

Along with that Ding Dong Cake, I made Cinnamon Scone Bread too. It is an easy recipe from Food 52.


For the streusel filling:

4 tablespoons all-purpose flour

4 tablespoons granulated sugar

4 tablespoons brown sugar

2 teaspoons cinnamon

1 tablespoon heavy cream

For the bread:

2 1/2 cups (11 1/4 ounces or 319 grams) all-purpose unbleached flour

1/4 cup granulated sugar, plus more for sprinkling on top of loaf

1 tablespoon baking powder

3/4 teaspoon kosher salt

6 tablespoons chilled unsalted butter, cut into cubes

1/2 teaspoon cinnamon, cocoa powder, or espresso powder

1 cup heavy cream, plus more for brushing on dough

1 large egg

1 1/2 teaspoons pure vanilla extract


For the streusel: 

Mix together the flour, granulated sugar, brown sugar, and cinnamon. 

Stir in the cream to make a streusel. This is not a chunky streusel. It's more of a sugary blend. Set aside.

For the bread: 

Preheat oven to 375° F. 

Grease a parchment-lined 9 x 5-inch loaf pan.

Place the dry ingredients in the bowl of a food processor fitted with the chopping blade and pulse to combine.

Add the butter and pulse about 8 or so times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. 

Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.

In a small bowl, mix the currants with the cinnamon. 

Add to the flour/butter mixture, and toss lightly.

In a large measuring cup, place the heavy cream, egg, and vanilla. Mix well. 

Pour into flour mixture. With a dinner fork, fold the wet ingredients into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. 

When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, a teaspoon at a time, until the dough comes together.

Transfer the dough ball to a generously floured board. 

Pat dough into a 6- by 14-inch rectangle.

Now the fun part. 

Please refer to the above photos for reference. 

Cut the rectangle into 12 equal pieces. 

Brush with cream.

Sprinkle streusel on 6 pieces. 

Flip a non-streuseled piece onto a streuseled piece and continue to build the layers. It’s easiest to transfer the layers to the pan in sections. 

Lay them in the pan, like a sideways lasagna. 

Continue layering until fully assembled. 

Brush top with cream and sprinkle with sugar.

Bake on the center rack for about 50 minutes. 

For the last 10 minutes, I cover my loaf with aluminum foil, as I don't want the top to scorch. 

Loaf is done when a cake tester comes out clean. 

Make sure to poke it into a cake layer and not a streusel layer.

Let cool 15 minutes.

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