Soft, tender, buttery scone bread flavored with cinnamon-kissed streusel and a sweet cinnamon icing. Serve warm or at room temperature with a hot drink for maximum yums!
For the streusel:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon heavy cream
For the bread:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 cup heavy cream, plus more for brushing on dough
- 1 large egg
- 1 1/2 teaspoons vanilla extract
For the icing:
- 1/2 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 2 to 3 tablespoons heavy cream
- Preheat your oven to 375°F. Grease the bottom and sides of a 9×5-inch loaf pan with cooking spray or butter; line with parchment paper. Grease the bottom of the parchment.
- First, make the streusel: In a medium bowl, stir together streusel ingredients until a sugary blend forms. Set aside.
- Next, make the bread: In a large bowl, whisk together 2 1/2 cups flour, 1/4 cup sugar, baking powder, salt and cinnamon until combined. Using a pastry blender or your fingers, cut in the cold butter until the mixture is coarse and crumbly, with a few bits of butter sprinkled throughout.
- In a large measuring cup or medium bowl, whisk together 1 cup heavy cream, egg and vanilla extract. Add to flour mixture; use a spatula to bring the ingredients together (do not overmix). Once the mixture forms a loose dough, use your hands to fold and knead the dough several times in the bowl to completely form a dough and pick up any dry bits from the bowl.
- Transfer the dough to a well-floured surface. Pat the dough into a 6×14-inch rectangle. Using a pizza cutter, bench scraper or sharp knife, cut the dough into 12 equal squares. Brush each square with heavy cream, then sprinkle 6 pieces generously with streusel. Flip the non-streusel-topped squares on top of the streusel-topped squares, cream side down. Brush the tops with more heavy cream, then top with more streusel. Stack again. Transfer the stacks to the prepared loaf pan, cut sides facing up (like a sideways lasagna).
- Brush the top of the dough with more heavy cream, then sprinkle any remaining streusel from the bowl or your work surface on top. Bake for 50 to 60 minutes or until the loaf is a deep golden brown and a toothpick inserted in the center comes out clean (you may have to place a sheet of aluminum foil over the top of the loaf while baking if it starts to get too brown).
- Cool bread in pan 15 minutes, then use parchment paper to remove from pan to a cooling rack. Finally, make the icing: In a small bowl, whisk together powdered sugar, 1/4 teaspoon cinnamon and 2 to 3 tablespoons heavy cream until a drippy icing forms. Use a fork or whisk to drizzle icing evenly over the top of the warm loaf. Serve immediately, or wait for the bread to cool and icing to set before serving.
- Recipe adapted from Food52.
- Store leftover bread, fully cooled and tightly covered with plastic wrap, at room temperature for up to 3 days.
- To freeze: Cool bread completely (with or without icing), then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Allow to thaw, covered, at room temperature. Add icing if needed.
Keywords: scone loaf, scone bread, cinnamon scones, cinnamon streusel, cinnamon streusel scone bread, cinnamon bread