#Weet bread how to
#Weet bread full

Keep the butter in the fridge just until right before you need it for this recipe. This is scone dough, after all, and like biscuit dough, the gentler you are with it, the more flaky and tender it will be once baked. Be gentle when working with the dough.Serve warm or let cool completely before devouring. Once the bread is slightly cooled, mix together the icing ingredients and drizzle over the top of the bread. Bake for 50 to 60 minutes or until the bread is deep golden brown and a toothpick inserted in the center of the loaf comes out mostly clean. Brush the top of your loaf with more heavy cream, then top with any remaining streusel. As you go, transfer a few layers sideways (so the cut sides are facing up) to a 9×5-inch parchment-lined and greased loaf pan, until you’ve stacked all the layers into the pan.

Brush the top with more cream, then top with more streusel. Flip a non-streusel-topped piece onto a streusel-topped piece (so it forms a streusel sandwich). Brush each piece with heavy cream, then top generously with streusel. Cut the rectangle into 12 equal pieces (I used a pizza cutter for this step!). Pat the dough out into a 6×14-inch rectangle. Gently knead the dough into a ball shape, then transfer to a well-floured work surface. Add the wet ingredients to the dry ingredients of the bread mixture, and stir to combine. Cut in the butter until the mixture is coarse and crumbly, with a few small pieces of butter sprinkled throughout. Whisk together the dry ingredients, then cut in the cold butter with a pastry blender or (my preferred method) with your fingers. Combine the streusel ingredients until a sugary blend forms.

#Weet bread how to

You can also check out my Reel on Instagram for a visual cue on how to assemble this loaf in the pan. Just be sure to read through the recipe (at the bottom of this post!) for detailed instructions. The process of assembling this bread is fairly similar to my Apple Cinnamon Pull-Apart Bread, and while the instructions are wordy, it’s actually very easy to do. Cold unsalted butter ( the coldness is key to flaky, buttery scone bread!).

#Weet bread full

Here is what you’ll need ( as always, please scroll down to the bottom of this post for the full recipe with ingredient amounts and detailed directions): Together, all three make for a delicious pull-apart loaf that is so good, you might just go after it with your hands (forget the utensils and modesty). There are three main components to this scone bread: the bread itself, the streusel filling and the cinnamon icing. Ingredients You’ll Needīefore we get started, let’s talk about the ingredients needed for this recipe. I’ve made a few tweaks and changes to the recipe to make it my own, and here we are: in scone bread heaven (a very good place to be). The inspiration for this recipe comes from MrsLarkin at Food52, who is credited with the idea of scone bread. Instead of baking the scones in triangles or circles, you’re baking them in layers in a loaf pan, which yields similar textures to a scone but also allows for more flavor to bake into the scone (read: cinnamon sugar streusel deliciousness) and honestly, you’ve just gotta try it.

It’s a quick bread that is baked in a loaf pan, but the layers are just like scones (think: crumbly, buttery, decadent, flavorful, YUM). What is scone bread, you ask? Great question. Take a minute to reacclimate yourself to this fancy-schmancy new site, and then come back because we have to talk about this SCONE BREAD. Join me in these plans, will you? Cinnamon Scone Bread Recipeįirst things first, take a look around: My site got a little refresh this week! It looks similar to how it did before, but there are some nice upgrades that were sorely needed (I’m looking at you, recipes that printed in the tiniest font). Easter is this weekend and I cannot wait to wake up to a slice or five of this delectable Cinnamon Scone Bread! Soft, crumbly, buttery and cakey, with pockets of cinnamon sugar streusel and an eat-with-a-spoon-worthy cinnamon icing, my plan is to dunk slice after slice of this scone-like loaf into my morning coffee and repeat as needed for maximum enjoyment.