Cinnamon Scone Bread

I received this recipe from Food52. I tested a recipe for a Best Baked Good Recipe Contest and the following recipe was one of the two finalists. At the writing of this recipe I don't know if it won. I'll come back and update the post after the winner is chosen. I was not pleased with the recipe I tested and I would love to have chosen this one. Oh well........ at least I have this amazing recipe to blog about!

Today, I can post that this was the winning recipe and that makes me happy! I loved this recipe from the first time I read it.
I look forward to making it soon.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 5" Loaf Pan. Line with a piece of Parchment Paper that hangs over the long sides of the pan. Grease the paper.


Streusel:

4 TBS Flour
4 TBS Granulated Sugar
4 TBS Brown Sugar
2 tsp Cinnamon
1 TBS Heavy Cream


Dough:

2 1/2 C Flour
1/4 C Granulated Sugar + additional for sprinkling the top of the bread.
1 TBS Baking Powder
3/4 tsp Salt
6 TBS Cold Butter, cubed
1/2 C Currants
1/2 tsp of your choice: Cinnamon, Cocoa Powder or Espresso Powder.
1 C Heavy Cream + additional to brush on the dough.
1 Large Egg
1 1/2 tsp Vanilla

Directions.

Streusel:
In a small bowl:
Flour
Granulated Sugar
Brown Sugar
Cinnamon
Whisk well.
Stir in the Heavy Cream to create the Streusel. This should not be chunky. It should be a Blend.


Dough:
In a Food Processor:
Flour
Sugar
Baking Powder
Salt
Pulse just to combine.

Add Butter and pulse about 8 times.
Retain some small pieces of Butter.
Transfer to a large mixing bowl.

In a small bowl:
Cinnamon, Cocoa Powder or Espresso Powder (your choice)
Currants
Just mix together, add to the flour/butter mixture and stir gently.

In a large measuring cup:
Heavy Cream
Egg
Vanilla
Whisk well and pour it into the Flour mixture.

Use a blending fork, fold the wet ingredients into the dry ingredients. Use a folding method, not stirring. Work the dough until it comes together. When the dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there's still a lot of loose flour in the bottom of the bowl, drizzle a bit more cream, one teaspoon at a time, until the dough comes together. Shape it into a ball.
Transfer to a floured surface.
Pat it into a 6" X 14" Rectangle.
Cut it into 12 equal pieces.
Brush them all with cream.
Sprinkle 6 pieces with Streusel mixture.
Place a non - streuseled piece onto a streuseled piece.

This part gets tricky. Choose your method of putting it together. Here's the concept:
You'll Be lining the pan with the layers of dough from end to end. They're not laid flat in the pan.
Continue layering until the pan is completely filled from end to end.
Brush the top with cream and sprinkle with granulated sugar.

Bake for 40 minutes.
Cover with foil and bake an additional 10 minutes.
A toothpick placed in the center of a bread layer should come out clean.
Remove and place on a rack to cool for 10 minutes.
Use the paper and pull out the bread and place it on the rack to cool completely.
You can either pull it apart or slice it.
It tastes really good if it's lightly heated in the microwave.

Enjoy!
Peace in the Kitchen!