Cinnamon Swirl Scone Bread is the new thing you never knew you needed! This scone recipe is baked up in a loaf pan, making it extra easy to slice up and serve. Scone bread bakes up light and tender with a craggy & crumbly top. The swirls of cinnamon and brown sugar add a pop of sweetness and warmth. This is a great recipe for breakfast, brunch or tea time!
For the Scone Bread
- 2 c all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- ¾ c unsalted butter, cold, cut into cubes
- 2 eggs
- ½ c heavy cream
- 1 tsp vanilla extract
- sparkling sugar for the top (optional)
For the Cinnamon Swirl
- 2 tbsp melted butter
- 1 tbsp cinnamon (as always, I prefer Ceylon cinnamon)
- 3 tbsp brown sugar, lightly packed
- Preheat the oven to 400°. Line an 8x4 loaf pan with parchment paper, allowing the sides to overhang so you can easily lift the bread out of the pan later on. Spritz the bottom and sides with non-stick cooking spray.
- In a small bowl, make the cinnamon swirl mixture by mixing the melted butter, cinnamon and sugar. Set aside.
- In another small bowl, whisk together the eggs and cream. Set aside.
- In a food processor, combine the flour, baking powder salt and sugar. Give it a quick pulse to combine. Add the cold butter cubes and pulse. Stop mixing once the butter is incorporated and the size of peas. Note, the mixture will not come together yet and will still resemble flour.
- Pour the dry ingredients into a larger bowl. Pour in the egg/cream mixture and slowly stir together with a wooden spoon. Once 98% of the dry ingredients is absorbed, stop mixing.
- Add in the cinnamon mixture and swirl it through the dough. It should only take a few stirs to do this and at this point, any remaining flour should be combined.
- Scoop the dough into the pan and spread it out evenly.
- Sprinkle sparkling sugar on the top (optional).
- Bake for 40-45 minutes or until the middle of the bread shows no signs of raw batter (check with a toothpick and when it comes out clean, it's done!)
- Set the pan on a wire rack to cool for at least 15 minutes. Using the parchment, lift the bread out of the pan and place on the rack to fully cool.
- Slice with a serrated knife to serve.
- Store in an airtight container for up to 3 days.
Recipe adapted from: Food52/Molly Yeh
Keywords: Scones, Cinnamon scones