Cinnamon Scone Bread

Why You’ll Love This Recipe

This bread is as fun to make as it is to eat. The unique layering technique ensures pockets of cinnamon-sugar goodness in every bite, while the scone-style dough creates a rich, buttery texture. It’s versatile enough for flavor twists — think chocolate chips, apples, or even espresso powder in the streusel — and it looks beautiful when sliced, revealing its striated filling. The aroma alone will draw everyone into the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the streusel filling:

• All-purpose flour

• Granulated sugar

• Brown sugar

• Cinnamon

• Heavy cream

For the bread:

• All-purpose unbleached flour

• Granulated sugar (plus more for sprinkling)

• Baking powder

• Kosher salt

• Chilled unsalted butter, cubed

• Currants

• Cinnamon, cocoa powder, or espresso powder

• Heavy cream (plus more for brushing)

• Large egg

• Pure vanilla extract

Directions

1. Make the streusel by combining flour, granulated sugar, brown sugar, and cinnamon. Stir in heavy cream until the mixture is a fine, sandy blend. Set aside.

2. Preheat oven to 375°F. Grease and line a 9 x 5-inch loaf pan with parchment.

3. In a food processor, pulse flour, sugar, baking powder, and salt to combine. Add butter and pulse until small pea-sized pieces form. Transfer to a large mixing bowl.

4. Toss currants with cinnamon (or cocoa/espresso powder) and add to the flour mixture.

5. In a measuring cup, whisk cream, egg, and vanilla. Fold into the flour mixture with a fork until dough starts to come together. If needed, drizzle in extra cream to bind.

6. Turn dough onto a floured board and pat into a 6 x 14-inch rectangle. Cut into 12 equal pieces. Brush each with cream. Sprinkle streusel over 6 pieces and top each with a plain piece to form sandwiches.

7. Stack the layered pieces upright in the loaf pan, creating a “sideways lasagna” effect. Brush the top with cream and sprinkle with sugar.

8. Bake for about 50 minutes, covering with foil for the last 10 minutes to prevent over-browning. A tester inserted into the dough (not the streusel) should come out clean.

9. Cool for 15 minutes before serving. Tear apart or slice lengthwise to showcase the layers.

Servings and timing

Servings: 1 loaf (about 8–10 slices)
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Variations

• Espresso streusel: Add espresso powder for a coffeehouse vibe.

• Fruit & spice: Replace currants with dried cranberries, chopped dates, or raisins.

• Citrus twist: Add orange or lemon zest to the dough for brightness.

• Chocolate version: Swap currants for mini chocolate chips.

• Apple cinnamon: Add finely diced apples between the layers with the streusel.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days. To reheat, warm slices in a 300°F oven for 5–7 minutes to restore crispness. You can also freeze slices for up to 2 months; thaw at room temperature before reheating.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare and refrigerate the dough for up to 24 hours before assembling and baking.

Do I need a food processor for this recipe?

No, you can cut the butter into the flour with a pastry cutter or two knives.

Can I make it without currants?

Absolutely — substitute with your favorite add-ins or omit entirely.

How do I know the bread is done?

Test in a bread (not streusel) section — the tester should come out clean.

Can I make this in a round pan?

Yes, but baking time may vary slightly.

What if I don’t have heavy cream?

Half-and-half can work, but the bread will be slightly less rich.

Can I use gluten-free flour?

Yes, use a 1:1 gluten-free baking blend for best results.

Can I double the recipe?

Yes, bake in two loaf pans or a larger pan, adjusting baking time accordingly.

How do I keep the layers neat?

Work gently and transfer in sections if needed. Imperfections won’t affect flavor.

Can I make individual scones with this dough?

Yes — follow the alternative method in the notes for layered scones.

Conclusion

Cinnamon Scone Bread is a show-stopping twist on a classic scone, perfect for sharing at brunches, holiday breakfasts, or casual coffee breaks. Its buttery dough, fragrant cinnamon filling, and fun pull-apart texture make it both comforting and exciting. Whether you stick to the original or try one of the variations, this bread is bound to disappear fast.