Cinnamon
Cinnamon Scone Bread
Popular on Food52
137 Reviews
John
March 21, 2024
This would be such a great recipe to include a little video for. I can't get my mind around the assembly, and I don;t even see in my browser the pictures of the assembly process that other people mention.
Mimmo
January 9, 2023
I'm looking at the photos. The 4th shows streusel on every other small rectangle, as directed in step # 8. You say to flip the streuseled on an unstreuseled and then stack them up. However, the 5th photo rather unmistakably shows two stacks of small rectangles with streusel between ALL the layers. I don't see where you say to sprinkle more streusel on the back side of an unstreuseled rectangle before adding another layer. Am I missing something?
Mm
January 6, 2023
Has anyone tried this with gluten free flour, this is so delicious as is but I have GF family coming and would love to make this. Thanks!
Stacey V.
January 6, 2023
Yes, a few times with g/f flour. It's slightly drier when done, despite cooking a few mins less. Working with the dough takes a bit more patience, too.
jamorsch
August 14, 2021
Just had my first slice of this! Love it! Instead of currants, I used cinnamon chips. This one is going on the go to list.
Stacey V.
December 6, 2020
This is a house favorite. We've been making it for years. Highly recommend. Easy to add chopped nuts to mix or streusel.
Stacey V.
December 6, 2020
This is a house favorite. We've been making it for years. Highly recommend. Easy to add chopped nuts to mix or streusel.
Lucía N.
September 6, 2020
I don't know if I did something wrong but the dough was sticky AF. It is in the oven right now and I really hope this tastes good, I don't want it to be a fail
mrslarkin
September 6, 2020
Shoot! Sorry that happened. It’s not usually sticky for me. But sometimes if ingredients aren’t cold, or if the weather is very warm, or if I add too much liquid, it can affect the texture of the dough.
Yvette
May 24, 2020
Made this over Zoom with my brother this morning - I opted for the faster option of scones while he did the bread. As I was eating the scones and loving them - although they weren't the most visually appealing as the streusel leaked out - he was still waiting for his bread to bake. And it was worth the wait. It turned out beautifully and he said he couldn't stop eating it. I can't wait to make again as the bread next time. Great recipe!
copywolf
May 17, 2020
Absolutely great recipe -- have made it several times and it always turns out perfect. My "cheat" is that I do the whole thing in the processor, i.e. Step 6. You just have to use the pulse and take it out the minute it begins to form a ball. Lovely texture and crumb. Delicious flavor. Have one in the oven right now!
lizund
April 16, 2020
This is one of the best breakfast pastry recipes I have made and owning B&B I try a lot of breakfast recipes. It’s irresistible!
Nancy R.
April 12, 2020
Omg!!!! So yummy! Just made this for Easter breakfast while social distancing with my husband. We both loved this - the outer crunchy layer and the tender inside crumb. Sweet, without being cloyingly so. Perfect with coffee, pjs and guilty pleasure tv. Pretty easy to make, as well. I omitted the currants - I’m not a big fan of dried fruit in general. Yay!
Nancy R.
April 19, 2020
Okay - so this recipe was so good that I just made this again - this time as scones. Never again. The filling oozed out just making a horrid mess on my sheet pan. I'm sticking to the bread version.
Annie S.
May 19, 2019
I used 1/2 the currants and added golden raisins. It was stunning and delicious. Also note, I baked it in a disposable 8x 4 and that worked out fine.
swimmeret
August 25, 2023
First time I've made it, and it's still in the oven. But the disposable 8x4 is a great idea -- mine did not traverse the whole 9" pan, nor the side to side either. We shall see what happens.
Mm
February 20, 2019
Mrs. Larkin, this sounds oh so yummy but do you have a gluten free version?
Thank you!
Thank you!
Theresa
February 9, 2019
Oh my, this is so good! I made this exactly as written, except I left out the currants. We waited for it to cool about a half hour and my patient husband and I just ate our first piece. I made a sling with the parchment paper that I lined the bread pan with and just lifted the whole loaf out. We are eating our second still-warm slice as I type this, and it is the best night time snack that we have had in awhile. Thank you for posting this. I will definitely make this again!
infinitezest
February 4, 2019
I used King Arthur gluten-free flour, vegan butter and vegan heavy cream. This recipe adapted beautifully and turned out perfect! Literally could not stop eating it. Can't wait to try this with different fillings instead of the cinnamon streusel.
missshar
August 4, 2020
Hello, I was wondering if you kept the egg in the recipe or substituted it with a flax egg.
copywolf
October 21, 2018
Incredibly delicious. Great flavor and texture. And I must admit, I cheated and did the mixing in my processor bowl and it came out just lovely -- exactly like the picture.
Ai R.
January 5, 2019
Hi, can I asked how exactly you used the food processor? Did you just put all the ingredients in the processor bowl and pulsed it?
copywolf
January 5, 2019
I did the equivalent of Step 6 in the processor rather than in a mixing bowl. Pulsed til it formed a ball. Then took it out and mixed in the currants and cinnamon so the currants wouldn’t get chopped up. Otherwise I followed the recipe and used the pictures for guidance. Have made it twice this way - great both times.
Cathy B.
January 16, 2018
This is a great recipe! I made it for my non-profit board meeting and people raved about it. The directions were perfect (the pictures really helped.) It'll seem like too much sugar/spice mixture, but use it all anyway. You won't be sorry!
Jean
January 16, 2018
Well, this is what happens when you are iced in, scrolling through Facebook, a recipe pops up and you show it to your husband -- you end up making it about an hour before dinner. Totally worth it! I didn't have enough cream on hand so I used a combination of cream, half/half, and whole milk -- I think it worked out fine. I also didn't have currants and my husband doesn't like them so I skipped that and just added a bit of cinnamon to the dough. I thought I had too much streusel for the layers so I put the rest on top. Next time I will manage to stuff more in the layers. I might add a bit more cream so I can make it stick to the dough better and pack in more. Still tastes great with the streusel on top. So much for resolutions!
Fitmomee
January 9, 2018
This is so delicious and the fact that it just pulls apart makes it great for kids and for sharing - as a huge scone lover I could have eaten it all myself! I forgot to use cream in the streusel and using it dry turned out just fine. I used half greek yoghurt and half milk with a little melted butter since I didn't have any cream. will be making this again soon since it disappeared so quickly.
BobB138
August 21, 2017
Now making this for the second time. Tastes great, BUT I think the recipe needs some modifications.
First, most online recipes put the photos in with the text of the recipe, so you can read along and see what you are supposed to do. So I read along and got the line "Cut the rectangle into 12 equal pieces." At top of the recipe is photo of the final product; recipe says "Please refer to the above photos for reference." Easy enough, but seems a little tight in the pan, oh, well, go ahead. Now, I go back online and - for the first time - notice the arrows next to that one photo. OH!!! there are more photos! And the recipe's instruction should NOT have been "Cut the rectangle into 12 equal pieces." IMO, it should have read "First cut the 6x14 rectangle length-wise and then make 6 cross-cuts, so you end up with 12 rectangular pieces." Well, next time I will get it. I have now printed out the recipe along with the photos (which is not easy, by the way)
Second, consider having your webmaster figure out a way to print the photos with the recipe. No issue on Serious Eats, but here?????
First, most online recipes put the photos in with the text of the recipe, so you can read along and see what you are supposed to do. So I read along and got the line "Cut the rectangle into 12 equal pieces." At top of the recipe is photo of the final product; recipe says "Please refer to the above photos for reference." Easy enough, but seems a little tight in the pan, oh, well, go ahead. Now, I go back online and - for the first time - notice the arrows next to that one photo. OH!!! there are more photos! And the recipe's instruction should NOT have been "Cut the rectangle into 12 equal pieces." IMO, it should have read "First cut the 6x14 rectangle length-wise and then make 6 cross-cuts, so you end up with 12 rectangular pieces." Well, next time I will get it. I have now printed out the recipe along with the photos (which is not easy, by the way)
Second, consider having your webmaster figure out a way to print the photos with the recipe. No issue on Serious Eats, but here?????
Philippe F.
June 12, 2019
So there are more photos!! I should have read the comments before making the recipe ;) Hope it turns out fine anyway :D
Sharon R.
May 2, 2020
I didn't notice the photos either. They really help. I made it but didn't get all the filling in and my sandwiches were 6" long not 3" long. This really helps!
Akhil S.
November 30, 2016
Love the sound of this. I think this is perfect for this time of year, the cinnamon reminds me of the cooler weather, and it'll go perfect with a hot cup of coffee or tea. Two quick questions: 1) Can I sub the egg with something else? 2) Any substitute with the heavy cream, so that it can be a lighter recipe?
Can't WAIT to make this.
Can't WAIT to make this.
mrslarkin
November 30, 2016
Hi Akhil, you can omit the eggs and substitute buttermilk or other dairy for the heavy cream. I would start with 1/2 cup to begin with, and add spoonfuls until the consistency is right. You want a dough that is firm enough to shape and cut. Good luck!
Lindsay
June 27, 2016
I made this yesterday and it was a winner for me and my boyfriend! I am terrible about reading directions ahead so I accidentally used a slightly smaller bread pan and added a bit of extra cream to the streusel, but all in all this came out delicious. Very crumbly so it doesn't slice well, but the taste makes up for it. I love that it is not too sweet. It reminds me of a cross between a scone and a cinnamon coffee cake. I will definitely be making this again!
Aviva
March 5, 2016
Yeah, not crazy about this recipe...Ithe taste was ok, but found it to be very heavy...and, as you and others have said, once it cools off, it becomes a streusel covered brick...as a pastry chef, at home,I like to make a recipe twice (once on different days) just to make sure the poor result wasn't because of external circumstances (humidity, rain, etc.) so, if I get a different outcome, I'll post it. Btw, the people who tasted it warm thought it was delicious, but my baking standards are higher than those of non bakers...
Mm
March 10, 2019
Wow is right. Thank you Mrs. Larkin for this delicious sounding recipe and all the positive comments that are definitely helpful, especially concerning gluten free & substitutions for when I don't have the correct ingredients on hand! I can't wait to try this!
Stephanie C.
November 13, 2015
Can you substitute chopped apple bits for the currents? Or will the apples add too much moisture?
CDL
March 20, 2015
I made this last week and I have to say the texture was great. However, mysteriously the streusel disappeared into the bread as if it never existed. Now, my streusel mix was very wet (I was distracted)so maybe that was the reason? I look forward to making it again.
mrslarkin
March 21, 2015
Glad you liked it CDL. Definitely try for a drier streusel next time. It's not a thick streusel, just a nice thin layer of cinnamony flavor.
Mary-Claire F.
March 9, 2015
Could you replace some or all of the cream with whole milk?
mrslarkin
March 10, 2015
I've never tried it. Cream is what lends richness to the texture of scones. I would try replacing some, maybe half, with milk. I think if you go all milk, you'll make biscuits, which isn't a bad thing, really. If you try it, let us know how it turns out!
Natalie M.
March 6, 2015
Hello, I was wondering if the dough can be made ahead the night before and then baked the morning after?
mrslarkin
March 7, 2015
Hi Natalie, I haven't tried it, but based on some of the previous comments, it has been done.
Ai R.
July 31, 2015
Yes I've done it several times, you just have to make sure you add some additional cooking time because the dough is cold.
Assonta W.
January 27, 2015
This was our Christmas morning breakfast..it barely had time to cool down the kids loved it so much.
BavarianCook
January 23, 2015
This bread was a big hit! I also prepared it the day before I was going to bake it…only to have a 3 hr power outage the Sunday morning I needed it, but it went into the oven as soon as we had power again and it rocked with a nice cup of tea! Thank you!
Kathy H.
January 18, 2015
Given we love cinnamon and scones, making this bread is a no-brainer. It's worth all the calories. Second time around, it was perfect - just like the picture. It helps to have all the tools: bench scraper, thick ruler (if you're so inclined to actually measure dough), etc.. Hint: Upon blending wet and dry ingredients, I turned out on counter, lightly kneaded a bit, then wrapped in clear wrap, stored in fridge while I cleaned up mess. When making scones, I do the same. Cool dough is a key. Plus, I wear non-latex gloves (purchased at a medical supply pharmacy - like med. profession use), for mixing any pastry-type dough. Protects your manicure nice. Additionally, the heat from my fingers do not play havoc with the dough. I have a food processor but choose to be old-fashioned. Works for me. My success also came from re-reading and viewing pictures online as this bread comes together. Cannot stress enough, read directions, plus pictures on FOOD52 are priceless. Love this site.
liz O.
January 18, 2015
This sounded so good, so I made it for my breakfast club. I served it warm and it was quite good, but once it cooled off, it was so dry, it was not worth finishing. Fortunately, my husband, who is loathe to throw anything out, finished it up. My advice? Eat it before it cools off!
mrslarkin
January 18, 2015
P.S. if you have any leftovers, wrap well. It will keep about 2 days at room temp. it rewarms really nicely. I pop it in a 350 degree F oven till warm.
Josefine D.
January 12, 2015
Hi Mrs Larkin! The scone bread looks amazing, have one question though before trying it out. Can you make it without the food processor? Say yes, please.
mrslarkin
January 12, 2015
Yes! Just make sure when you cut the butter into the flour you leave pea-sized or smaller chunks.
htan
January 7, 2015
This was freakin delicious!!!! My husband is a huge cinnamon person but to be honest I finished more of this bread than he .. love the texture and consistency. Will be my new go to recipe for anything cinnamon baked!
Jennifer
January 2, 2015
These were a hit this morning! I made them as the "scone sandwiches" and used a TJs dried berries mix in place of the currents. Awesome!
TheWimpyVegetarian
January 1, 2015
I made this for a New Years Day brunch and it was a huge hit!!!! I had some cranberries (uncooked) left over from the holidays and subbed them for the currants and made a few adjustments for high altitude baking since I was making this at 7K feet. Absolutely fantastic, Liz. Thanks for another wonderful recipe :-)
Dimply D.
January 1, 2015
This is so good it's kind of ridiculous. Incredibly forgiving recipe. I messed up quite a few things as I was cooking with my three year old and a baby on one arm. It still came out beautiful and delicious. Forgot to add the cinnamon coated currents - no problem just threw them in when I remembered and it was fine. Lost track of what I was doing with the streusel - no worries, I just sprinkled it on everything and it was perfect. A tad too much cream in everything - still perfect! This recipe is a true keeper. Thank you!!!
klg223
December 30, 2014
Any suggestions on how to replace the egg in this? Thanks!
mrslarkin
December 30, 2014
You can omit the egg, but you'll have to replace some of the liquid with more cream, probably.
mrslarkin
December 30, 2014
I've never used yogurt. Let us know if you do. Regular milk would be fine, also.
TheWimpyVegetarian
January 1, 2015
For the record I added some plain Greek yogurt to it because I was baking at high altitude and it was wonderful.
M M.
December 30, 2014
So disappointed! I don't know what I did differently, but mine was so tangy and bitter that I had to throw the whole thing out. One tbsp of baking powder seems like a lot - is that amount correct? Did anyone else have this result?
david2308
December 30, 2014
I think it has to have been something wrong with one of your ingredients.
M M.
December 30, 2014
I guess so, although I've used all of them for other recipes. Unless it was the walnuts or cinnamon.
david2308
December 30, 2014
No nuts in my cinnamon scone bread... Rancid walnuts could easily have done this.
mrslarkin
December 30, 2014
Sorry you had trouble with the scone bread, MM. 1 tablespoon of baking powder is correct.
M M.
January 7, 2015
It was my baking powder. Had the same result with another recipe. I'm going to get some non-Aluminum and see if that does the trick. I really want to try this again!
david2308
December 24, 2014
I'm planning on assembling this tonight, refrigerating it and baking it in the morning. Think that will work? Anyone done it?
chez_mere
December 25, 2014
I did just that for Christmas and it worked out fine. Took it out of the fridge, popped it straight in the oven, and had a most delicious time devouring it with my family over coffee and stockings. I would watch the top though (as suggested) to make sure it doesn't get too brown and tent with foil if it does.
david2308
December 25, 2014
I did it and I simply can't imagine it being better than it was. And I have had prior good experience with refrigerating and freezing scones prior to baking.
Katie
December 24, 2014
Has anyone chilled this overnight before baking? Thinking easy Christmas breakfast ideas.
kate
December 14, 2014
I just made this and it is so so delicious. Followed the recipe to a t and I can't wait to make it again soon. Thank you Mrs. L!
rpacheco
December 12, 2014
I made this with diced green apples in the strudel instead of the currants. It was delicious!! And quite impressive looking too... will definitely make this again.
Thanks for the great recipe!
Thanks for the great recipe!
TheWimpyVegetarian
December 11, 2014
Congrats Liz!!! You are the Scone QUEEN! Making these over the holidays for sure. Happy Holidays to you and your family.
jamcook
December 11, 2014
Congratulations..I love your Royal wedding scones so much that I made them from the first blueberry to the last , and have now been using dried blueberries which are pretty special too. I'm thinking that the dried blueberries ( same size as currants), would be pretty great in the scone bread. Will try them this weekend.
Nan
December 7, 2014
PS at the time I only had half and half
what would the difference be using heavy cream vs half and half
what would the difference be using heavy cream vs half and half
mrslarkin
December 7, 2014
Do you mean you used half and half in place of the cream in the entire recipe? Or in the streusel? I haven't tried this recipe using half and half, but I'm guessing the dough would be a lot looser than normal. Cream contains a lot of fat, and sucks up the flour more than other liquids. It's what makes scone dough flaky and tender. So if you use a lower fat liquid, like milk or buttermilk or even half and half, you wouldn't get the same end product, but you'd definitely need to use less liquid.
Nan
December 7, 2014
Congrats mrslarkin, I just made your scone bread and it is delicious & was fun assembling, the questions that I have is, do you use all of the streusel topping and in your photos it looks like you added extra currants on top of the streusel.
mrslarkin
December 7, 2014
HI Nan. I'm so glad you made it! I tend to be heavy-handed with the streusel, so yes, I do use most or all of it. For future, you could keep the dry part of the streusel in a mason jar or something, that way you can make a bunch and use as much or as little as you want.
I can't remember if those are extra currants, or Valrhona chocolate pearls. Either would be yumm. You can pretty much do whatever you want to the scone bread!
I can't remember if those are extra currants, or Valrhona chocolate pearls. Either would be yumm. You can pretty much do whatever you want to the scone bread!
lorigoldsby
December 5, 2014
congrats mrslarkin! Nice to see you and sara being recognized for another set of great recipes. Haven't been on in awhile but nice to see some things don't change--can always count on seeing great recipes here!
Dina M.
December 5, 2014
Mine just came out of the oven--this is amazing looking! It really is a "scone" bread--it has that scone-y, crusty outside layer, but you know what is in the middle. Can't wait to try it. I was a baby about it and did the long lasagna style this time. It looks equally beautiful and smells divine.
calendargirl
December 5, 2014
No sooner is the last pumpkin scone in the freezer baked off than cinnamon scone bread appears. Whew! Cannot wait. Many thanks and congrats, Liz!
fiveandspice
December 5, 2014
I know you probably already know that I think this is the best idea that has ever occurred to man pretty much since the taming of fire, but I'll just say it anyway. Congrats Liz! You're my baking hero! :)
mrslarkin
December 5, 2014
haha thank you 5&s. I'm not sure how these things pop into my head, but they do, usually in the middle of the night when I'm dreaming about baked goods.
AMI
December 5, 2014
Liz, can this be frozen after baking? I'd love to give as a holiday gift. Thank you!
mrslarkin
December 5, 2014
AMI, I freeze baked scones all the time, so I'm guessing, yes, you can freeze the scone bread.
AMI
December 5, 2014
Thank you so much! I'm going to gift one to myself too!!! It looks awesome. Enjoy the holidays!
hardlikearmour
December 4, 2014
Hooray! I knew this would be a finalist. Happy to be in the finals with the incomparable mrslarkin!
gingerroot
December 4, 2014
Congrats on being a finalist, Liz! I had a feeling about this one...if I had my choice you'd both get my vote. Happy Day! xo
cookinginvictoria
December 4, 2014
I had a feeling! Yay, Liz, congrats on being named a finalist. Can't wait to make this. P.S. And happy birthday!
aargersi
November 21, 2014
Hey Liz can I assemble this Sat afternoon, fridge it, and bake Sunday morning?
mrslarkin
November 21, 2014
Hi Abbie, I think it should be okay, haven't tried it tho. The loaf is pretty dense - almost wish I had a few extra days to play around and lighten it up a bit. But it definitely is fun to make! Plus it tastes pretty darn good.
luvcookbooks
November 19, 2014
Oh my! Followed the photos on Twitter, treasure hunt like. Sunday brunch food!!
cookinginvictoria
November 17, 2014
You left us hanging! Can't wait to see the rest of the recipe This looks seriously delicious, mrsl!
mrslarkin
November 17, 2014
I know, I'm sorry!!! I'm typing it up know, but just deleted a whole entire paragraph of instructions!!!!!! ARGH.
gingerroot
November 17, 2014
A loaf of scones?? This looks too good to be true, Liz!! Can't wait to try this.
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