Cinnamon Scone Bread | Bob's Red Mill Natural Foods
A miraculous hybrid of monkey bread, pull-apart bread, and scones developed in partnership with Food52 . Recipe by Ms. Larkin; photo courtesy of Bobbi…
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Cooking tools:
- Food processor
- Loaf pan
- Parchment paper
- Oven
- Measuring cup
- Mixing bowl
- Measuring spoon
- Fork
- Bowl scraper
- Cutting board
- Rolling pin
- Pastry brush
- Cake tester
- Aluminum foil
- Spoon
- Chef's knife
- Kitchen timer
- Cooling rack
Ingredients
- 4 Tbsp Unbleached White All-Purpose Flour
- 4 Tbsp Granulated Sugar
- 4 Tbsp Brown Sugar
- 2 tsp Cinnamon
- 1 Tbsp Heavy Cream
- 2-1/2 cups Unbleached White All-Purpose Flour (11-1/4 oz or 319 grams)
- 1/4 cup Granulated Sugar plus more for sprinkling on top of loaf
- 1 Tbsp Baking Powder
- 3/4 tsp Kosher Salt
- 6 Tbsp Chilled Unsalted Butter cut into cubes
- 1/2 cup Currants
- 1/2 tsp Cinnamon ( or cocoa powder, or espresso powder)
- 1 cup Heavy Cream plus more for brushing on dough
- 1 large egg
- 1-1/2 tsp Pure Vanilla Extract
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