Cinnamon Chocolate Chip Scone Bread

The original recipe called for currants instead of chocolate chips, and it’s not that I dislike currants or anything, but if I have a choice of using chocolate in a recipe, I’m using chocolate. I happen to really love chocolate and cinnamon together, so this was a no-brainer for me.

Ingredients

For the streusel filling:

  • tablespoons all-purpose flour
  • tablespoons granulated sugar
  • tablespoons brown sugar
  • teaspoons cinnamon
  • tablespoon heavy cream

For the bread:

  • 2 1/2 cups all-purpose unbleached flour
  • 1/4 cup granulated sugar, plus more for sprinkling on top of loaf
  • tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • tablespoons chilled unsalted butter, cut into cubes
  • 1/2 cup chocolate chips
  • 1/2 cocoa powder (or cinnamon) 
  • cup heavy cream, plus more for brushing on dough
  • large egg
  • 1 1/2 teaspoons pure vanilla extract

Directions: 

  1. For the streusel: Mix together the flour, granulated sugar, brown sugar, and cinnamon. Stir in the cream to make a streusel. This is not a chunky streusel. It’s more of a sugary blend. Set aside.
  2. For the bread: Preheat oven to 375° F. Grease a parchment-lined 9 x 5-inch loaf pan.
  3. Place the dry ingredients in the bowl of a KitchenAid mixer and stir to combine.
  4. Add the butter and stir for about 1 minute. You want to retain some small pieces of butter. Transfer the flour mixture to a large mixing bowl.
  5. In a small bowl, mix the chocolate chips with the cocoa powder. Add to the flour/butter mixture, and toss lightly.
  6. In a large measuring cup, place the heavy cream, egg, and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet ingredients into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, a teaspoon at a time, until the dough comes together.
  7. Transfer the dough ball to a generously floured board. Pat dough into a 6- by 14-inch rectangle.
  8. Now the fun part. Please refer to the photos on the original recipe site for reference. Cut the rectangle into 12 equal pieces. Brush with cream. Sprinkle streusel on 6 pieces. Flip a non-streuseled piece onto a streuseled piece and continue to build the layers. It’s easiest to transfer the layers to the pan in sections. Lay them in the pan, like a sideways lasagna. Continue layering until fully assembled. Brush top with cream and sprinkle with sugar. (Note: I didn’t end up using all of the streusel.)
  9. Bake on the center rack for about 50 minutes, covering with aluminum foil of the final 10 minutes. Loaf is done when a cake tester comes out clean. Make sure to poke it into a cake layer and not a streusel layer.
  10. Let cool 15 minutes and serve warm. Either rip the bread apart with your hands or cut into slices.

*Recipe adapted from Cinnamon Scone Bread*

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4 thoughts on “Cinnamon Chocolate Chip Scone Bread

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