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.


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


  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*

Triple Berry Vanilla Bean Galette

galette2This was my first time making a galette. The beauty of a galette, from what I learned today, is that even if it’s not the most beautiful thing in the world, it’s still delicious. Here’s what the New York Times has to say:

The appeal of a galette lies in its rusticity. Its juices can leak, the pastry can tear, the filling can singe at the top; it doesn’t matter. As long as you’ve used good fruit or vegetables for the filling and real butter for the dough, it will bake up into something golden brown and utterly gorgeous, the kind of pastry you’re happy to whip up anytime, not just on special occasions.

Thanks, New York Times. This makes me feel better about the fact that mine did in fact leak. But in all honesty, in spite of its “rustic” appearance, this turned out damn good.


For the Dough:

  • 1 1/3 cups all-purpose flour
  • 1 tablespoon sugar + more for sprinkling on before baking
  • 1/2 teaspoons salt
  • 1 large egg
  • A small amount of heavy cream
  • 1 stick unsalted butter, cut into large pieces
  • 2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest

For the Filling:

  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup strawberries, sliced
  • 1/3 – 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 – 1 whole vanilla bean, scraped (Note: You can use less or more depending on how strong you like the vanilla flavor to be. I use about 1/2 bean and it gives it a hint of vanilla without being too overpowering.)


First, start out by making the crust.

  • In a food processor fitted with the flat paddle attachment, mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add enough cream to make 1/3 cup. Lightly whisk the egg and cream together.
  • Add butter to flour mixture and mix (on a KitchenAid mixer, which is what I use, this is Speed 2) for about 30 second to 1 minute. Make sure you don’t over-mix it. You want the mixture to stay crumbly and the chunks of butter to be about the size of peas.
  • Drizzle 1/4 cup of the egg and cream mixture into the bowl and stir (Speed 1) until it starts to come together but is mostly large crumbs. (Reserve the remaining egg and cream mixture for later.) Mix in lemon juice and lemon zest.
  • Put dough on a lightly floured surface and pat it together to make one uniform piece. Flatten into a disk, wrap it in plastic wrap and chill for about two hours.

Assemble the galette.

  • Preheat the oven to 400 degrees.
  • Place the disk of chilled crust on a floured surface and let it sit for about 10-15 minutes so that it’s not too hard for you to roll out.
  • While your dough is sitting, mix all the ingredients for your filling into a medium-sized bowl.
  • Once your dough has warmed up a little bit, roll it into a 12-inch round, then transfer it onto a rimmed baking sheet lined with parchment paper. (Note: Try your best to make sure there aren’t any cracks where the filling can leak through.)
  • Pour the fruit filling onto the dough, leaving a 1 1/2 inch border. Gently fold the pastry over the fruit, pleating if needed to hold it in.
  • Brush the pastry with the leftover cream and egg mixture, then sprinkle it with sugar.
  • Bake for 35 – 40 minutes, until the filling bubbles up and the crust is golden.

Cool for at least 20 minutes on a wire rack before serving.

*Adapted from Fruit Galette Recipe*