Scones are one of my all-time favorite baked goods, but I'm often embarrassed to admit it. Even the best scones—light, fluffy, and full of flavor—can seem plain and boring when compared to fancier items like cinnamon rolls, danishes, and croissants. And, as much as it pains me to admit it, sometimes they taste as plain and mouth-drying as they look.
How do I convert people who think handkerchiefs are just that? A handkerchief breadwhich is basically puff pastry cut into squares, topped with streusel and baked in one bread pan. While a tray of fabulous scones can Make guests think of stepping over a box of donuts, a stunning loaf has an audible gasp. It's fun! It's decadent! It has the added bonuses of a larger plush interior and an extended lifespan. Coat it with a glaze of confectioners' sugar and cut it into slices, or place it on a cutting board in the center of the table to be cut as monkey bread.
I first learned about fake breads from Liz Larkin, who is famous for the cookies she sells in Pound Ridge, New York, and who shared a recipe for her cookie bread on Food52. But as amazing as it is, her bare bread takes a while. So I started playing King Arthur felt blends, loved for producing long and light bulbs in much less time. I found that, with the help of a mixer, it's so easy to put together a loaf of bread that I can actually make it before breakfast. Just mix the mixture and some streusel, spread them together on a baking sheet and bake.
Here's how to do it in more detail:
Photography by Rick Holbrook; food styling by Kaitlin Wayne
How to make a puff pastry
Prepare the grill dough: First, prepare scone mix as directed, resting before you begin tearing or shaping. My favorite blend is ours French Toast Mix, but choose any flavor you want. This will work with either a cream-based or butter-based mix or recipe, but I prefer a butter-based coconut that also uses eggs and milk, as these are stronger, higher-rising, and more able to support the streusel. .
Form the foam dough: On a lightly floured surface or a sheet of parchment, roll out your dough to a rectangle about 1/2″ thick (somewhere around 5″ x 8″ or 6″ x 10″, depending on the mix/recipe). Use a sharp knife or paring knife to divide it into 8 equal rectangles. Transfer the dough to the refrigerator or freezer while you preheat the oven to 375°F and prepare a 8 1/2″ x 4 1/2″ loaf pan. greasing it with a little fat and lining it with a parchment sling.
Make your streusel crumbs: Combine 1/2 cup (60 g) all purpose flour1/4 cup (53 g) light or dark brown sugar 1/4 cup (23 g) rolled oats 1 tsp cinnamon1/2 teaspoon VANILLA, and a pinch of salt in a small bowl. Stir in 4 tablespoons of melted butter to make a smooth, cohesive mixture. If you are using a cream-based mixture, you can use cream instead of melted butter; the texture of the crumble will be softer and less crisp.
Streusel is a good place to customize your bread: Throw in toppings like cardamom, gingerfinely chopped walnuts, or mini chocolate chips, or choose a recipe that plays well with your scone mix. For example:
And if you make a big batch of streusel and store it in your refrigeratorthe next loaf will be even easier.
Photography by Rick Holbrook; food styling by Kaitlyn Wayne
Collect the bread: Crumble about 1 tablespoon of filling onto one of the ribbon pieces, then place another piece on top. Repeat until you have collected four pieces. Helpful tip: If your streusel threatens to fall off the pieces of dough, brush them lightly with milk or cream so they stick.
Carefully place the four assembled pieces in the pan so that one bare side is facing the bottom of the pan. Repeat with the remaining four pieces of dough and the remaining filling, then place the second stack in the pan next to the first stack. The bread should be booked with two bare lids; in the rest of the pan, there should be a layer of filling between each part of the pan. Brush the bread with milk or cream. Scatter the remaining crumbs on top.
Photography by Rick Holbrook; food styling by Kaitlyn Wayne
Bake the breadcrumbs: Bake for 45 to 50 minutes, covering with foil for the last 10 minutes if the pie gets too dark, until golden brown all over and the internal temperature reaches 205°F.
Allow to cool briefly in pan before using parchment paper to transfer to a wire rack. Serve warm or at room temperature. All that's left to do is watch the wild crowd and immediately order a few more boxes scone mix. You will need them!
If you're looking for a stunning scene from scratch, try these Cornmeal Scones with Fig and Rosemary Layers.
Cover photo by Rick Holbrook; food styling by Kaitlyn Wayne.
