Best Crisscross Scone Loaf Recipes

CRISSCROSS SCONE LOAF

Crisscross Scone Loaf image

des moines register 8 april 1955 it says add glamour to your easter breakfast and the loaf looks braided very pretty the instructions dont look helpful on how they did it.this is the blurb, love the old recipes lol" "crisscross scone loaf is a glamorous dish to serve for easter breakfast.it requires no more mixing than biscuits and bakes in a half hour.when the cinnamon sugar aroma permeates the house,second calls for breakfast become unnecessary .a platter of fried eggs with crisp bacon slices will round out your menu .if family members have their own ideas as to how they want their eggs cooked ,serve cool glasses of orange pineapple juice to stave off hunger pangs while you comply with their wishes.honest to goodness that was the intro.

Provided by Dienia B.

Categories Quick Breads

Time 40m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 egg
2/3 cup milk, scant
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons cinnamon

Steps:

sift flour,baking powder ,salt 1/4 c sugar.
in mixing.
bowl
cut in shortening
combine egg and milk,beat.
add to dry ingredients
mix.
turn out onto floured board
knead a minute
roll out to 1/4 " rectangle 7.
brush with melted butter
sprinkle with cinnamon sugar
roll up like jelly roll.
seal edges.
cut 14 equal slices.
flatten each piece cut side down.
with palm of your hand.
have bread pan well butttered.
arrange pieces on end,in zigzag fashion
for a thicker crust ,pour melted butter over top sprinkle with cinnamon sugar bake in preheated hot 400 degree ovenfor 25 30 minutes.
turn pan on its side on cake rack.slide bread out.

Nutrition Facts : Calories 2306.4, Fat 105.3, SaturatedFat 64, Cholesterol 452.8, Sodium 4382.4, Carbohydrate 306.3, Fiber 9.6, Sugar 100.8, Protein 38.6

DARK CHOCOLATE MARZIPAN SCONE LOAF

Dark Chocolate Marzipan Scone Loaf image

Provided by Molly Yeh

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

7 to 8 ounces marzipan, chopped into 1/2-inch pieces
1 tablespoon powdered sugar
1/2 cup dark chocolate chips
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons plus 1 teaspoon sugar
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
1/2 cup buttermilk or heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Jam, for serving

Steps:

Preheat the oven to 400 degrees F. Line an 8-by-4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
In a large mixing bowl, toss the marzipan with the powdered sugar to coat. Add the chocolate chips and set aside.
In a food processor, combine the flour, baking powder, salt and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan.
In a small bowl, whisk together the eggs, buttermilk or cream, and extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with remaining teaspoon of sugar and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 40 minutes.
Cool in the pan on a rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Cut with a serrated knife and serve with jam.