Blueberry Scone Loaf

A loaf of blueberry scone bread in a loaf pan.

4.54 from 15 votes

Blueberry scone bread arranged in layers as a pull-apart bread in the form of a loaf. The best quick bread you'll make all year!

Prep Time30

Cook Time1 5

Total Time1 35

Course: Bread, Breakfast

Cuisine: Any

Keyword: Blueberry scone bread, Scone loaf

Servings:

Calories: 355.8kcal

Author: Susan Pridmore

Ingredients

Streusel

¼ cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons ground cardamom
1 tablespoon heavy cream
1 cup fresh blueberries

Scone Bread

11 ¼ ounces all-purpose flour (2 ½ cups)
2 tablespoons granulated sugar
1 tablespoon baking powder
¾ teaspoon kosher salt or ⅜ teaspoon sea salt
Lemon zest from 1 lemon
½ teaspoon cinnamon
6 tablespoons chilled unsalted butter cut into pats
1 cup heavy cream
1 large egg
1 ½ teaspoons pure vanilla extract

Lemon Icing

½ cup sifted powdered sugar
1 ½ teaspoons lemon juice

Instructions

Make the Streusel

Whisk together the flour, sugars, and cardamom. Stir in the cream until the dry ingredients are completely moistened.
Toss together with the berries and set aside.

Make the Scone Bread

Preheat the oven to 375˚F, and butter a loaf pan.
In the bowl of a food processor fitted with a metal blade, pulse together the flour, sugar, baking powder, salt, lemon zest and cinnamon.
Add the pats of butter all at once, and pulse about 8 or 9 times until the butter pieces are no bigger than a pea. Spill it all into a medium mixing bowl.
Pro-tip: A great way to check the size of the butter pieces is to sift through the mixture with a fork.
In a small bowl, whisk together the cream, egg, and vanilla extract. Add to the the flour and butter mixture. Using a spatula, gently combine the wet ingredients into the dry. When combined into a ball, place it on a lightly floured work space.
Gently knead the dough a few times, and flatten into a 6" X 14" rectangle using your fingers. If the dough is too sticky, dip your fingers into water and try again, or place the dough in the refrigerator for 15 minutes to firm up a bit.
Pro-tip: Try to move as quickly as possible in forming the dough.
Slice the dough into 12 pieces by first cutting the rectangle in half, lengthwise, into 2 long rectangles using a sharp knife. Next divide each long rectangle into 6 squares.
Spread ½ of the streusel over 6 of the squares. Stack the dough squares without streusel on top of the ones with streusel. Spread the remaining streusel on top.
Arrange the dough squares, two at a time, standing up on end in the loaf pan. As you squeeze the final squares in, it will flatten and raise the others up in the loaf pan so that they'll all be just a little below the top of the pan.
Some streusel will inevitably fall off, just sprinkle that over the top of the bread dough.
Bake for 50 - 55 minutes.
Pro-tip: You may want to cover it with foil for the final 20 minutes, if you don't want it to brown too much.
Cool and drizzle on the Lemon Icing (recipe below).

Lemon Icing

Sift the powdered sugar, and stir in the lemon juice using a fork, until an icing forms.

Nutrition