CINNAMON SCONE BREAD

Steps:

• 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 food processor fitted with the chopping blade and pulse to combine. 4. Add the butter and pulse about 8 or so times. You want to retain some small pieces of butter. Don't blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork. 5. In a small bowl, mix the currants with the cinnamon. 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 above photos 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. 9. Bake on the center rack for about 50 minutes. For the last 10 minutes, I cover my loaf with aluminum foil, as I don't want the top to scorch.