cinamon cranberry scone bread

This combines two of my favorite things: scones and bread. In theory, this kind of loaf is basically pull apart scones. Yet, when you take if out of the oven and taste it, man, you want to think its so much more. Your first bite encompasses a rich nutty baked crunchiness of the edge and then the soft fine crumb of the interior. You might taste a tart cranberry and the melty cinnamon streusel on the second bite. There is also nothing stopping you from drinking a cup of hot brewed coffee with this. Not only is this scone bread amazing-tasting, it also gives an impression of sophistication and really is a beautiful baked good. I think it would be good for a christmas breakfast. Go on, you know you want to bake this.. .

Cinnamon Cranberry Scone Bread
adapted from food52.com

For streusel:
4 Tablespoons all purpose flour
4 Tablespoons granulated sugar
4 Tablespoons light brown sugar, packed
1 teaspoon cinnamon
1 Tablespoon heavy cream

For the bread:
2 1/2 cups all purpose flour
1/4 cup granulated sugar
1 Tablespoon baking powder
3/4 teaspoons kosher salt
6 Tablespoons unsalted butter chilled and cut into cubes
1/2 cup dried cranberries
1/2 teaspoon cinnamon
1 cup heavy cream, and a bit for brushing on the dough
1 egg
1 1/2 teaspoon vanilla extract.
demera sugar for sprinkling

For the streusel: Mix flour, sugars, and cinnamon. Then add in cream, forming a sandy streusel.

For the bread:
Preheat oven to 350 degrees and put parchment paper into the bottom of a greased 9x5 inch loaf pan.

Mix flour, sugar, baking powder, and salt in large bowl. Cut butter into the mixture until the largest bits of butter are pea-sized.
In a small bowl, toss cranberries with cinnamon until well coated and stir into butter-flour mix.
In another small bowl, lightly beat the cream, egg, and vanilla until combined.
Stir liquid into the flour mixture. Fold, not beat, the mixture until a dough forms. If there is still a lot of dry flour at the bottom, drizzle and little more cream into the mixture, taking care not to overdo it.

When dough is all formed, dump out on a floured surface and pat it out to become a 6 by 14 inch rectangle. Cut the dough once lengthwise, and then five time across the width, making twelve equal rectangles. Brush the pieces with cream and sprinkle streusel on each cream, brushed surface.  Flip a non-streuseled piece onto a streuseled piece, essentially making sure that there is streusel between every layer. Lay the pieces in the pan like a sideways lasagne. Continue layering until assembled. Brush the top with cream and sprinkle with demera sugar.

Bake for 50 minutes or until a tester poked into the cake part of the loaf comes out clean. If the top starts to get too brown before its done, cover with aluminum foil until done.

Take out and let cool for 15 minutes. You can flip it out, I prefer to just eat sliced out of the pan with aforementioned cup of joe.