This bread recipe is a delightful twist on traditional French toast. It’s made with fresh, homemade french bread and drizzled in an easy syrup that can be just as easily sweetened or reduced to make the perfect topping for fruit, yogurt, ice cream, etc.
The “french scones” is a type of bread made from flour, eggs, milk, and butter. The dough is mixed with sugar and yeast to create a light and fluffy pastry that is then baked in the oven.
It would be scone bread if pull-apart bread and scones had a child. This French Toast Scone Bread is a fluffy pull-apart loaf with toasty cinnamon and undertones of maple.
There are so many topics to discuss nowadays. First and foremost, I like sweets for breakfast. Muffins, scones, bread pudding, pancakes, french toast… I’ve always enjoyed them. I’m a lover of desserts that can be eaten for morning.
Seriously, how clever are desserts that pass for breakfast foods? I salute whomever invented the first coffee cake, Dutch baby, challah french toast, and so forth.
When it came to making a scone recipe with a King Arthur Flour mix, the french toast scone mix was unquestionably the finest option. Cinnamon that’s warm and spicy, with maple and vanilla? Check. Scones that are fluffy and soft? Check. Is there anything better than a perfectly crisp scone crust? Check. Is there a maple syrup glaze?
You can see where I’m headed with this.
Now, I like to make my own baked items from scratch. On rainy days, boxed mixes are great, but preparing anything from scratch gives me so much more delight. In addition, boxed mixes have a distinct flavor.
Who would want that?
Then there’s King Arthur Flour, which is a brand of flour created by King Arthur Flour. This is, without a doubt, my favorite baking business. They are America’s oldest flour manufacturer, having been founded in 1790. They carry a broad variety of flours, as well as baking supplies, baking utensils, and a fantastic array of mixes (including French Toast Scone Mix!). They have tried-and-true recipes on their website, daily inspiration on Instagram, and educational opportunities and workshops at their offices in Norwich, Vermont. Furthermore, their flours are readily accessible in most supermarkets (for a complete list of where you can get their goods, check here).
I’m not sure whether it’s because I’m a New Englander, or because they’re 100 percent employee-owned, or because they contribute at least 1% of their yearly net earnings to environmental groups every year, or because their goods are of exceptional quality, but I like King Arthur Flour.
g) all of the above is most likely the explanation.
And then there are the males. I can’t express how delicious this scone bread was. So excellent, in fact, that Alex (who, as we all know, doesn’t eat sweets) ate approximately half of the loaf in one sitting while watching Grand Budapest Hotel. I ate approximately a fourth of it at the time, and the rest the following morning.
So, without further ado, I’m thrilled to announce a King Arthur Flour Giveaway!
Two lucky readers will receive a $25 King Arthur Flour gift voucher. You may select from a variety of bread mixes, flours, extracts, chocolates, bakeware, and more with your gift voucher!
The French Toast Scone Mix was one of my favorites. Isn’t it something I’ve previously mentioned?
Follow the Rafflecopter instructions below to enter. Next week, two winners will be chosen at random. Best of luck!
a Rafflecopter competition
King Arthur Flour graciously donated the mix featured in this article as well as the gift cards given away. All of the views stated on this page are my own.
King Arthur Flour has a wonderful recipe for lemon ginger scones. The “king arthur lemon ginger scones” are a classic breakfast treat that will get you going in the morning.
Frequently Asked Questions
How do you toast scones?
A: To toast scones, you need to put a crumpet or English muffin on top of the scone and place it in the oven. The ideal temperature is 375-400 degrees Fahrenheit for about 8 minutes. If you want your toast golden brown like mine are, then this will take longer (about 11-14 minutes).
Why are my scones like bread?
A: Commercial products like scones are often baked with a more lower-rising flour that makes them more dense and chewy. Scones made from pastry dough, on the other hand, will rise just as high as normal bread does before baking.—
Why do you put eggs in scones?
A: The reason eggs are put into scones is to give it a richer texture and flavour.
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