Crisscross Scone Loaf

30m
Prep Time
25m
Cook Time
55m
Ready In


"From Des Moines register, 8 April 1955, it says add glamor 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."

Original is 4 servings

Nutritional

  • Serving Size: 1 (177.2 g)
  • Calories 578.1
  • Total Fat - 26.3 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 117.6 mg
  • Sodium - 1120.9 mg
  • Total Carbohydrate - 76.7 g
  • Dietary Fiber - 2.4 g
  • Sugars - 27.2 g
  • Protein - 9.8 g
  • Calcium - 338.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Sift flour,baking powder ,salt 1/4 c sugar in mixing bowl. cut in shortening.

Step 2

Combine egg and milk,beat. add to dry ingredients, mix.

Step 3

Turn out onto floured board, knead a minute.

Step 4

Roll out to 1/4 " rectangle 7.

Step 5

Brush with melted butter.

Step 6

Sprinkle with cinnamon sugar.

Step 7

Roll up like jelly roll, then seal edges.

Step 8

Cut 14 equal slices, flatten each piece cut side down with palm of your hand.

Step 9

Have bread pan well buttered.

Step 10

Arrange pieces on end,in zigzag fashion.

Step 11

For a thicker crust ,pour melted butter over top sprinkle with cinnamon sugar. bake in preheated hot 400 degree oven for 25 30 minutes.

Step 12

Turn pan on its side on cake rack, slide bread out.

Tips


No special items needed.

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