Pão scone com sabor de rabanada

Ingredientes

• 1 box King Arthur Flour French Toast Scone Mix
• 8 tablespoons cold butter, cut into pats
• 1 large egg
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/3 cup powdered sugar
• 1 tablespoon heavy cream
• 2 teaspoons maple syrup

Modo de preparo

1. 1

   Preheat oven to 375°F. Line a large loaf pan with parchment paper.

2. 2

   Work butter into mix until everything is crumbly. In a separate bowl, stir together egg and milk. Add to dry ingredients, stirring just until moistened. If needed, drizzle in another tablespoon of milk to make dough hold together.

3. 3

   On a lightly floured work surface, roll dough out into an 8″x12″ rectangle. Spread melted butter over the entire surface, then sprinkle with brown sugar and cinnamon. Use your hands to rub everything into the dough.

4. 4

   Using a pizza cutter or sharp knife, cut the dough in quarters horizontally, yielding four 2″x12″ rectangles. Cut the four strips in quarters vertically, yielding sixteen 2″x3″ rectangles. Stack the rectangles on top of each other and place them into the pan so they are like an accordion, with the 2″ side facing vertically. Place a piece of aluminum foil loosely over the top of the bread and bake for 45-50 minutes, until the top is nicely golden brown and it is cooked throughout.

5. 5

   While the bread is cooking, make the maple syrup glaze! Pour all ingredients in a small bowl, whisking to combine. Drizzle on top of the bread once it is cooked! Allow to cool for 10 minutes before serving.