Strawberry Scone Bread

by Katie Johnstonbaugh
of Dishin & Dishes
INGREDIENTS:
1 tbsp. baking powder
1/2 tsp. salt
1 c. fresh strawberries, chopped, about 12
1/3 c. sugar
1/2 c. whipping cream
1 egg, slightly beaten
1/2 tsp. vanilla
1/3 c. butter, melted
STREUSEL TOPPING:
1/3 c. flour
1/4 c. pecans, finely chopped
1/4 c. sugar
3 tbsp. butter, at room temperature
1/2 tsp. ground cinnamon

DIRECTIONS:
Preheat oven to 375 degrees. Combine strawberries and sugar. Let stand 5 minutes. Stir in cream, egg and vanilla until well blended. Add strawberry mixture to flour, baking powder and salt mixture. Add butter and stir just until blended. Spoon into greased 9 x 13 pan. Sprinkle with topping.

FOR TOPPING: Combine flour, pecans, sugar, butter, and cinnamon in a medium bowl until mixture comes together in large crumbs. Bake 12 to 15 minutes or until toothpick comes out clean.
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