Parmesan scone loaf

What’s for breakfast, Christmas morning?

It tends to be sweet in many European countries. Stollen in Germany and Austria, panettone in Italy, brioche or pain perdu in France and cinnamon rolls everywhere you can get them. It Britain we prefer to start on a savoury note, with smoked salmon and eggs though pancakes and eggy bread are not unheard of.

I think the best Christmas breakfast is quick, easy and delicious. Also savoury by preference, so you can accompany it with a glass of champagne. Parmesan scone loaf, baked a day or two before, sliced and toasted sounds rather perfect.

Scones and loaves

Scones are loved dearly in the UK but on Christmas day they sound a teeny bit dull, especially compared to lavishly iced cinnamon rolls or ham and cheese croissant casseroles. But the scone dough can easily be made and baked into a loaf, thus making it a novel, enticing product.

Who doesn’t really, really prefer a toasted and buttered slice for breakfast to anything else in the world? I know I do.

And this is an exciting slice! Subtly spiced with Cayenne pepper, salty and umami from the copious amount of Parmesan in the mix, with whipped Stilton on the side to pile onto your toast with crispy-crunchy edges. Life – and breakfast – doesn’t get any better than that.

Not every day is Christmas

Of course Parmesan scone loaf is not just for Christmas. It’s for life, or rather for any morning of the year when you fancy baked goods but not necessarily anything sugary.

It ticks all the boxes: it can be toasted and buttered but way more interesting than just plain bread toast. It can be baked, sliced and frozen, to be dived into on a gloomy autumn morning. It can be made for a summer party and served as canapés. And the whipped Stilton is a wonder in its own league.

How to make the scone loaf?

To be honest, grating Parmesan is the only minimally taxing chore in making this loaf. And even that can be eliminated if you buy it ready-grated – though that’s usually very poor value.

Dry ingredients with rather a substantial amount of baking powder, to lift all that cheese, have some cold butter rubbed in. I used a standing mixer but your fingers will do the job too.

Wet ingredients, milk with beaten egg and some olive oil, need to be folded or mixed in until dough comes together. And that’s it: just press the dough into a rough rectangle that will fit the loaf tin, previously buttered. A layer of Parmesan on top to make a crust, and half an hour’s baking time.

How to make whipped Stilton?

Doesn’t it sound awfully posh and cheffy? No wonder - it's a recipe by Monica Galetti of Masterchef fame. And it tastes indeed amazing. Stilton packs a big punch so you can reduce the amount a little if you want a milder-tasting spread, perhaps to be used on everyday toast as well.

Otherwise take the same amounts of Stilton and double cream, and half that of cream cheese.

You can blend it in a food processor or with a stick blender, but if the cheeses are at room temperature, you can beat the mix to submission with a wooden spoon. Then whisk in double cream taking care not to overbeat it, lest it curdles. The most glorious topping for the most glorious scone slice is ready.

Any leftover whipped Stilton post-breakfast can be served with Christmas fruitcake.

Instead of Stilton

If that particular brand of cheese is not available to you, use any sharp blue cheese instead. Roquefort, Fourme d’Ambert, Saint Augur, Danish Blue or even piquant Dolcelatte will do.

What you must not skip is the cranberry sauce, butter, jam or chutney. Homemade or good quality shop bought, it will add to the, already blissful, tasting experience.

More Christmas breakfast recipes

Pompe à huile, sweet olive oil brioche traditionally served in Provence, South-East France, at Christmas. With orange flavour and a strange name (‘oil pump’), it’s a Provençal Christmas dessert or breakfast.

Panettone is the traditional Italian festive bread studded with dried fruit and citrus peel. A traditional panettone recipe for homemade classic panettone: it's not easy but it's the best.

Pan de jamón, Venezuelan ‘ham bread’ is the traditional Christmas bread in Venezuela filled with ham, bacon, olives and raisins. It’s a soft and delicate bread dough enriched by laminating with butter, but using a super easy method. And the bread baked like this is beyond delicious!

More scone recipes

Giant cinnamon roll scone cut into wedges is a cross between scone and cinnamon roll. Shall we call it cinnamon scrolls?

Orange and cinnamon scone rolls are two in one: scone dough rolled up and baked like a cinnamon roll. Perfect for a breakfast treat.

Cheddar cheese and chive scones, delightful warm from the oven, are made with wholemeal flour and diced Cheddar. The go-to savoury scone option.