scone loaf
As someone slightly obsessed with scones, you can imagine my delight flipping through Molly’s new cookbook only to discover this take on my favorite breakfast. A scone loaf! Of course! Why didn’t I think of this years ago? I’ve adapted her recipe slightly, turning chocolate marzipan into chocolate orange, one of my favorite scone combinations.

I met Molly for the first time several years ago in Las Vegas of all places, and liked her immediately. Warm, kind, hilarious, and genuine are all words that belong to her. I’ve eagerly awaited her new cookbook, and am happy to report it is lovely, with unique recipes, stories worth curling up with (I’m a cookbook-as-novel type person), and photographs that capture her engaging personality perfectly.
scone loaf

molly on the range

Chocolate Orange Scone Loaf
adapted from Molly on the Range, by Molly Yeh.

I found candied orange peel from at King Arthur Flour, and it is wonderful here, but not completely necessary. Fix Feast Flair has the recipe for the Chocolate Marzipan Loaf, if you’d rather go that route.

2 cups (284g) all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 cup (50g) plus 1 teaspoon granulated sugar
2 teaspoons orange zest
3/4 cup (12 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
1/4 cup heavy cream, plus more for brushing
1/4 cup orange juice
1/2 teaspoon pure vanilla extract
1/2 cup bittersweet chocolate chips
1/4 cup candied orange peel (optional)

Adjust an oven rack to the middle position, and preheat oven to 400F. Line an 8 x 4-inch loaf pan or Pullman pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.

In a food processor, combine the flour, baking powder, salt, 1/4 cup sugar, and orange zest and pulse to combine. Add the butter cubes and pulse until the butter is in the size of peas. Transfer the mixture to a large bowl.

In a liquid measuring cup or small bowl, whisk together the eggs, cream, orange juice, and vanilla and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined. Add the chocolate chips and candied orange zest (if using) near the end of stirring, just before mixture is fully combined, and mix them gently into the batter.

Pour the mixture into the prepared loaf pan and spread it out evenly. Brush lightly with heavy cream, and then sprinkle the top with the remaining 1 teaspoon sugar. Bake until golden brown on top and a toothpick inserted into the center comes out clean, 35-45 minutes.

Cool in the pan on a wire rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Slice with a serrated knife and serve.
chocolate orange scone

Tagged with →  

4 Responses to chocolate orange scone loaf

  1. Sabine says:

    Though a big marzipan fan, I think I´d go your orange way scone wise. It looks fantastic as a loaf! Candied orange peel seems a perfect addition here, it all must have smelled & tasted heavenly.

  2. Kimberly says:

    Hi Sarah! I have a question about scones. I’ve made your Chocolate-Orange Scones (not the loaf, but the recipe in your book) twice now, and have been bitten by the scone bug–I now want to make scones all the time, the process is so fun! Here’s my question: Can I freeze the dough? I’m thinking if it’s freezable, I could roll it, fold and cut it into triangles before freezing, then all I’d have to do after thawing is put them on baking sheets and bake! Will they turn out just as good as if they were baked right after making the dough? And, how long would the dough keep in the freezer (I’m guessing only a month?)? Lastly, how would you wrap them before putting in the freezer? THANKS SO MUCH!!!!

    • Sarah says:

      Freezing the dough works. Don’t thaw it – just bake them frozen, adding a few minutes on to the baking time. I find they don’t rise as high, but still turn out well. I would also freeze them on a sheet pan first – cut into triangles, and then space them apart on the sheet pan. When they are frozen solid, transfer to them to a ziplock bag. That way they won’t freeze together.

Leave a Reply

Your email address will not be published. Required fields are marked *

Purchase my cookbook!

Amazon / Barnes & Noble / BAM / IndieBound