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.
More Scone Recipes:
Chocolate Orange Scone Loaf
- 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.