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
Servings: 8 slices
An orange infused scone dough that bakes up lovely in a loaf pan, with bits of chocolate scattered throughout.
- 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.
Recipe adapted from the Molly on the Range cookbook.
Li YongWednesday, May 4, 2022 at 8:01 pm
I made it last night, it was so awesome, So fragrant of orange!! Soft texture & nicely rise. I love it. Will bake again & again. Thank you so much.
Sarah KiefferThursday, May 5, 2022 at 8:46 am
So glad you liked the recipe!
Holly LaubenheimerSaturday, April 2, 2022 at 7:26 pm
How would I go about making this dough ahead of time? Can I freeze the dough in the pan and thaw when ready? Or bake from frozen?
Sarah KiefferTuesday, April 5, 2022 at 8:40 am
I would suggest baking and freezing, then setting out to thaw when you are ready to serve. You can also warm it from frozen, wrapped in aluminum foil at 275 degrees F.
JaneFriday, February 11, 2022 at 10:31 am
Hi, This recipe looks delicious! Thinking about making it to bring on a ski weekend. Wondering if anyone has any experience with making this in advance? Still as good the second day or am I better off making it another time when we can eat it right away?
Marcia GreenbergSaturday, October 16, 2021 at 8:19 am
Please advise size of Pullman pan. Large or regular loaf size.
DonnaSunday, August 2, 2020 at 11:45 am
Looks Awesome! I was wondering if I could replace the oranges with raspberry preserves and of course add the chocolate chips? I’d like to try all kinds of combinations, but keep the fast and easy recipe!
sarah wuMonday, September 23, 2019 at 8:49 am
Hi! Can I substitute the cream with something else? It’s really expensive here.
KarlaSunday, September 16, 2018 at 9:44 am
What size Pullman pan did you use
The 13×4 or 9×4? Link doesn’t work.
KimberlyWednesday, March 15, 2017 at 1:13 pm
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!!!!
SarahThursday, March 16, 2017 at 10:18 pm
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.
KimberlyFriday, March 17, 2017 at 7:12 am
Awesome! Thank you so much Sarah!
SabineSunday, November 6, 2016 at 3:27 pm
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.