Chocolate Swirl Scone Loaf Recipes

CHOCOLATE SWIRL SCONE LOAF

Steps:

• Preheat oven to 180 C.
• Place flour and sugar in bowl, mix to combine.
• Add butter and rub into flour till like breadcrumbs.
• Make a well in the centre and pour in milk.
• Gradually mix in milk with a knife till just combined.
• Turn out onto a lightly floured surface, gently bring dough together.
• Roll out to 18cms x 24 cms, sprinkle with chocolate.
• Roll up to enclose, place in a loaf pan 19cms x 9cms.
• Brush with extra milk, bake 30 minutes.
• Cool in tin 5 minutes the turn onto rack, slice to serve.

DARK CHOCOLATE MARZIPAN SCONE LOAF

Steps:

• Preheat the oven to 400 degrees F. Line an 8-by-4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
• In a large mixing bowl, toss the marzipan with the powdered sugar to coat. Add the chocolate chips and set aside.
• In a food processor, combine the flour, baking powder, salt and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan.
• In a small bowl, whisk together the eggs, buttermilk or cream, and extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
• Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with remaining teaspoon of sugar and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool in the pan on a rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Cut with a serrated knife and serve with jam.