Dark Chocolate Marzipan Scone Loaf
by Elisa Pecorari
Calling all baking enthusiasts and sweet-toothed foodies! If you're looking for a delicious and easy-to-make treat that is perfect for breakfast, afternoon tea, or anytime you need a little pick-me-up, then you have come to the right place! Our Dark Chocolate Marzipan Scone Loaf recipe is the perfect indulgence for those who love the combination of rich dark chocolate and sweet marzipan. But what's even better is how easy and fun it is to make, especially when using our Aluminized Loaf Pan, which ensures that the texture is crispy on the outside and moist on the inside.
Whether you're enjoying this scone loaf with your family and friends or by yourself while reading a book, one bite of this heavenly treat is sure to leave you wanting more. So, let's get baking and discover the magic of our Dark Chocolate Marzipan Scone Loaf recipe!
- 7 to 8 ounces marzipan, chopped
- 1 tablespoon powdered sugar
- 1/2 cup dark chocolate chips
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons sugar
- 3/4 cup cold unsalted butter, cut into cubes
- 2 large eggs
- 1/2 cup buttermilk or heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat your oven to 400°F (205°C). Line a loaf pan with parchment paper, making sure the paper hangs over the edges on the long sides.
- In a large bowl, coat the marzipan with powdered sugar, and then add the chocolate chips. Set aside.
- In a food processor, combine the flour, baking powder, salt, and sugar. Pulse to mix, and then add the butter cubes. Pulse until the butter is the size of peas. For those who do not have a food processor, you can simply cut the butter in with your hands.
- In a small bowl, whisk together the eggs, buttermilk or cream, and the extracts. Add to the dry ingredients and stir until just combined.
- Pour the mixture into the prepared loaf pan, spreading it out evenly. Sprinkle with sugar and bake until deep golden brown on top. Check for doneness after 40 minutes. You can use an instant-read thermometer to make sure the middle is cooked.
- Let the bread cool in the pan on a wire rack for 10 minutes, then use the parchment paper to remove it from the pan. Let it cool completely before slicing and serving it with jam.