Chocolate Chip Orange Scone Loaf Recipe | Carla Hall
Chocolate Chip Orange Scone Loaf
Difficulty: Easy
Makes: 2 loaves
Nutrition Facts Per Serving (1 of 22 servings): Calories 301, Total Fat 17 g, Saturated Fat 10 g, Carbohydrates 33 g, Dietary Fiber 1 g, Sugar 14 g, Protein 4 g, Cholesterol 55 mg, Sodium 171 mg
Total Time: 55 minutes
Preparation Time: 25 minutes
This irresistible bread delights any time of day, but it's pure magic toasted with butter or orange marmalade for breakfastget ready to bake up joy in every bite![2]
Ingredients
- 4 cups all-purpose flour, plus extra for dusting
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 tablespoon cream of tartar
- 1 teaspoon salt
- 2 sticks cold unsalted butter, cut into 1/4-inch slices
- 2 cups mini chocolate chips
- 1 tablespoon grated orange zest
- 1/2 cup heavy cream
- 2 large eggs plus 1 egg yolk
- 1/2 cup plus 1 tablespoon whole milk
- Cooking spray
Instructions
- Set your oven to 400 degrees F. Sift together the flour, baking powder, sugar, cream of tartar, and salt into a large mixing bowl. Add the butter slices to the flour mixture and toss so all the butter is coated. Use your fingertips to gently press and flatten the butter pieces, then toss again with the flour. Mix in the chocolate chips and orange zest until just combined.[2]
- In a medium bowl, whisk together the heavy cream, 2 whole eggs, and 1/2 cup milk until smooth. Pour the liquid into the flour mixture and stir just until everything is incorporated. The mixture should be free of any dry flour spots, but don't overmix.
- Lightly grease two 9-by-5-inch loaf pans with cooking spray. On a lightly floured surface, transfer the dough and gently shape it into a rectangular loaf. (If the dough becomes sticky, dust your hands with flour.) Divide the dough into two equal parts, then carefully place each portion into the prepared pans.[2]
- In a small bowl, whisk the egg yolk with the remaining 1 tablespoon of milk until blended. Brush this egg wash over the top of the loaves. Bake for 25 to 30 minutes, or until the tops turn golden brown. Let the loaves cool in the pans for 5 to 10 minutes before transferring to a cutting board. Serve warm.[2]
Photograph by Ryan Liebe
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