Dark chocolate marzipan scone loaf from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm (page 48) by Molly Yeh

  • almond extract
  • buttermilk
  • dark chocolate chips
  • all-purpose flour
  • butter
  • marzipan
  • jam
  • EYB Comments

    Can substitute heavy cream for buttermilk.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for buttermilk.

  • TrishaCP on January 20, 2021

    Wow, this is great but I am a marzipan fiend. If you are sensitive to sweetness I would go with almond paste instead. I needed to bake it for about 65 minutes in total to cook it through all the way. (Food52 mentions cooking until the internal temp is 205. That was really helpful guidance, as the top gets very brown and you can’t really go by look or touch.)

  • Jviney on April 25, 2018

    This was delicious; I had to give half of it away so I wouldn’t eat all of it. It baked at least 20 minutes longer than the “begin testing at” time. Perfect.

  • Rutabaga on November 14, 2017

    My husband and I both really enjoyed this scone loaf. It's actually not very sweet, as there is very little added sugar aside from the marzipan and chocolate, and I used 70% dark chocolate chunks and 60% almond marzipan. It's easy to make, but takes much longer to bake than regular biscuits, so plan accordingly.

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