Molly Yeh's dark chocolate marzipan scone loaf from Food52 by Molly Yeh

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.

  • DKennedy on September 14, 2022

    I made the individual scone version of this recipe from her book. They were the best scones I have personally ever made. The ingredient list for the two recipes are virtually the same except no baking powder in the individual version. I accident'y added the 2 T buttermilk intended for brushing into the recipe and it was a happy accident. I will do that from now on. They came out moist and delicious. I divided into 3 discs and cut each disc into 4 or 8 pieces. I baked from frozen for 15 minutes, flipping after 10 minutes. I omitted the jam and used buttermilk. I baked at 375.Find my prints out of reciep based on Sarah's recipe (from a blog).

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