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.

CHOCOLATE SWIRL QUICK BREAD

Steps:

• Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
• In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
• Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
• Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
• Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
• Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.

STRAWBERRY SCONE LOAF

Steps:

• Heat oven to 375 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
• Place strawberries in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes. Drain, pat dry and coarsely chop.
• Place the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk to combine. Using the large holes of a box grater, grate the butter into the bowl, then toss until mixture resembles oatmeal. Alternatively, pulse all the dry ingredients together in a food processor. Cube the butter, add to the processor, and pulse until the mixture looks like oatmeal. Transfer mixture to a large bowl.
• Add strawberries and toss well.
• In a small bowl, whisk together buttermilk and egg. Add buttermilk mixture to flour mixture. Using a wooden spoon, stir until all the dry flour bits are incorporated, but the dough is still shaggy. Using your hands, knead and press the dough a few times while it's still in the bowl until the dough just holds together.
• Dump the dough out onto the prepared sheet pan. Pat the dough into a round loaf about 8 inches in diameter. Using a sharp knife, deeply score the loaf into 8 wedges (but don't cut all the way through). Brush the loaf all over with buttermilk and sprinkle generously with sugar.
• Bake until golden brown, 25 to 35 minutes. Let cool slightly. Cut or break into wedges and serve warm with butter and clotted cream.

CRISSCROSS SCONE LOAF

Steps:

• sift flour,baking powder ,salt 1/4 c sugar.
• in mixing.
• bowl
• cut in shortening
• combine egg and milk,beat.
• add to dry ingredients
• mix.
• turn out onto floured board
• knead a minute
• roll out to 1/4 " rectangle 7.
• brush with melted butter
• sprinkle with cinnamon sugar
• roll up like jelly roll.
• seal edges.
• cut 14 equal slices.
• flatten each piece cut side down.
• with palm of your hand.
• have bread pan well butttered.
• arrange pieces on end,in zigzag fashion
• for a thicker crust ,pour melted butter over top sprinkle with cinnamon sugar bake in preheated hot 400 degree ovenfor 25 30 minutes.
• turn pan on its side on cake rack.slide bread out.

GERMAN CHOCOLATE SWIRL LOAF

Steps:

• Flatten loaf into a 7x11-inch rectangle. Sprinkle with sugar, coconut, chocolate chips and pecans to within 1/2-inch of edges. Roll up tightly, jelly roll style, starting with a short end. Be careful not to stretch the dough. Sprinkle sugar crystals and additional coconut over loaf if desired. Place loaf, seam side down, in a well sprayed 8 1/2x4 1/2x2 1/2-inch bread pan. Cover with sprayed plastic wrap and let rise until 1-inch over top of pan. Remove wrap and bake at 350°F 35 minutes. To prevent over browning, cover with foil last 10 minutes of baking.