Watching traditional weekend morning cooking shows (i.e., old-school cooking shows with recipes, not reality or competition-based shows) is still one of the things I like to do. Recently, I've been watching Molly Yeh's new show, Girl Meets Farm, and spotted a cool recipe I had to try.
It was her chocolate marzipan scone loaf, and I was captivated in more ways than one. First of all, if there's one thing I really struggle with when it comes to making scones is...cutting and shaping them. My dough is invariably too dry and it's a high-wire act trying to cut them into individual scones that don't fall apart. Here was a chance to make scones in an easy loaf cake form! Not only do I get to skip the shaping and cutting, the result promises to be more moist, and stay that way longer.
Beyond being technically easy, the flavors drew me in as well. Because if there's one type of pastry/dessert that I particularly favor, it's got to be ones that include things like chocolate and almond paste. In this case, the loaf is studded with chunks of marzipan - the sweeter sibling to almond paste (I considered subbing it with almond paste but stuck with the recipe in the end) and bits of dark chocolate chips. They provide tons of flavor and each bite of this scone loaf is like a treasure hunt for these generous bits.
I adored how this scone-bread baked up...its rustic top with craters of marzipan and specks of chocolate chips on display. A sprinkle of sanding sugar gives it extra crunch and sweetness. And true to promise, the scone loaf stayed moist for a few days. We enjoyed it for breakfast and it's just a fantastic treat for lovers of almond and chocolate baked goods.
I have baked my fair share of almond and/or chocolate treat (from buns/rolls to scones and babka, to name a few) and they rarely disappoint. This one didn't either!