Chocolate Swirl Scone Loaf
Indulge in a delightful twist on a classic teatime favorite with this Chocolate Swirl Scone Loaf—a soft, buttery scone recipe transformed into an easy-to-slice loaf. Featuring layers of rich cocoa-infused dough swirled with plain dough, this stunning marbled creation is finished with a sprinkle of semi-sweet chocolate chips and a golden egg wash for an irresistible crust. Perfectly baked in just 30 minutes, this loaf serves up tender, flaky textures with every slice, making it an ideal treat for breakfast, brunch, or dessert. Serve it warm with a dusting of powdered sugar, or enjoy it plain for a simple yet decadent chocolate-infused experience.
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Recipe Information
Ingredients
- 280 g All-purpose flour
- 50 g Granulated sugar
- 1 tbsp Baking powder
- 0.5 tsp Salt
- 115 g Unsalted butter, chilled and cubed
- 120 ml Whole milk, cold
- 1 Egg, beaten
- 1 tsp Vanilla extract
- 15 g Cocoa powder
- 50 g Semi-sweet chocolate chips
- 1 serving Egg wash (1 egg beaten with 1 tbsp milk)
- 1 tbsp Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease and line a 9x5-inch loaf pan with parchment paper, ensuring the edges hang over the sides for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using your fingertips or a pastry cutter, cut the chilled, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
In a small bowl, whisk together the cold milk, beaten egg, and vanilla extract. Slowly add this wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.
Divide the dough into two equal portions. In a separate small bowl, mix the cocoa powder with 2 teaspoons of cold milk to form a paste. Knead the cocoa paste into one half of the dough until it is evenly incorporated.
Take small portions of the plain dough and chocolate dough, alternating them into the loaf pan in layers. Once the dough is in the pan, use a butter knife or skewer to swirl the layers together gently for a marbled effect.
Sprinkle the chocolate chips evenly across the top before lightly pressing them into the dough.
Brush the surface of the scone loaf with the egg wash for a golden finish.
Bake in the preheated oven for 30 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Let the scone loaf cool in the pan for about 10 minutes. Using the parchment paper overhang, lift it out of the pan and transfer to a wire rack to cool completely.
Optional: Dust the cooled loaf with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 11.7 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
