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Molly Yeh’s Dark Chocolate Marzipan Scone Loaf
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66 Reviews
charlenesilver
March 13, 2023
This is an absolutely delicious recipe for a snacking loaf cake/scone :) Followed it exactly. The baking time could use some work since it needs a check for done ness. I’d also scale the sugar back a little next time. Overall saving it as a goto recipe since the flavor combinations are scrumptious.
Val
April 10, 2022
Has anyone made mini loaves? I made these for Christmas presents and everyone complimented me on them.
(Thank you Molly!).
I want to make about mini loaves but I am not sure about the ratios. I will probably buy aluminum mini pans from my grocery. Not sure of the size they come in.
(Thank you Molly!).
I want to make about mini loaves but I am not sure about the ratios. I will probably buy aluminum mini pans from my grocery. Not sure of the size they come in.
Sconer
March 27, 2022
Just baked dark chocolate marzipan scone loaf! Tastes like a scone only it’s a loaf. I enjoyed a slice for breakfast with jam and coffee. Nice treat!
Never used or even had seen marzipan before using it in this recipe, but I walked into a local ethnic grocery store and found it! I stored the rest of the scone loaf in air right container and put in the fridge. Not sure how long it will last. Not sure about freezing it. Does marzipan freeze well? Anyone know?
Thanks
Never used or even had seen marzipan before using it in this recipe, but I walked into a local ethnic grocery store and found it! I stored the rest of the scone loaf in air right container and put in the fridge. Not sure how long it will last. Not sure about freezing it. Does marzipan freeze well? Anyone know?
Thanks
Violet L.
January 10, 2023
Marzipan freezes beautifully! I have some I made myself in my freezer, and I am going to use it tomorrow for this recipe. I will probably make smaller loaves, as I have better luck baking small loaves than big ones. Can hardly wait!
lori
November 5, 2020
Forgot to line loaf pan and had messy hands, had read recent review in which Phyllis considered making scones, so patted dough into a circle and cut into 8 wedges, separated them a bit, brushed with egg and topped with turbinado, and made scones. Came out well but I still want to try as a loaf!
Phyllis B.
October 11, 2020
I really like the scone like texture on the outside and the cake like texture on the inside. I was surprised that the marzipan did not melt into the loaf. Next time I would put the marzipan in with the flour mixture for smaller pieces. But I love a good scone. Might even try to make this into scone shapes as mine was more like a dough than a batter before I baked it.
Änneken
August 29, 2020
This came out beautiful! Used vegan buttermilk (plant milk with a tbsp of apple cider vinegar whisked in) since I didn't have the real stuff at home. I don't like chocolate and fruit together so I'd go with a thin layer of Nutella instead of jam to spread on the scone slices. Yumm!
jessica402
April 5, 2020
Wow, just made this and it's completely delicious. I thought I was a fan of scones before -- this will be my new go-to.
Jackie_69
September 30, 2018
This was an interesting and flavorful sweet loaf that I felt wasn't overwhelmingly sweet as some others complained about it being. I workout, so I'm not worried about diabetes, if that's the case. I did, however, desire more of a chocolatey flavor in advance, so I added two tablespoons of cocoa powder and I think that helped. Instead of using regular chocolate chips. I used M&Ms and that made this sweet loaf more colorful while keeping the chocolate 'chunks' intact. Again, the results weren't overly sweet. I love the unique marzipan flavor this recipe allows me to taste and this recipe was ultimately worth the money I invested into it. I'll definitely save this recipe and make it again soon! So delicious!
Lauren M.
August 7, 2018
I had the highest of expectations for this loaf from the incredible Molly Yeh, but even with the highest effort of as little mixing as possible it turned out dry and tough. It was a bummer since I baked it for a family event. It was also quite sweet and maybe could have used a bit more salt for my personal taste.
marika
July 9, 2018
Could anyone please give me advice on the temperature? I baked this tonight but it took more than an hour and it almost overflowed. And the bottom part got burned.
Sconer
March 27, 2022
Molly suggests parchment paper to line loaf pan. Works well.
I Didn’t have food processor so I hand cut in cold butter. Takes a little more time to do it by hand but incorporated all the flour. You can use a thin sharp knife in center of loaf to check if loaf is done. The first time I stuck knife in, came up sticky so baked loaf another 4-5 minutes. Stuck knife in again, came up clean. That’s another way to know if it’s done. Try the old fashioned knife method. It does work
I Didn’t have food processor so I hand cut in cold butter. Takes a little more time to do it by hand but incorporated all the flour. You can use a thin sharp knife in center of loaf to check if loaf is done. The first time I stuck knife in, came up sticky so baked loaf another 4-5 minutes. Stuck knife in again, came up clean. That’s another way to know if it’s done. Try the old fashioned knife method. It does work
krikri
January 28, 2018
How long does this cake last? Not as in, how quickly will we gobble it up, but rather, can I send it in the mail? I got my hopes up when I read it will "travel well" but then I thought that may not be what you mean.
Also, will it freeze ok?
Also, will it freeze ok?
Kristen M.
January 29, 2018
I've found that the sugared areas (the crust and the area around the marzipan bits) can get a little soggy after a few days, so it's probably not the best option for shipping. I haven't tried freezing it, but hopefully someone else here has!
rk
November 21, 2019
I have baked and frozen this on a few occasions. I slice it, put parchment between the slices, double wrap in foil, then into a freezer zip-lock bag. That way, I can take out one slice at a time when the urge strikes.
Has anyone baked this as muffins?
Has anyone baked this as muffins?
Jake N.
January 12, 2018
Just made this loaf and added 1/2 tsp of orange blossom water. It came out very nicely with a buttery crust and a soft interior with just the right amount of sweetness. My only complaint is that it was a little bland for my taste. Next time I would add 1 tsp orange blossom water and the zest of one orange. Still super tasty though!
Sarahlmorford
December 14, 2017
Made these tonight - I did 4 mini loaves x 2 (doubled the recipe) for teachers' gifts - how much do I love these teachers? To-die-for! This recipe is the bomb. Don't agree with other commenters - the sweetness level is perfect - there is barely any sugar in it anyway. Found marzipan easily at Safeway out in the Bay Area. Wasn't sure how small to chop it so that add in the recipe would be helpful. (I did approx pea sized) - love love love- for mini loaves 30 minutes was perfect.
suzanne
December 6, 2017
Made it yesterday exactly as directed, with some super fresh mail-order marzipan. Delish! I agree that you could eliminate or cut the 2T sugar, but not the powdered sugar as it serves a purpose to coat the marzipan so it doesn't clump and stick. I cooked this for about 54 minutes - just fine. My mom and husband swooned.
stefanie
September 22, 2017
Just made this today - sooooo good. I used some hand-crushed version of marzipan and it might have had more texture than originally intended, but turned out delicious!
wl110
May 30, 2017
I found this to be WAY too sweet, even (1) omitting the confectioner's sugar (2) using almond paste instead of marzipan, and (3) being an almond paste/marzipan junkie. Next time, I'd still omit the confectioner's sugar, use half the amount of almond paste (cut into smaller bits), and maybe cut back on the sugar as well.
Katherine H.
May 24, 2017
Made this scone loaf today! Incredible! I subbed half the butter for plain non-fat greek yogurt to lighten things up (so 6 tbsp butter, 6 tbsp yogurt). I also didn't have any dark chocolate or marzipan on hand, so I did a half cup semi-sweet chips, and a half-cup of candied ginger (cut into smaller chunks). LOVE the chocolate and ginger combo and will probably make it like this the next time.
Tom
May 24, 2017
Given the crust on top, it would be helpful to have an internal temperature for doneness.
Kristen M.
October 22, 2017
Tom, I just wanted to let you know (belatedly) that I've added internal temperature to the recipe—thanks for the suggestion.
Barbara F.
May 15, 2017
My little box of almond paste (packaged in foil inside) was 8 oz. and I used it all. I wasn't sure where to find marzipan in my grocery store, but I always see almond paste. I cubed in up. It was so delicious in this "scloaf!" lol.
robinorig
May 15, 2017
Made this over the weekend and brought it to a potluck. It was so delicious! I didn't have marzipan but had my own homemade almond paste in the freezer so I used that along with dark chocolate chunks and added some fresh ginger. Can't wait to play with this further...
Bubbi
May 15, 2017
Did you grate or chop the fresh ginger and how much? I thought you would have used chopped candied ginger. I keep fresh ginger in my freezer and use it as needed.
robinorig
May 16, 2017
I would have used candied ginger but had used it up. I added fresh ginger to my own almond paste.in the food processor... not too much as it's strong. If I were making it with store bought almond paste I'd probably add candied ginger instead.
Judy S.
May 15, 2017
My kids (15 and 12) made this yesterday, and it was delicious. (I might use a bit less sugar next time -- and there will be a next time.). Buttermilk worked well, so no need for cream. Funny thing is that my daughter (15)was about to tip a half a CUP of vanilla into the recipe, instead of half a teaspoon, when my husband saw it and stopped her. He's never made anything more than eggs, but even he realized that that couldn't be right. Could you imagine??
ssubrama
May 15, 2017
I made it with the Reese's substitution and it worked really well! I was worried it would be too dry and crumbly, but it was perfect -- scone texture, loaf shape. I made it the night before and kept it in the refrigerator, then warmed at 200 degrees before serving.
Barbara F.
May 14, 2017
I DID FIND where it said to add the flour mixture to the marzipan! I used almond paste -- with an added Tablespoon of sugar. This was FANTASTIC! Very delicious! Very sweet! Super tasty. Everyone loved it. I will make again. To FJT: 3/4 c. butter is 170 grams or 1 1/2 sticks.
FJT
May 13, 2017
I'd love to make this but I need help with the quantity of butter ... I'm just about used to butter in sticks, but how do I measure 3/4 cup of butter (or better yet, what should it weigh in grams?).
Barbara F.
May 12, 2017
It's in the oven now - so I'll let you know! Looks delish! I noticed that the recipe did not tell where to add in the marzipan/almond paste/ chocolate chip mixture we set aside! So I folded them in last!
Nancy
May 12, 2017
CKP, I hate to hog the comments section but I am obsessed with this recipe!! I have used both dark and semi sweet. For me I like the semi sweet. Just sayin.
karencooks
May 11, 2017
My grocer only stocks almond paste. Can I use it in place of marzipan?
Nancy
May 11, 2017
You definitely can! That's what I had to do too and I make these twice a month for people I doubt you'll know the difference. This is soooo good!
Alpana
May 10, 2017
What's the best way to store the loaf, and for how long would it stay reasonably fresh?
Amy
May 10, 2017
I don't like marzipan. Can this be made without?
Johonna C.
October 20, 2021
Try chopped candied ginger; I bought a small bag from Trader Joe's and added dried cherries instead of chocolate chips
ssubrama
May 10, 2017
Would it be possible to substitute Reese's peanut butter cup chunks for the marzipan?
Nancy
May 10, 2017
I'd say no way!! You technically could but you'll end up with something altogether different.
ssubrama
May 10, 2017
Thanks, Nancy! I guess I should have been clearer -- I know the flavor will be totally different but I was just wondering whether the substitution would produce a gooey mess.
Nancy
May 10, 2017
Oh I see! Sorry, I'm unsure about that, you are right it could turn out gooey. Maybe someone will answer who has more experience.
frecklywench
May 10, 2017
Hmm I don't see why it wouldn't work from a texture perspective, but I'm not sure that it would be the best use of either scone bread or Reese's cups. (Maybe there is a reason why PB chocolate scones are not a thing? Or maybe they should be a thing?) Let us know if you try! I'm certainly curious...
frecklywench
May 10, 2017
I made this a few weeks ago, and it was a hit! It totally boggled my mind how much it tastes like a scone, but looks like a loaf. I am actually a marzipan-hater (I know, I know), so I did a chocolate orange version inspired by Sarah Kieffer. I also used 25% whole wheat flour, which worked with no problems whatsoever. Traditional scones will always be my first love, but this was delicious (and easier to transport)!
Marlene B.
May 10, 2017
What chocolate and orange ingredients did you use? I'm also not big on marzipan and would love to know how to substitute. Thanks!
frecklywench
May 10, 2017
Here's the link! I didn't have candied orange peel, but I'm sure it would be lovely too! http://www.thevanillabeanblog.com/2016/10/chocolate-orange-scone-loaf.html#more-10409
Nancy
May 10, 2017
You have GOT to make this! I think it's just fantastic! So delicious and if you add the 1/4 cup colorful sprinkles like Molly Yeh does it's whimsical and totally fun! Everyone loves it. The recipe is easy to do and comes out exactly perfect. My grocery store bakery will sell me the sprinkles so ask your store about that. I love to bring this loaf to everyone I can find an occasion for!
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