Crisscross Scone Loaf Food

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.

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.

APRICOT KOLACHE FILLING

Steps:

• beat together until smooth.

PUMPKIN SCONE LOAF

Steps:

• Preheat oven to 220deg Celsius Line a flat baking tray with baking paper.
• Place pumpkin on a microwave-safe plate, cover and microwave on HIGH (100%) for 3-4 minutes or until tender. Drain and allow to cool. Mash with a fork.
• Combine flour, sugar, nutmeg and cheese in a large bowl and mix well.
• Combine pumpkin, cream and 1/4 cup milk in another bowl or jug. Add to flour mixture. Stir until mixture comes together, using a flat-bladed knife. Add remaining 1 tbl milk if needed.
• Turn dough onto lightly floured surface and knead until just smooth - do not overwork.
• Roll our dough to a 20cm x 30cm rectangle. Roll up form 1 long end to the other linke a Swiss roll, and place on prepared tray.
• Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25-30 minutes or until golden and cooked through.
• Serve warm with butter.
• You can also replace the tasty cheese with a soft, creamy feta, crumbled.

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.

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.