Name: Chocolate Chip–Orange Scone Loaf
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 2 loaves
Ingredients: 4 cups all-purpose flour, plus more for dusting; 2 tablespoons baking powder; 1 tablespoon sugar; 1 tablespoon cream of tartar; 1 teaspoon salt; 2 sticks cold unsalted butter, cut into 1/4-inch slices; 2 cups mini chocolate chips; 1 tablespoon grated orange zest; 1/2 cup heavy cream; 2 large eggs plus 1 egg yolk; 1/2 cup plus 1 tablespoon whole milk; Cooking spray

Directions

Preheat the oven to 400 degrees F. Sift together the flour, baking powder, sugar, cream of tartar and salt into a large bowl. Drop the butter slices into the flour mixture and toss until all of the pieces are coated. With your fingertips, press the butter slices to flatten, then toss again in the flour. Stir in the chocolate chips and orange zest until just combined.
In a medium bowl, whisk together the heavy cream, 2 whole eggs and 1/2 cup milk until well blended. Pour into the flour mixture and mix just until combined. There shouldn’t be any bits of flour left, but avoid overmixing.
Lightly coat two 9-by-5-inch loaf pans with cooking spray. Transfer the dough to a lightly floured surface and gently shape into a rectangular loaf. (If the dough starts to stick to your hands, lightly flour your hands.) Cut the dough into 2 equal portions, then carefully lift and insert them into the pans.
In a small bowl, beat the egg yolk with the remaining 1 tablespoon milk until blended. Brush the tops of the loaves with the egg wash. Bake until golden brown, 25 to 30 minutes. Let cool 5 to 10 minutes in the pans, then remove to a cutting board. Serve warm.

Photograph by Ryan Liebe

Chocolate Chip–Orange Scone Loaf

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