It’s been awhile since I’ve made a scone loaf but this week calls for a Sprinkle Scone Loaf! Sometimes you just need sprinkles even if you have nothing to celebrate. Lately I’ve been trying to get back to baking up goodies for the family with no reason to celebrate but this week we have lots to celebrate! This week is A’s birthday, she will be 12! So I figured it was the perfect time to share the recipe, and whip up another loaf along with the pink steamers she requested (shared the recipe on Instagram last week).
We have also been celebrating something very exciting the last few days, we closed on land! A few acres of heavily wooded land with some giant oak trees that make it seem like it’s out of a storybook, oh and it’s on a large pond/ small lake. If all goes well and as planned we will start building by the end of next year. Still can’t believe it. We have pretty much completely remodeled our current home and love the quiet area. Using every inch with everyone working/learning from home this year there isn’t too much we’d change other than it would be nice to have more space and obviously I would love a bigger kitchen, not that ours is that small. When this land popped up, just right down the street from our good family friends (pretty much family), we had to take a look. It checked all the boxes and while I’m struggling to find a floor plan I love, think building and moving will be stressful, rebuild all my gardens, oh and all the memories I’m sure it will also be emotional. I’m excited for the journey.
It still doesn’t seem real and while there is still a lot that needs to happen and fall into place I’m trying to stay positive and enjoy this moment in an otherwise crazy and not very exciting year. Grateful for the moment and the possibility for our family.
Now back to scones, like I said no reason needed to make them. I’ve made them the last couple weeks and maybe they’re magical and made things fall into place as it came down to the wire for closing and was already extended so I wasn’t sure it would happen.
Everything you love in a traditional scone but in loaf form. Buttery, flaky scone texture that isn’t too sweet, it is a scone after all, and goes perfectly with your morning coffee or tea. The best part about a scone loaf is it doesn’t dry out quick like scones do! Yep same delicious texture that you can enjoy the next day, or a couple days IF it lasts that long! Bonus it doesn’t require getting up early to make if you want a slice for breakfast, it can be made the night before.
If sprinkles aren’t your think and don’t put a smile on your face check out my Dark Chocolate Raspberry Scone Loaf or Blueberry Almond Scone Loaf. All three scone loaves can be made gluten free using a 1:1 gluten free baking flour. I like Cup 4 Cup and Bob’s Red Mill Baking 1:1. All of these are dairy free, if you are looking for a vegan scone recipe check out my Birthday Cake Scones for the same sprinkle fun, basic but delicious Petite Vanilla Bean Scones, or Marshmallow Hot Cocoa Scones to name just a few. Of course the options are endless with a little tweaking, trust me I know we use to have something called Scone Sunday and every week we’d make scones so we played a lot with flavors.
Still looking for a reason to make a scone loaf, it’s Monday and a Monday morning would be much better with a slice.
It’s also Meatless Monday and I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah and share!
|Prep Time||10 minutes|
|Cook Time||55 minutes|
9x5 loaf pan
- 3 c all purpose flour
- 1/3 c granulated sugar*
- 1 1/2 TBSP baking powder
- 3/4 tsp salt
- 1 c butter, butter substitute*
- 3 large eggs
- 3/4 c dairy free half and half or cream* (Ripple Vanilla)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2-3 TBSP sprinkles
- Preheat oven to 400F.
- In a large bowl mix flour, sugar, baking powder, and salt together.
- Cut cold butter into chunks and using a pastry blender, food processor, or even a Vitamix, and pulse or cut the butter into the flour mixture until well incorporated and no chunks of butter/coconut oil remain and are pea sized.
- In a small bowl beat together the eggs, cream, vanilla, and almond extract.
- Carefully toss the raspberries and chocolate in the flour mixture.
- Slowly add the wet ingredients to the dry and carefully fold them in until just incorporated. You don't want to over mix it.
- Fold in 2 tablespoons of sprinkles.
- Line loaf pan with parchment paper and spoon mixture into the pan. Top with more sprinkles if desired.
- Bake for 50-60 minutes, until toothpick comes out clean.
- Let cool in the pan for 15-20 minutes before lifting parchment paper and loaf out and cooling on a wire rack.
*Non dairy half and half, creamer, or a thick dairy free milk like Ripple Plantbased Protein Milk.
*Chopped frozen coconut oil can be used for up to 1/3 of the butter amount and butter sub for the remaining 2/3 cup.
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congrats on the new land that is something very exciting to look forward to! This scone bread is too cute and I bet the kids just love it!
Thank you! Yes exciting and stressful, it seems like so far away but I know it will happen sooner than it seems.