CRANBERRY SCONE LOAF

Cranberry Scone Loaf Recipe

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Lori-Jo Wahl

By
@coolnana

I have been making this since 1996, it is a favorite.

Very quick to make & is great as a gift !


You can eat it plain, with butter on it or with "Citrus Curd"

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10 servings
Prep:
30 Min
Cook:
30 Min

Ingredients

1 pkg
cranberry bread mix
2/3 c
sour cream
1/3 c
milk
1
egg
1
egg, separated, reserving egg white for topping
1 Tbsp
sugar

FRESH CITRUS CURD

1
medium lemon
1
medium orange
1 1/2 c
sugar
3/4 c
butter
4
eggs, beaten

How to Make CRANBERRY SCONE LOAF

Step-by-Step

  • 1Heat oven to 400 degrees. Grease & flour "bottom only" of a 9 inch pie pan. Fluted pie pan is fine.
  • 2In large bowl combine bread mix, sour cream, milk, 1 whole egg & 1 egg yolk; stir until dry particles are moistened.
  • 3Spread in greased & floured pan.

    In small bowl slightly beat reserved egg white; brush over top of batter. Sprinkle with sugar.
  • 4Bake at 400 degrees for 25 to 30 minutes or until golden brown & toothpick inserted in center comes out clean.
  • 5Serve warm or at room temperature plain or with something on it.
  • 6DIRECTIONS FOR: Fresh Citrus Curd (Makes 3 cups)
  • 7Grate peel from lemon & orange; squeeze 1/4 cup juice from each.
  • 8In heavy 2 quart saucepan combine lemon juice, orange juice, sugar & butter. Cook over low heat until butter is melted.
  • 9Gradually stir in eggs, stirring constantly, until mixture boils & thickens - about 20 minutes.
  • 10Add lemon & orange peels; blend well.

    Cool slightly.
  • 11Ladle into clean jars or non-metal containers; cover with tight fitting lids.

    Store in refrigerator up to 2 weeks.

Printable Recipe Card

About CRANBERRY SCONE LOAF

Other Tag: Quick & Easy
Hashtag: #scone