Marzipan Lingonberry Swirl Scone Cake with Buttermilk Glaze

Scone Cake

scone cake

Scone Cake Out of Oven

Drizzle

Marzipan Lingonberry Swirl Scone Cake with Buttermilk Glaze
Makes 1 9-inch cake
BUTTERMILK GLAZE:
1 cup confectioner’s sugar, sifted
2 tbsp buttermilk

SCONE CAKE:
2 cups flour
1/4 cup granulated sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp table salt
4 oz marzipan, cubed
6 tbsp unsalted butter, chilled and cubed
1 1/4 cups well-shaken buttermilk
4 tbsp lingonberry jam

BUTTERMILK GLAZE: Stir confectioner’s sugar and buttermilk until a glaze forms. Set aside.
SCONE CAKE: Preheat oven to 350 degrees Fahrenheit and grease a 9-inch round cake pan. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Add marzipan and butter cubes and cut in with fingers until the mixture becomes moist and crumbly. Stir in buttermilk until just combined. Spread dough evenly in greased cake pan. Dollop the 4 tbsp of jam across the top of the dough, then just a knife to gently swirl it in. Bake for 35-45 minutes, or until golden and set in the center (i.e., when a tester comes out of the center clean, with moist crumbles). Let cool for 10 minutes in the pan, then turn out on a rack and cool completely. Once cooled, drizzle the cake with buttermilk glaze liberally. Let the glaze set (about 10-15 minutes, then serve). Cake can be covered and stored for up to 3 days.

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