These strawberry scones don’t want jam to shine, however It doesn’t damage

Scones and strawberry jam is such a basic pairing that, naturally, it’s rife with debate.

First, there’s the pronunciation of scone. Does it rhyme with “phone” (as within the United States, Ireland and a few elements of England) or with “gone” (as stated by many Britons, together with Queen Elizabeth)?

Then, there’s the problem of jam placement. Do you smear it immediately on the cut up pastry earlier than dolloping it with clotted cream (known as the Cornish technique), or are you group cream-first, jam-second (the go-to in Devon)?

Having consumed nearly all of scones in New York City, I draw out the “o” (as in “hello, I made scones”). And, when it comes to strawberry jam, I’ve taken to mixing dried strawberries immediately into the dough, which bake up into jammy pockets within the tender crumb. This evenly distributes the berries, supplying you with bits of intense fruit all through — and doesn’t preclude you from including extra jam after baking.

But maybe the most important manner my scone recipe deviates from extra conventional variations is that, as a substitute of shaping the dough into particular person wedges, I pat it right into a spherical loaf, then rating it, chopping midway via.

This helps preserve the inside significantly moist and fluffy, whereas the crust bakes up golden and craggy, with edges that crunch. And it’s enjoyable to drag aside the nice and cozy items along with your fingers for serving. (For extra elegant displays, a serrated knife additionally works.)

One factor to notice: Because dried strawberries may be exhausting to search out, you is perhaps tempted to make use of contemporary or frozen berries right here.

Resist this urge.

Fresh and frozen berries include massive quantities of moisture, which is able to steam throughout baking and might make the encompassing crumb soggy. It’s higher to combine in different dried fruit. Dates, which have the same sticky denseness, work particularly properly.

Like all scones, these are greatest served inside a number of hours of baking. But in addition they freeze properly and may be reheated simply earlier than serving.


Recipe: Strawberry Scone Loaf

Yield: 8 servings

Total time: 1 hour


1 cup/125 grams dried strawberries or pitted dates (see Tip)

2 cups boiling water

2 cups/250 grams all-purpose flour, plus extra for dusting the work floor

1/4 to 1/3 cup/50 to 66 grams sugar, plus extra for sprinkling

1 tablespoon baking powder

3/4 teaspoon tremendous sea salt

1/4 teaspoon baking soda

1/2 cup/113 grams very chilly unsalted butter

1/3 cup buttermilk, plus extra for brushing

1 massive egg, crushed

Butter and clotted cream, for serving


1: Heat oven to 375 levels with a rack within the higher third. Line a baking sheet with parchment paper.

2: Place strawberries in a bowl and canopy with boiling water. Let sit till delicate and pliable, 5 to 10 minutes. Drain, pat dry and coarsely chop.

3: Place the flour, sugar, baking powder, salt and baking soda in a big bowl and whisk to mix. Using the massive holes of a field grater, grate the butter into the bowl, then toss till combination resembles oatmeal. Alternatively, pulse all of the dry elements collectively in a meals processor. Cube the butter, add to the processor, and pulse till the combination seems like oatmeal. Transfer combination to a big bowl.

4: Add strawberries and toss properly.

5: In a small bowl, whisk collectively buttermilk and egg. Add buttermilk combination to flour combination. Using a wood spoon, stir till all of the dry flour bits are included, however the dough remains to be shaggy. Using your fingers, knead and press the dough a number of occasions whereas it’s nonetheless within the bowl till the dough simply holds collectively.

6: Dump the dough out onto the ready sheet pan. Pat the dough right into a spherical loaf about 8 inches in diameter. Using a pointy knife, deeply rating the loaf into 8 wedges (however don’t reduce all through). Brush the loaf throughout with buttermilk and sprinkle generously with sugar.

7: Bake till golden brown, 25 to 35 minutes. Let cool barely. Cut or break into wedges and serve heat with butter and clotted cream.

Tip: If you may’t discover dried strawberries, pitted dates offers you the same texture and stage of sweetness. But you can even substitute different dried fruit.

This article initially appeared in The New York Times.

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