This Scone Loaf Recipe Will Deliver Crunchy and Crumbly Perfection
Mother’s Day is this Sunday, and if you’re looking for something sweet to treat your mom to, a homemade brunch is a no-brainer. Brunch recipes don’t have to be overly complicated (like this super-easy quiche Lorraine featuring store-bought pie crust), and orange juice is delicious with or without Champagne. If you’re looking for some brunch inspiration for Mother’s Day and beyond, a strawberry scone loaf recipe by The New York Times columnist Melissa Clark caught our eye.
Clark posted a photo of the loaf on her Instagram, and writes in the caption that it’s “comfort baking at its best.” The two things that make this scone recipe different from most you’ll find online are that the dough is baked as a loaf (rather than forming individual scones) and she mixes dried strawberries into the dough. “Instead of forming individual scones, baking the dough into a loaf gives you a very moist, fluffy crumb topped with crunchy golden crags,” Clark writes. She adds that it’s also easier and just like skipping a step.
As for the dried strawberries, Clark explains that when baked, they turn into “wonderfully jammy pockets.” She emphasizes the importance of using dried fruit or dates, as fresh fruit is too wet and will make soggy scones. When it’s time to eat them, Clark recommends slathering the scones with clotted cream or softened salted butter.
The recipe is online, although you’ll need a New York Times subscription to access it. Before baking, Clark deeply scores the loaf into eight wedges (which can be pulled apart or cut with a serrated knife), brushes it with buttermilk, and sprinkles sugar on top. Yum.
Would you make this recipe at home? What are your favorite brunch staples?