Equipment
* optional
Ingredients
Scone Loaf
- 125 g dried strawberries, coarsely chopped
- 240 ml water, boiling
- 250 g all-purpose flour
- 20 g granulated sugar, for dough
- 15 g baking powder
- 3½ g fine sea salt
- 1 g baking soda
- 115 g unsalted butter, very cold, grated
- 120 ml buttermilk, for dough
- 1 large egg, beaten, for egg wash
- 20 g granulated sugar, for topping
Serving
- butter, softened
- clotted cream
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F) with a rack positioned in the upper third. Line a baking sheet with parchment paper.
Place the dried strawberries in a bowl and pour 240ml of boiling water over them. Let them soak for 5 to 10 minutes until they are soft and pliable. Drain the strawberries, pat them dry with paper towels, and chop them coarsely.
In a large bowl, whisk together the all-purpose flour, 20g granulated sugar, baking powder, fine sea salt, and baking soda. Grate the very cold unsalted butter into the bowl using the large holes of a box grater. Toss everything together until the mixture resembles coarse crumbs or oatmeal. Alternatively, combine the dry ingredients in a food processor, add the cubed butter, and pulse until the mixture looks like coarse crumbs. Transfer to a large bowl.
Add the chopped dried strawberries to the flour mixture and toss gently to combine.
In a small bowl, whisk together the buttermilk and the beaten egg. Pour this mixture into the dry ingredients. Stir with a wooden spoon until just combined, ensuring no dry flour bits remain, but the dough is still shaggy. Gently knead and press the dough a few times within the bowl until it just holds together.
Turn the dough out onto the prepared baking sheet. Pat it into a round loaf, approximately 20cm (8 inches) in diameter. Using a sharp knife, deeply score the top of the loaf into 8 wedges, being careful not to cut all the way through. Brush the entire loaf with the remaining buttermilk and sprinkle generously with the remaining 20g granulated sugar.
Bake for 25 to 35 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. Let it cool slightly on the baking sheet before cutting or breaking into wedges. Serve warm with butter and/or clotted cream.
Chef's Notes
- Ensure the butter is very cold to create flaky layers.
- Don't overmix the dough. It should be just combined.
- Bake until golden brown and a toothpick inserted in the center comes out clean.
Storage
Refrigerator: 3 days — Store in an airtight container at room temperature for up to 3 days.
Freezer: 2 months — Wrap the cooled loaf tightly in plastic wrap and then foil, or place in a freezer bag. Thaw overnight at room temperature.
Reheating: Reheat slices in a preheated oven at 175°C (350°F) for 5-10 minutes, or in a microwave for short bursts until warmed through.
