Last weekend, during brunch at The Breslin, one the best things I ate was a moist, delicate scone, perfectly studded with just the right amount of juicy strawberries.
I spent an unhealthy amount of time thinking about that scone last week, so when I picked up a pint of strawberries at the greenmarket, I had to resist snacking on them on their own—these berries were bought with a mission.
The Breslin scones were almost un-sconelike in a few ways. Primarily, they were incredibly moist on the inside—almost a little gooey and soft, in a good way, but also not dense or heavy at all. To recreate that, I forewent the buttermilk and heavy cream sometimes found in scones, and used nearly a cup of whole milk with the addition of a bit of melted butter.
The recipe takes no time to put together and you can make as few as four giant scones or up to 12 smaller scones.
1 c. strawberries, sliced
4 tbsp. sugar
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
6 tbsp. butter, cubed and slightly softened, plus 3 tbsp. melted butter
3/4 c. whole milk
1. Preheat oven to 400 degrees. Lightly grease a baking sheet. Sprinkle the strawberries with 1 1/2 tsp. of sugar and set aside.
2. Mix 3 tbsp. sugar with flour, baking powder and salt. Add the cubed butter, using your hands to blend until all of the butter is mixed in with just a few clumps. Stir in fruit.
3. Add the melted butter to the whole milk, stirring to incorporate. Then add to the flour mixture all at once. Use a spatula to stir the dough until it holds together, adding more flour by the tablespoon if the dough seems too wet. It should be a little shaggy.
4. Turn onto a floured surface and knead a few times. If it’s too sticky, sprinkle with some flour. Be careful not to break up the berries too much.
5. Pat the dough into a circle 3/4″ thick. Cut circle into however many scones you want—I made 10, but you could easily make more or less.
6. Bake 12 minutes. Then, sprinkle with remaining sugar and bake for two minutes longer, or until tops are beginning to brown. This happened quickly in my oven, so keep an eye out!
The result was a soft, tender-crumbed scone that was delicious when eaten piping hot, fresh out of the oven, just like the pastry I was served at The Breslin. The strawberries bake into jammy little chunks with just the right amount of sweetness. Add a pat of butter or clotted cream if you have it for an even richer treat.
Better yet, because these scones are so moist, they will keep well for a few days—I even ate one for breakfast this morning.