Melissa Clark is in the studio kitchen showing us how to make her Strawberry Scone Loaf. It’s not quite a scone, not quite an Irish soda bread, but a sort of hybrid of the two that creates something entirely different. When you bake this recipe as a loaf instead of individual scones, the inside stays soft while the edges bake up craggy and brown. Get the recipe: https://nyti.ms/3LWCWOs

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).