Poppy seeds scones with blueberries Recipe
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Ingredients
35 g poppy seeds 20 g of milk, 10 g sugar 10 g butter 250 g flour 1 teaspoon baking powder 60 g butter at room temperature 30 g sugar 1 yolk 100 ml milk 1 pinch of saltfor chocolate & blueberry cup: 200 g blueberries icing sugar 1 white chocolate yogurt
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How to make Poppy seeds scones with blueberries
Grind the poppy seeds..Add 20 g of milk, 10 g sugar, 10 g of melted butter and mix everything. Pour the mixture into a saucepan and boil for few seconds then shut off and leave to cool. Sift flour with baking powder, add butter and the cream with poppy seeds, 30 g sugar, yolk, 100 ml of milk a pinch of salt and mix well. Roll out the dough on floured pastry board with a thickness of 1.5 cm and the cut discs about 6 cm.Glaze the disks with beaten egg yolk with a little 'milk and place well apart on a plate coated baking paper. Bake scones in preheated oven at 200 degrees for 15-18 minutes.
Blend half of the blueberries with icing sugar.Pour in a glass and alternate blueberries with white chocolate yogurt decorated with whole blueberries.
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