Estes scones de sementes de papoila e mirtilos são uma reinterpretação criativa do clássico britânico. A massa, enriquecida com uma pasta de sementes de papoila, resulta nuns scones húmidos e com um sabor único a frutos secos. Acompanhados por um copo de mirtilos frescos e iogurte de chocolate branco, são a proposta ideal para um lanche diferente e sofisticado.

Ingredientes

  • 35 g sementes de papoula
  • 20 g de leite
  • 10 g de açúcar
  • 10 g de manteiga
  • 250 g de farinha
  • 1 colher de chá de fermento em pó
  • 60 g de manteiga à temperatura ambiente
  • 30 g de açúcar
  • 1 gema
  • 100 ml de leite
  • 1 pitada de sal
  • para copo de chocolate e mirtilo:
  • 200 g de mirtilos
  • açúcar em pó
  • 1 iogurte de chocolate branco

Preparação

  1. Moer as sementes de papoula ..
  2. Adicione 20 g de leite, 10 g de açúcar, 10 g de manteiga derretida e misture tudo.
  3. Despeje a mistura em uma panela e deixe ferver por alguns segundos, em seguida, desligue e deixe esfriar.
  4. Peneire a farinha com o fermento, junte a manteiga e o creme com as sementes de papoula, 30 g de açúcar, gema, 100 ml de leite, uma pitada de sal e misture bem.
  5. Abra a massa sobre uma placa de massa enfarinhada com uma espessura de 1,5 cm e os discos de corte com cerca de 6 cm.
  6. Esmalte os discos com gema de ovo batido com um pouco de leite e coloque bem à parte sobre um papel manteiga revestido.
  7. Asse scones no forno pré-aquecido a 200 graus por 15-18 minutos.
  8. Misture metade dos mirtilos com açúcar de confeiteiro.Despeje em um copo e mirtilos alternativos com iogurte de chocolate branco decorado com mirtilos inteiros.

Ready to bake a batch of scones with a delightful twist? Here’s the recipe in English.

Poppy Seed and Blueberry Scones

Scones are a quintessentially British treat, but this recipe gives them a delightful Eastern European-inspired twist with the addition of a sweet poppy seed paste. This technique, common in pastries like the Polish makowiec, involves cooking ground poppy seeds with milk and sugar to create a rich, nutty filling that is worked directly into the scone dough. It results in a beautifully speckled scone with a unique flavour and a wonderfully moist texture.

This recipe smartly pairs the scones not with the traditional jam and cream, but with a simple, elegant dessert pot of fresh blueberries and white chocolate yogurt. This creates a complete and sophisticated afternoon tea experience, where the tartness of the fresh berries and the sweetness of the yogurt perfectly complement the earthy, nutty flavour of the scones.

For the best results, work the butter into the flour quickly and handle the dough as little as possible to ensure a light and tender scone. When cutting out the scones, press the cutter straight down without twisting, as twisting can seal the edges and prevent them from rising evenly.

Ingredients (Makes approx. 8-10)

  • 35g poppy seeds
  • 20g milk
  • 10g caster sugar
  • 10g butter
  • 250g plain flour
  • 1 tsp baking powder
  • 60g butter, at room temperature
  • 30g caster sugar
  • 1 egg yolk
  • 100ml milk
  • 1 pinch of salt
  • For the blueberry and white chocolate pot:
  • 200g fresh blueberries
  • Icing sugar
  • 1 white chocolate yogurt

Method

  1. First, make the poppy seed paste. Grind the poppy seeds finely in a coffee or spice grinder.
  2. Add the ground poppy seeds, 20g of milk, 10g of sugar, and 10g of melted butter to a small saucepan and mix everything together.
  3. Bring the mixture to a boil for a few seconds, then remove from the heat and set aside to cool completely.
  4. Sift the flour and baking powder into a large bowl. Add the 60g of room-temperature butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cooled poppy seed paste, the 30g of sugar, the egg yolk, the 100ml of milk, and the pinch of salt. Mix well to form a soft dough.
  5. On a lightly floured surface, gently roll out the dough to a thickness of about 1.5cm. Use a 6cm round cutter to stamp out the scones.
  6. Brush the tops of the scones with a little egg yolk beaten with milk (an egg wash). Place them well apart on a baking tray lined with baking paper.
  7. Bake the scones in a preheated oven at 200°C (180°C Fan / Gas Mark 6) for 15–18 minutes, or until risen and golden brown.
  8. While the scones are baking or cooling, prepare the accompaniment. Gently crush half of the blueberries with a little icing sugar to your taste. Layer the crushed berries and the white chocolate yogurt in a glass, then top with the remaining whole blueberries to serve alongside the scones.