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When the weekend arrives, why not treat yourself to a touch of luxury and take the time to prepare a delicious breakfast or afternoon snack? These scrumptious scones with blueberries, poppy seeds and Snøfrisk® are perfect for a lazy Sunday morning. Recipe by Linnéa Seidel from linneasskafferi.se.
Mix all the dry ingredients together in a bowl. Whisk the egg, Snøfrisk® and milk together with a fork. Add this mixture to the dry ingredients and mix quickly to form a smooth dough. Cut the cold butter into cubes (or slice it). Mix it quickly into the dough, without overworking it.
Turn the dough out onto a baking tray lined with greaseproof paper and shape into a round. Sprinkle with poppy seeds and sugar. Press in the blueberries. Cut into segments. Separate the segments slightly to ensure your scones are crisp on the outside. They will also bake quicker.
Bake at 225 °C for around 20-25 minutes or until your scones are nicely coloured and fully cooked.
NB! Cooking time will vary depending on the thickness of your scones. If you roll out your dough thinner, for example, the scones will need less time in the oven.
Serve with cream cheese and a tasty preserve!
Linnéa’s tips for making perfect scones
There are a few things to bear in mind to perfect your scones:
- Don’t overwork the dough. Ideally use a mixer or dough hooks.
- Use cold butter, sliced or cut into very small cubes. They mix into the flour quicker, so you don’t have to work the dough for as long.
- Add the butter last of all.
- Try adding cream cheese to your scone mixture. Snøfrisk® Natural gives a delightfully fresh flavour that I really love!
- Want berries in your scones? Shape your dough as desired and then press in the berries. Otherwise there is a risk that the berries will release a lot of juice and colour your scones. Blueberries, for example, will result in very grey scones if they are mixed into the dough.
- Sprinkle a little sugar on top. This produces a crunchy finish and contrasts with the savoury tang of the cream cheese.
- You can make scones any shape you want. In this recipe Linnéa shaped the dough into a round and then cut it into 6 segments. However, you can also roll the dough out gently and cut shapes using cookie cutters, for instance. Your imagination is the only limit here.