Blueberry Poppy Seed Scones
Blueberry poppy seed scones are a special variation of the traditional Hungarian pogácsa, where the nutty flavor of poppy seeds and the natural sweetness of dried blueberries create a perfect balance. In Hungary, pogácsa is one of the most popular savory pastries, enjoyed as a welcoming treat or at family gatherings. This new version adds an exciting twist to the traditional recipe, perfectly suited for a cup of tea or a glass of wine. For an even more special flavor, try enriching it with a little lemon zest or honey!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, stir in the sugar, then crumble in the yeast. Let it stand for 10 minutes until foamy.
2
Soak the dried blueberries in lukewarm water for 10 minutes to soften.
3
In a large bowl, sift in the flour, add the salt and poppy seeds, then rub in the cold butter until the mixture resembles coarse crumbs.
4
Pour in the foamy yeast mixture, sour cream, and the whole egg. Knead the dough until it becomes elastic.
5
Stir the drained dried blueberries into the dough, then cover and let rise in a warm place for about 1 hour.
6
On a floured surface, roll out the dough to about 2 cm thickness, then fold it over itself to create layers.
7
Roll out again to 2 cm thickness, then use a scone cutter to cut out the scones. Place them on a baking sheet lined with parchment paper.
8
Brush the tops with beaten egg, then sprinkle with poppy seeds. Bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
9
Let the scones cool on a wire rack, then serve fresh or store in an airtight container.
