It is not the first time that I share with you a recipe for scones and this bread roll of Scottish origin has won me over. I love to accompany coffee after a good meal as if it were dessert. And this recipe from scones with blueberries and streusel That I propose today is even more special than the previous ones.
What is more special for? Because to the scones themselves we have incorporated a streusel, a butter, flour and sugar coating traditional in Germany applied to muffins, breads and cakes. With this combination, who is not going to want to try them?
The good thing about these muffins, cupcakes, pasta or whatever you want to call them is that making them is super easy. They do not need, in addition, kneading or rests, or ... Just mix all the ingredients and roughly shape them. Do you dare to try them?
The recipe
- 270 g. Of flour
- 115 g. of sugar
- 3 teaspoons of baking powder
- ½ teaspoon salt
- 70 g. cold butter in cubes
- 100 g. yogurt
- 6 tablespoons of whipping cream
- 2 teaspoons of vanilla extract
- 200 g. blueberry
- 40 g. Of flour
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- A pinch of salt
- 25 g. cold butter in cubes
- We start by preparing the scones. For it we mix the dry ingredients in a bowl: flour, sugar, yeast and salt.
- Then we incorporate the butter and mix by pinching with your fingers until we achieve a texture similar to that of a coarse sand.
- We add the yogurt, cream and vanilla and mix well with a fork. adding two more tablespoons of cream if the dough is too dry. The result should be a moist and somewhat sticky dough, but with which you can form a ball.
- At that point, add the blueberries and we make a ball with the dough.
- Next, we place the ball of dough on greaseproof paper and we flatten it to get a large circle of dough of about 20-25 cm diameter and uniform thickness.
- We take to the fridge the time necessary to prepare the strausel and heat the oven to 200ºC.
- To prepare the strausel We mix all the ingredients except the butter in a bowl and then we add this and mix as we have done before, pinching the dough until we achieve a texture of coarse crumbs.
- Then we take the dough out of the fridge, We paint it with cream or milk and distribute the streusel over it.
- With a sharp knife we cut the circle into 8 wedges and we take to the oven 30 minutes or until punctured and it comes out clean.
- After we remove from the oven, we place the scones with blueberries on a rack and we let them cool completely before eating.