Recipe Scones al bagòss with salty zabaglione – Italian Cuisine


  • 300 g flour
  • 90 g sparkling water
  • 80 g grated bagòss
  • 70 g soft butter
  • 12 g baking powder for cakes
  • 4 yolks
  • 2-3 sage leaves
  • 2 eggs
  • salt

FOR THE SCONES
Jumbled up flour, baking powder, bagòss and chopped sage (remove the central rib of the leaves, if too large). Then mix with 1 egg and 60 g of butter, then gradually add the sparkling water.
Collect the dough into a ball, cover it and let it rest in the fridge for 10 minutes; then flatten it a little and, using a knife, cut it into irregular blocks of 25-30 g each; brush them with the other egg, beaten, and bake at 180 ° C for 12-13 minutes.

FOR THE SALTED ZABAGON
Jumbled up 4 egg yolks in a semi-spherical bowl with two pinches of salt, take them to a hot bain-marie, but not to the boil, and continue to mix with a whisk until the yolk becomes a little lighter; when it just begins to stick, remove it from the heat and continue stirring until it "pulls"; then add 10 g of soft butter and stir until it drips "like a ribbon".
Serve lukewarm scones with freshly made eggnog.

Recipe: Ilaria Cestelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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