Tag: Scones

Broad bean and crescenza scones – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Focaccine fave e crescenza


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Sugar-free wholemeal scones with orange marmalade – Italian cuisine reinvented by Gordon Ramsay

Sugar-free wholemeal scones with orange marmalade



How many times have you found yourself in front of the window of a pastry shop, your mouth watering, wanting something sweet but refusing the invitation for fear of others? sugars and fats? Well, this recipe was created precisely to satisfy that desire without compromising your health. With the rustic aroma of wholemeal flour and the enveloping scent of fresh oranges, these scones they represent the right balance between gluttony and well-being. Be ready to rediscover the pleasure of a genuine dessert, which will conquer your palate without weighing you down. We accompany you on this culinary journey, where British tradition meets the Mediterranean flavor of orangesin a tasty and healthy embrace.



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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