Tag: Scones

Recipe Scones al bagòss with salty zabaglione – Italian Cuisine

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Ingrediants

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

Duration: 1 h

Level: Medium

Doses: 4 people

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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Scones recipe by Miss Marple – Italian Cuisine

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"" Oh yes, they served really rich tea. There were scones with honey, chocolate pastries, rolled sweets and a lot of other things. " Inspector Neele looked at her in a somewhat disturbing way, then added: "The cyanide was inside the teapot, Miss Marple" ". (Taken from A Pocket Full of Rye by Agatha Christie)

Ingredients

400 g flour
180 g milk
100 g cold butter
80 g sugar
20 g baking powder
2 eggs
1 yolk
sliced almonds
raisin
salt

Duration: 1 h 20 min

Level: Easy

Dose: 12 pieces

To prepare scones, rehydrate 2 tablespoons of raisins in water for 20 minutes, drain and dry with kitchen paper.
Knead flour with sugar, baking powder, a pinch of salt and cold butter in chunks; then add the milk, 1 egg, the yolk and the raisins, without working for a long time.
Roll out the dough on a floured surface 3 cm thick. Cut it into 12 discs, place them on a baking sheet lined with parchment paper, brush them with beaten egg, sprinkle them with sliced almonds and bake them at 180 ° C for 20-25 minutes. Remove from the oven and let them cool.
serve scones to taste with whipped cream, butter and jam.

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Scones recipe with coconut cream and strawberries – Italian Cuisine

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Ingredients FOR THE SCONES

450 g 00 flour
140 g whole milk
120 g butter
100 g eggs (2 small)
30 g brown sugar
16 g baking powder
salt

Ingredients FOR THE COCONUT CREAM

200 g coconut milk
200 g fresh cream
70 g caster sugar
35 g corn starch
20 g grated coconut

Duration: 1 h

Level: Middle

Dose: 12 pieces

FOR THE SCONES
Jumbled up the flour with the yeast and a pinch of salt, then dip it in the very cold butter to obtain a sandy mixture (you can also prepare it in the blender).
Add the cold eggs, the brown sugar and finally the milk by pouring it in a thread and continuing to knead or whisk until everything is well mixed.
Knead the mixture for 1 minute on the floured surface giving it a rectangular, tile shape; wrap it in plastic wrap and leave it to rest in the fridge for 1 hour.
Roll out then the dough 3 cm thick and, with a 6 cm diameter pasta cutter ring, cut 12 discs. Place them in a baking tray lined with parchment paper and bake them in the static oven at 175 ° C for about 15 minutes or until they are lightly browned.

FOR THE COCONUT CREAM
Heat coconut milk with grated coconut.
Jumbled up sugar and cornstarch and dilute them with cream; stirring constantly add the hot coconut milk and bring back to the heat until the cream thickens. At the first boil, transfer it to a bowl, cover it with plastic wrap and let it cool, stirring often. (Prepare the cream while the dough is resting).
Open in half the scones, lukewarm, and stuff them with the coconut cream, topping with wild strawberries and garnished with strawberries and a sprinkling of grated coconut.

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