Coffee with Whipped Cream & Raisin Scones Coffee with Whipped Cream & Raisin Scones A refined and elegant afternoon coffee classic topped with whipped cream served with hot buttery raisin scones. 3.8

Coffee with Whipped Cream & Raisin Scones

A refined and elegant afternoon coffee classic topped with whipped cream served with hot buttery raisin scones.

Preparation (4 persons)

  • Grate the orange zest
  • Boil the raisins in a saucepan with the juice of the orange and 100 ml  of water for 5 min
  • Mix all of the ingredients (except 1 egg) with the raisins in a food processor to produce a ball of dough
  • Pre-heat the oven to 180 °C 
  • Roll out the dough to a thickness of 3 cm and cut out scones using a pastry cutter
  • Place them on a baking tray lined with greaseproof paper
  • Beat the remaining egg and brush over the scones
  • Sprinkle them with granulated sugar
  • Cook for 20 min
  • Prepare the 4 Arpeggio Grand Crus in espressos (4x 40 ml)
  • Serve warm with salted butter or orange marmalade and the espressos.

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Machines for this recipe

DeLonghi CitiZ EN165 Limousine Black
DeLonghi CitiZ&milk EN265 Limousine Black
DeLonghi Pixie Carmine
DeLonghi Pixie EN125 Electric Aluminium
Nespresso Pixie C60 Electric Titan
Lattissima+ Ice Silver (EN520S)
Lattissima+ Silky White (EN520W)
Delonghi U - Black
DeLonghi CitiZ EN165 60's White
Nespresso CitiZ C110 Fire Engine Red
DeLonghi CitiZ&milk EN266 Creamy White
Nespresso CitiZ&milk C120 Fire Engine Red

Accessories for this recipe

Glass Espresso & Lungo

Characteristic

Difficult
Difficulty
Difficult
Preparation
PT20M20 min. + 20 min
Material
4 Espresso Cups (4 x 80 ml)
1 Bowl
1 Oven
1 Food processor
1 Saucepan
1 Pastry cutter
1 Rolling pin
Greaseproof paper

Ingredients

For the coffee

  • 4 capsules of Arpeggio Grand Cru (4 x 40 ml)

For the recipe

  • 100 ml of whipping cream
  • 10 g of icing sugar
  • 1 teaspoon of unsweetened cocoa powder
  • 500 g of plain flour
  • 60 g of whole meal flour
  • 3 teaspoons of baking powder
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 2 eggs
  • 110 g of melted butter
  • 100 g of raisins
  • 1 large orange
  • 250 ml of milk
  • 1 tablespoon of granulated sugar
  • Salted butter or orange marmalade
<em>Arpeggio</em>
Arpeggio
Intensity : 9