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 / 4 fl oz 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 / 356 Fahrenheit.
  • 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 / 1.5 oz).
  • Serve warm with salted butter or Seville orange marmalade and the espressos.

Accessories for this recipe

Glass Espresso & Lungo

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Characteristic

Difficult
Difficulty
Difficult
Preparation
PT20M20 min. + 20 min
Material
4 Espresso Cups (4 x 80 ml/3 oz)
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 / 1.5 oz)

For the recipe

  • 100 ml / 3.5 oz of whipping cream
  • 10 g / 0.5 oz of icing sugar
  • 1 teaspoon of unsweetened cocoa powder
  • 500 g /18 oz of plain flour
  • 60 g / 2 oz of whole meal flour
  • 3 teaspoons of baking powder
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 2 eggs
  • 110 g / 4 oz of melted butter
  • 100 g /4 oz of raisins
  • 1 large orange
  • 250 ml / 8.5 oz of milk
  • 1 tablespoon of granulated sugar
  • Sakted butter of Seville or orange marmelade
<em>Arpeggio</em>
Arpeggio
Intensity : 9
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