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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.
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Characteristic
Difficulty
Difficult
Difficult
Preparation
20 min. + 20 min
20 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
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
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