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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 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
Accessories for this recipe
Glass Espresso & Lungo
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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)
1 Bowl
1 Oven
1 Food processor
1 Saucepan
1 Pastry cutter
1 Rolling pin
Greaseproof paper
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 / 1.5 oz)
For the recipe
- 100 mlof 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
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