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Home / Recipe / Coffee with whipped cream & raisin scones

Coffee with whipped cream & raisin scones

Coffee with whipped cream & raisin scones

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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.

Tags : orange / Party / raisins

Accessories for this recipe

Glass Espresso & Lungo

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Characteristic

Difficult

Difficulty
Difficult

Preparation
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

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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