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Makes 27 scones
Recipe Step by Step
01
SCONES
150g Butter
80g (+6g)ARIAGA 66%
100g Caster sugar
50g Whole eggs
25g Milk
25g Fresh cream 35%
60g Moist raisins
12g Baking powder
220g Flour for pastry
50g Dark Crunchy Pearl
50g Egg yolk
Use soft butter and melt the chocolate and mix both together in order to make a soft chocolate butter. Add the sugar, the baking powder and the flour. Add the milk, the cream, the eggs, the dark chocolate pearls and the golden raisins, do not mix too much. Spread the dough to a 18mm thickness using a dough breaker, cut rounds of 5 cm. Egg wash the scones with 50g of egg yolk melted with 6g of ARIAGA 66%. Cook for 20 minutes at 160°C.
02
ALMOND PRALINE AND CONFIT LEMON SCONES
120g Butter
80gAlmond Praliné 60%
100g Caster sugar
50g Whole eggs
25g Milk
25g Fresh cream 35%
60g Confit lemons
12g Baking powder
240g Flour for pastry
100g Egg yolks
Mix the butter, the sugar, the flour, the baking powder and the praliné together. Add the milk, the cream, the eggs and the confits lemons. Do not mix too much. Spread the dough at 18mm, cut rounds of 5cm. Egg wash with 100g of egg yolks. Bake at 160C for 20 minutes.