0 / € 0,00



Scotland meets Central America for the best coffee break 

Give yourself a moment of sweetness with this coffee-flavoured recipe - the famous Anglo-Saxon scones. Perfect to welcome with energy the arrival of the new season.

For 8/9 biscuits:

125 g wholemeal flour
100 g flour type 0
100 ml milk
50 ml coffee Goppion Nativo
50 g nuts
40 g soft butter
40 g cane sugar
12 g baking powder 
1 egg yolk (to brush)

Sift the flour and baking powder, add the other ingredients (except the egg) and mix very well.You will have a damp and sticky dough. Flour the work space abundantly. Pour the mixture and level; however, keep it quite thick (around 2-3 cm). Cut the scones with a round stencil, helping with the flour. Transfer them onto a baking tray covered with baking paper and brush them with egg yolk. Bake in a preheated static oven at 180° until golden (12-15 minutes, depending on the oven).


[Coffee recommended for this recipe: Nativo]