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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 yeast for sweets

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]