On this page, you can find out who is hosting the event. And if you are interested in hosting a gallery, contact Cinzia at casacortella AT tin DOT it.
I do
hope I have not left anybody out of the roundup. If you find that,
notwithstanding my best intentions, I actually have omitted a photo , please send me a note.
I have sometimes thought about the menu of my own small café. I don't believe it will ever exist outside my imagination, but I enjoy adding to the list something that I think would go well there, like these scones — or the ones with red beet, apple and pistachios I made recently.
I love scones, I always have, from the day, many years ago, when I tasted my first one during my first visit to the UK. They are flavorful and not sweet,
nourishing and versatile. They prefer to charm you with their flavor and texture rather than polished looks. I could bake a batch every day. When I do bake a batch,
I feel like the day starts on the right note.
The theme of opening a café is present in the book we are currently reading in our Cook the Cooks Club: The Color of Tea by Hannah Tunnicliffe. I wish I could find an elegant way to say this, but I didn't like the novel — and I don't like macarons, which feature prominently in it. The scones were inspired by the novel in the sense that they were a reaction to it. They are unadorned, crisp outside and tender inside, a bit rustic, a bit surprising with their nuanced flavor of carrot punctuated by the small pieces of candied ginger, simply irresistible. Scone are traditionally served with tea and without roses, but I was too excited about cutting the first pink rose of the season from my bush not to share it here.
Today's scones start with two pounds of freshly harvested small carrots, which I prepared using this simple yet lovely recipe by Lynda of TasteFood with a couple of minor adjustments (see below). The result was very much appreciated at the table. As I was putting away the leftovers, I thought about using some to make scones.
The morning after, I had to solve the problem of turning the roasted carrots into a form suitable for scone-making. After some deliberation, I decided to chop them and add them to the food processor after the butter had been cut into the flour. It worked and the scones were a success, so the following week, when I found more carrots in my CSA share, I was ready to repeat the sequence of roasting followed by scone making. As an aside, this time I had a smaller amount of carrots, so I added to the pan a mix of baby turnips (rape novelle) and radishes (ravanelli), a great duo of root vegetables (I will soon share a recipe featuring them).
Ingredients (see my earlier post for additional information on the original recipe and the ingredients; overall, I halved the quantities):
3 ounces (85 g) leftover roasted carrots, chopped
3 1/2 tablespoons (1.75 oz.) unsalted browned butter (or 4 tablespoon unsalted butter and no ricotta)
2
tablespoons buckwheat flour + 1 tablespoon cornmeal + 1 tablespoon teff flour + enough
all-purpose flour to make 1 cup OR 1 cup (130 g) all-purpose flour
1/2 cup (65 g) whole-wheat pastry flour
1/4 cup finely chopped uncrystallized candied ginger (zenzero candito)
1/2 tablespoon baking powder
1/4 teaspoon baking soda
3/8 teaspoon sea salt
1 teaspoon ultra-fine or granulated sugar
1/2 tablespoon ricotta or plain kefir cheese or cream cheese
1/2 cup
(120 ml) homemade kefir; original recipe alternatives: buttermilk (latticello),
plain yogurt or sour cream (low-fat or non-fat is fine)
How to roast the carrots The evening before I baked the scones, I prepared the carrots using this recipe with the following minor adjustments:
I used thyme leaves rather than whole sprigs
I used only 1 tablespoon of balsamic vinegar
I did not add the sugar in the last step
Since my carrots were more like toddlers than babies, I cut the
bigger ones lengthwise and/or crosswise, and it took me some 25 minutes
to get them to the tenderness I desired.
You can, of course, choose your favorite method for oven-roasting carrots.
The morning after, weigh the amount of carrots needed for the scones (making sure to incude a nice amount of thyme leaves) and chop them. Set aside.
golden mix
How to make the scones Preheat
oven to 425 F. Line a baking sheet with a silicone baking mat or a piece
of parchment paper and sprinkle flour over the surface.
Take the
browned butter out of the fridge and let it soften slightly while you
prepare the other ingredients. Measure the flours and set aside a tablespoon or so to flour the pieces of candied ginger, so they stay separate when you add them to the dough at the end. Put the rest of the flours, baking powder, baking soda, salt and sugar into the food processor
fitted with steel blade. Cut butter into pieces and add to the food
processor. Pulse a few times for several seconds until the flour mix
resembles coarse meal.
Add the chopped carrots to the food processor and continue pulsing until you see that the carrots have been finely chopped into the flour mix, which will turn into a delicate golden color (see photo above).
Pour dry
ingredients into a bowl. Add the floured candied ginger and stir to distribute. In a small bowl, whisk
together ricotta and kefir, then add them to the drier mix. Stir with a
spatula until
ingredients are
just combined.
Turn dough onto the lined baking sheet and, with your hands, shape into a 1/2-inch thick
square. With a bench scrape, cut into four lengthwise and then
crosswise to get 16 small squares. With the help of the bench scrape,
separate the pieces, so that they are at least one inch apart. If the
corner pieces are much smaller than the rest, join them, so you'll end
up with 14-15 scones of comparable size.
Bake for
16 minutes, then check the bottom of one scone: if it is golden brown,
they are ready, otherwise, bake for another two minutes and check again. In my experience, these scones take a bit longer to bake than other types of scones I made with the same base recipe, so besides checking the bottom, I also tap on the top to make sure it is crisp, before deciding that the scones are ready and I let them sit for a minute on the baking sheet before moving them onto a rack to cool. Serve warm or at room
temperature (temperatura ambiente).
These scones are perfect for breakfast and I like to serve them for
dinner as well, as a bread substitute, with creamy homemade kefir cheese or a spread, like my roasted red pepper and almond dip. As I said above: they are simply irresistible.
Once
cooled completely, the scones can be frozen. When I want to serve them, I
put them straight in a 350 F oven for 8-10 minutes.
This is my contribution to the current edition of Cook the Books, hosted by Deb of Kahakai Kitchen. You can find the guidelines for participating in the event here, and here is the announcement.
[Depending on your set-up, the audio
file will be played within the browser or by your mp3 player
application. Please, contact me if you encounter any problems.]
I am determined: One day, I will invent a new pasta shape. As an intermediate step, I have created an innovative variation of an existing pasta shape called fainelle. I decided to give my pasta a different name, because it is made quite differently from the inspiring one (see details below).1
According to my source, the "Encyclopedia of Pasta" by Oretta Zanini De Vita, fainelle are typical of Foggia (Puglia). The word fainella in dialect refers to the fruit of the carrob tree (in Italian, carruba), to which the pasta shape resembles. I was not able to find a reference to it outside of the page in Zanini De Vita's book, so the idea I have is based on the drawing and the text on that page.
Fainelle belong to the strascinati family of pasta shapes and are made with a sferre: "A typical knife of Puglia used to make many types of pasta. It has no handle, so it can also be used horizontally to make long strascinati." To approximate the shape, I decided to roll the dough with one of the pieces of dowel I had purchased during my experiments to make garganelli. I realized that using a mini rolling pin meant my pasta would not be a type of strascinato. (A sferre is now officially on my wish list.)
The result reminded me of a patch made of cloth, in Italian pezza. I made a couple of pezze and then the presence on my working surface of my gnocchi board gave me the idea of rolling the pieces of pasta dough on it to get a ridged surface and pezze rigate were born.
Then I thought about a variation: instead of placing the cylinder of dough parallel to the board grooves, I placed it a bit angled and as a result the ridges on the surface of the pezza came out oblique.
You can see my hands at work on both versions in this short video:
Based on Zanini De Vita's description of the flours used for this pasta
shape, I decided to make a blend of whole-wheat flour and semolina flour. I could
have used farina di grano arso, also mentioned in the book, but I wanted to vary.
first batch of pezze
I am reading a cookbook for
an upcoming review that is all about using flowers in the kitchen. I had
some calendulas (calendule) I had obtained to make one of the book's recipes and I added some of their petals (petali) to the pasta dough.
with calendula petals
Pezze rigate are probably
not the best choice to show off the use of flowers in the kitchen, but it was
an interesting experiment and I will certainly work more on the idea.
Ingredients for the pasta:
EITHER 25 g / 1 oz. stone-ground whole-wheat flour + 75 g / 2.5 oz. semolina flour of good quality
OR 100 g / 3.5 oz. semolina flour of good quality
50 g / 1.75 oz. warm water (I recommend weighing the water)
A pinch of salt
How to make the dough and shape pezze rigate Make
a
dough with the pasta ingredients and knead until nice and smooth.
Let the dough rest, well wrapped to avoid drying, for half an hour or so.
Shape the
dough into a thick roll, then cut it into 5-6 pieces and shape each one
into a roll about 3/8 inch (1 cm) in diameter. Cut each roll into approximately 1 1/2-inch (4 cm) long
pieces, then place each cylinder on the gnocchi board with the long sides either parallel to the board's grooves or slightly angled. Run the mini rolling pin — a piece of dowel of 3/8 inch (1 cm) or 1/2 inch (1.25 cm) in diameter — over the piece of dough 2-3 times to thin it and "stamp" it. The resulting pezza rigata will be about 2 inches long. Lay out to dry ridged side up on a surface lightly dusted with flour.
Repeat with the other pieces of dough. Lightly dust the gnocchi board as needed to prevent the dough from sticking too tightly when you roll it.
ready for the fork
Cook the pasta Bring a pot of salted water to a rolling boil, then toss the pezze rigate in it (what in Italian we call: buttare giù la pasta). The time needed to cook is a bit variable, depending on the size of pezze, how dry they are, etc. Taste and stop the cooking when the pasta is ready. Pour a glass of cold water in the pot, stir and drain the pezze.
Place in a
bowl,
distribute some sugo di pomodoro (tomato sauce), reheated if necessary, and toss. Finally, sprinkle some Parmigiano-Reggiano on top
and serve immediately.
Alternatively, while
the pasta is cooking, place a few tablespoons of the tomato sauce in a small skillet
and warm it up. Drain the pasta and drop it into the skillet with the sauce.
Stir well over medium-low heat for a minute. Sprinkle some of
the cheese and stir one last time. Plate and sprinkle a bit more cheese
on the top. Serve immediately.
The recipe makes two small portions (served as Italian first course).
I will add this recipe to my growing collection of pasta shapes. Please, do let me know if you try your hand at making any of them.
1 If you are aware of another pasta shape that is similar to (or the same as) what I made, please let me know.
This is my contribution to the current edition of Pasta Please, a new pasta-centric event created by Jacqueline of Tinned Tomatoes and hosted this month by Simona of briciole. The theme this month is: homemade pasta.
You have until May 28 to link to your contribution in this post.
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set-up, the audio file will be played within the browser or
by your mp3 player application. Please, contact me if
you encounter any problems.]
From my most recent visit to the Temescal Farmers' Market. If you are curious about the name Tomatero, you can read about it on this page. No tomatoes yet from Tomatero farm, but I bought strawberries. We ate some fresh and I roasted the rest to make frittata with roasted strawberries and strawberry lassi.
the image(s) (max 500 px wide, either orientation, max 150 kb file size)
You have
until Tuesday, May 21 at midnight Pacific time to do so. If you are
unfamiliar with the event or need a reminder of the rules, you will
find the details in this post (and in Italian here). Feel free to use the logo below.
If you have a photo, but no blog, send it to me and I will include it
in the roundup, which will be published on Wednesday, May 22.
Since
messages can get lost, please, contact me again if you don't get an
answer to your email or a comment on your blog within a couple of days
of emailing me.
As the
host of last week's edition of WHB, I am pleased to present an
interesting set of posts submitted by bloggers from various
countries. For each contribution, I will give you the official
information (author, blog name and post title) and a short quote
or brief description that summarizes it, a teaser that invites you
to follow the link to read the relevant post. Follow me: it will
be an interesting tour.
Janet of The Taste Space prepared a Mediterranean Beans atop Lemony Arugula "Contrasting the two components was good. Lots of greens. Lots of
beans… and surprisingly enough, leftovers were
good, too.
What is your comfort food? Surprised mine includes beans?"
Elizabeth of blog from OUR kitchen presents Aloo Anardana (Potatoes & Pomegranate Seeds) "I went upstairs, listening to the whir of the coffee grinder and then chop chop chop, sizzle sizzle sizzle and scrape scrape scrape of the metal spatula on the wok.
And, oh! The aromas that came out of the kitchen!"
Marija of Palachinka shares with us Roasted Cauliflower Salad "I am into cauliflower a lot. Cooked, fried, roasted… I can even eat it
raw. But the oven roasted cauliflower is the best... Also, when roasted, it goes
particularly well with cumin."
Cinzia of Cindystar prepared Lemon Mousse — "Citronfromage is a classic Danish dessert, that sort of smooth and (double) creamy custard. A delicate dessert, and easy to make, to be served after a light dinner or at long lazy hot summer day."
Haalo of Cook (almost) Anything at Least Once made Grappa-Poached Cherries "I've decided
to poach cherries so they last a little longer. I'm giving them a bit of a
kick by infusing them with Grappa - my choice is to use a Grappa di
Moscato as this has a lighter and sweeter taste and won't overpower the
cherries."
Simona of briciole (your host for this week) prepared Red Beet, Apple and Pistachio Scones "The recipe started with small red beets... It went on with an apple... En route, it picked up some fresh dill (aneto) and to complete the party, it invited pistachios to join: what a success!"
A heartfelt Thank you! to all who contributed to the event. Brii of briggishome
is currently accepting submissions for this week's edition of Weekend
Herb Blogging. You can always look ahead to who's hosting on this page. And if you are new to the event or need a reminder, the rules for participating are detailed on this page.
A final thank you to Haalo of Cook (almost) Anything at Least Once, who organizes the event started by Kalyn of Kalyn's Kitchen. It gives me special pleasure to be part of an established tradition that links so many food bloggers around the world.
Come
ospite dell'edizione di Weekend Herb Blogging della scorsa settimana,
ho l'onore di presentare dei bellissimi post. Per ognuno,
specifico i dati ufficiali (autore, nome del blog e titolo del
post) e poi aggiungo una citazione o breve descrizione che riassume
il post, un assaggino che vi invita a seguire il link per andare a
mangiare leggere il resto.
Lucia di Torta di rose ha preparato Fave al finocchio selvatico (Fave in porchetta) "È una ricetta tradizionale che si è sempre fatta in casa mia, fa parte
di quella cucina semplice e poco elaborata, come è per tradizione quella
delle Marche, la mia regione."
Carla Emilia di: Un'arbanella di basilico presenta Fagottini di lattuga e nasello in guazzetto "Un secondo
leggero e saporito, adatto a qualunque stagione dell'anno; se riuscite a
preparare dei fagottini piccoli, potete anche servirli come finger food
per un antipasto un po' particolare.
Cinzia di Cindystar ci offre Mousse al limone "Il/la Citronfromage o Mousse al limone è un classico nella
cucina danese e non manca mai nelle grandi occasioni. E' una mousse
leggera e delicata, soffice e molto pannosa."
Brii di Briggishome ha preparato la Focaccia al pesto di tarassaco Dopo foto che ci fanno respirare aria di montagna, Brii condivide la ricetta per una focaccia che usa il suo interessante pesto.
Simona di briciole presenta Scone con barbabietola rossa, mela e pistacchi — "La
ricetta comincia con un po' di piccole barbabietole rosse... Continua con una mela... Per strada, dà un
passaggio a dell'aneto fresco e per completare la festa invita dei
pistacchi tostati. Il risultato: un successo!"
Grazie di cuore a tutti coloro che hanno contribuito all'evento. Questa settimana l'ospite di WHB è Kris di Tutto a occhio. Se volete saperne di più sull'evento potere andare su questa pagina. Qui invece trovate chi ospita e le raccolte delle edizioni passate.
Un ringraziamento finale ad Haalo di Cook (almost) Anything at Least Once, che organizza la versione "madre" dell'evento creato da Kalyn di Kalyn's Kitchen e a Brii di briggishome
che organizza la versione italiana. È bello far parte di una
tradizione che unisce da tanto tempo food blogger in tutto il
mondo.
Another class at the Loka Yoga studio and another chance to take some photos of the plant containers hanging on one side of the building. After the cookie tin from Macau, a pasta tin from Italy — which gives me the chance to remind you that this month I am hosting Pasta Please.
the photo could be better, but the scones are perfect
The recipe started with yet another batch of small red beets freshly
harvested and promptly roasted. It went on with an apple too large to
eat all as my breakfast. En route, it picked up some fresh dill (aneto) and to complete the party, it invited pistachios to join: what a success!
I had a hard time setting up this shooting session, even within the realm of my minimalist style of food photography. I baked four batches of these scones and every time, my camera wanted to be outside, focusing on large landscapes rather than small edibles.
On the other hand, the scones have a kind of rough beauty that comes across in the photos and that I find quite attractive. I like that the color is not uniform, but somewhat marbled. Above all, I like how the scones taste.
I keep using the same scone recipe, making small adjustments to accommodate each variation I come up with.
Ingredients (see my previous post for additional information on the original recipe and the ingredients; overall, I halved the quantities of the original recipe):
3 1/2 tablespoons (1.75 oz.) unsalted browned butter (or 4 tablespoon unsalted butter and no ricotta)
2
tablespoons buckwheat flour + 2 tablespoons cornmeal + enough
all-purpose flour to make 1 cup OR 1 cup (130 g) all-purpose flour
1/2 cup (65 g) whole-wheat pastry flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
3/8 teaspoon sea salt
1 teaspoon ultra-fine or granulated sugar
1/4 cup grated roasted red beet (use the medium side of your grater)
1/4 cup grated apple (use the extra-coarse side of your grater)
1 teaspoon finely chopped fresh dill (aneto)
1/2 tablespoon ricotta or cream cheese or plain kefir cheese
1/2 cup
(120 ml) homemade kefir; original recipe alternatives: buttermilk (latticello),
plain yogurt or sour cream (low-fat or non-fat is fine)
1/4 cup (1 oz.) roasted and lightly salted pistachios, chopped
How to roast beets Preheat the oven to 375 F. Rinse and scrub well beets, then wrap each in foil, place on a baking sheet, and bake until easily pierced with a knife. Alternatively, place clean beets in a baking pan or dish, add 1/4 inch of water to the pan and cover tightly with foil or dish's lid, then proceed as with the other method. Let beets cool
until easy to handle, then slip off the skin.
Note: If you are like me and prefer to
buy bunches of beets with their greens still attached, cut the greens
an inch above the beet, then proceed with the preparation. I usually
bake a number of beets at a time, for efficiency's sake. There are many ways
you can use them, for example, this soup or this spread. I also set aside the greens to make a frittata or to add to kale in this dish. And I prepare the stalks in this way.
How to make the scones The procedure I follow is also a bit different from the original recipe.
Preheat
oven to 425 F. Line a baking sheet with a silicone baking mat or a piece
of parchment paper and sprinkle flour over the surface.
Take the
browned butter out of the fridge and let it soften slightly while you
prepare the other ingredients. Grate red beet and apple.
Measure ingredients number 2 through 8 and put into the food processor
fitted with steel blade. Cut butter into pieces and add to the food
processor. Pulse a few times for several seconds until the flour mix
resembles coarse meal. Due to the red beet, it will be pink.
Pour dry
ingredients into a bowl, add apple and dill. In a small bowl, whisk together ricotta and kefir, then add them to the drier mix. Stir with a spatula a couple of times, then add the pistachios. Stir briefly until ingredients are
just combined.
Turn dough onto the lined sheet and shape into a 1/2-inch thick
square. With a bench scrape, cut into four lengthwise and then
crosswise to get 16 small squares. With the help of the bench scrape,
separate the pieces, so that they are at least one inch apart. If the
corner pieces are much smaller than the rest, join them, so you'll end
up with 14-15 scones of comparable size.
Bake for
15 minutes, then check the bottom of one scone: if it is golden brown,
they are ready, otherwise, bake for another two minutes and check again.
When ready, move them onto a rack and serve warm or at room
temperature.
marbled, fragrant, excellent scones
These scones are perfect for breakfast and I like to serve them for
dinner as well, as a bread substitute, with creamy homemade kefir cheese or a spread.
Once
cooled completely, the scones can be frozen. When I want to serve them, I
put them straight in a 350 F oven for 8-10 minutes.
[Depending
on your set-up, the audio file will be played within the browser
or by your mp3 player application. Please, contact me if you
encounter any problems.]
la foto non è gran che, ma gli scone sono perfetti
La ricetta comincia con un po' di piccole barbabietole rosse appena raccolte che ho subito cotto al forno. Continua con una mela un po' troppo grossa per essere mangiata tutta per colazione. Per strada, dà un passaggio a dell'aneto fresco e per completare la festa invita dei pistacchi tostati. Il risultato: un successo!
Ho avuto un po' di difficoltà a fare foto, anche nel mio stile minimalista. Ho preparato gli scone quattro volte e ogni volta la mia macchina fotografica voleva essere all'aperto e puntare a vasti paesaggi piuttosto che a piccoli oggetti commestibili.
D'altra parte, questi scone hanno una loro bellezza rustica che le foto mostrano bene e che io personalmente trovo molto attraente. Mi piace il fatto che il colore non sia uniforme ma un po' marmorizzato. E soprattutto mi piace il sapore di questi scone.
Continuo ad usare la mia ricetta base degli scone e faccio piccoli cambiamenti per adattarla a ciascuna variazione che invento.
50 g burro nocciola (oppure 57 g di burro normale e non usare la ricotta)
2
cucchiai [30 ml] farina di grano saraceno + [30 ml] fioretto di mais +
abbastanza farina di grano per arrivare a 130 g, oppure 130 g di farina
di grano
65 g farina integrale fina (da dolci)
1/2 cucchiaio (7,5 ml) lievito per dolci
1/4 cucchiaino bicarbonato di soda
3/8 cucchiaino sale fino
1 cucchiaino zucchero bianco fine
1/4 tazza (60 ml) barbabietola rossa cotta in forno e grattugiata con la grattugia a buchi medi o grossi
1/4 tazza (60 ml) mela grattugiata con la grattugia a buchi grossi (un quarto di una mela medio-grossa)
1 cucchiaino aneto fresco tritato
1/2 cucchiaio (7,5 ml) ricotta o formaggio cremoso
120
ml kefir fatto in casa; la ricetta originale offre varie alternative:
latticello, yogurt bianco o panna acida (va bene anche parzialmente
scremato o magro)
30 g pistacchi tostati e leggermente salati, tritati
Come cuocere le barbabietole rosse Scaldare il forno a 190 C. Pulire
bene la barbabietola (o barbabietole), avvolgere in pellicola di
alluminio, porle su una lastra da forno e cuocerle in forno fino a
quando è facile perforarla con una lama. Lasciar intiepidire e poi
rimuovere la buccia.
Nota: Se siete come me e preferite
comprare barbabietole con ancora attaccate le foglie, tagliate i gambi 2-3
cm sopra alla radice e poi proseguite con la preparazione. Di solito
cuocio un certo numero di barbabietole per volta, per amor di
efficienza. Potete usarle in diversi modi, a parte quello descritto in
questo post (per esempio, questa zuppa o questa crema da spalmare). Io utilizzo le foglie per fare una frittata o insieme al cavolo riccio in questo gratin. E gli steli li preparo in questo modo.
Come prepareare gli scone La mia procedura è un po' diversa da quella descritta nella ricetta originale.
Scaldare il forno a 218 C. Foderare
una lastra da forno con un tappetino di silicone per forno o carta da
forno e spargere un po' di farina sulla superficie. Togliere dal
frigorifero il burro nocciola e farlo ammorbidire leggermente mentre
preparate gli altri ingredienti.
Grattugiare barbabietola e mela. Misurare gli ingredienti dal numero 2 all'8 e
metterli nel robot con la lama d'acciaio. Tagliare a pezzi il burro e
aggiungerlo agli ingredienti. Pulsare un po' di volte per diversi
secondi per sabbiare. La barbabietola rossa fa diventare il composto rosa.
Versare
gli ingredienti secchi in una ciotola, aggiungere mela e aneto. In una ciotola
piccola, mescolare ricotta e kefir e poi aggiungerli agli ingredienti secchi. Con una spatole, mescolare brevemente, poi aggiungere i pistacchi. Mescolare solo fino a quando si ha un impasto coeso.
Rovesciare l'impasto sulla lastra foderata e dargli la forma di un quadrato
spesso 1,25 cm. Con un raschietto, tagliare il quadrato in quattro per
lungo e per largo in modo da ottenere 16 quadretti. Con l'aiuto del
raschietto, separare i quadretti in modo che siano distanti almeno 2,5
cm. Se i quadretti d'angolo sono molto più piccoli degli altri, uniteli a
due a due in modo da avere 14-15 scone di dimensioni simili.
Infornare
e cuocere per 15 minuti, poi controllare il fondo di uno scone: se è
bello dorato, gli scone sono pronti. Se no, cuocere per un altro paio di
minuti e controllare di nuovo. Quando sono pronti, trasferirli su una
griglia e servirli caldi o a temperatura ambiente.
marmorizzati, fragranti, buonissimi
Questi scone sono ottimi per colazione e a me piace anche servirli per cena, al posto del pane, con formaggio di kefir cremoso o una crema salata da spalmare.
Una
volta raffreddati, surgelo sempre una parte degli scone. Quando poi
voglio servirli, li metto direttamente in forno riscaldato a 175 C per
10 minuti.
Sono un Esperto di Allrecipes su base volontaria e pertanto non percepisco alcun compenso per il lavoro svolto per Allrecipes.it.
Le recensioni, i contenuti e le opinioni espresse in questo blog sono da attribuire esclusivamente a Simona
