Hazelnut scone sandwich

For a dozen:

240 g flour
1 tbsp baking powder
1/4 tsp salt
50 g cold butter
15 cl milk - to brush
40 g shelled hazelnuts
60 g freshly grated county

A few salad leaves
A few thin slices of parma ham

Preheat the oven to 180oC.

Crush the hazelnuts with a knife.
Sift flour and baking powder.
Add salt and butter cut into small pieces. Incorporate it by crushing it with your fingertips to obtain a coarse mixture. Add hazelnuts and county. Mix well. Add milk and mix until a ball is formed. Do not overwork the dough.

On a lightly floured work surface, using a rolling pin, spread the dough over a thickness of 1.5 cm. Cut circles with a cookie cutter, or a cup, 5 cm in diameter.
Make a straight cut, do not turn the cookie cutter by cutting or clearing the dough. The scones will develop better when cooked.
Stack the falls and repeat the above operations until the dough runs out.

Arrange the scones on a baking sheet covered with parchment paper. Brush the top with a little milk, using a brush. Sprinkle with a little fleur de sel. Bake for 12 to 15 minutes. Allow cooling on a wire rack.

Cut the scones in half.
Garnish with a few pieces of salad, Parma ham, and serve with a Martini Royale Rosato (to be eaten of course in moderation).
The scones are best tasted quickly.

Martini Royale Rosato
For each glass:
Fill the glass with ice cubes. Add 1/8 of pressed orange (squeeze and drop). Pour 5 cl of Martini Rosato and 5 cl of Martini Prosecco.

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