{"id":10928,"date":"2021-10-20T02:03:28","date_gmt":"2021-10-20T00:03:28","guid":{"rendered":"https:\/\/www.caffevergnano.com\/coffee-scones-the-recipe-of-csaba-dalla-zorza\/"},"modified":"2026-02-11T17:10:33","modified_gmt":"2026-02-11T16:10:33","slug":"coffee-scones-the-recipe-of-csaba-dalla-zorza","status":"publish","type":"post","link":"https:\/\/www.caffevergnano.com\/en\/blog\/coffee-scones-the-recipe-of-csaba-dalla-zorza\/","title":{"rendered":"Coffee scones, the recipe of Csaba dalla Zorza"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">FOR ABOUT 20 PIECES<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons of coffee powder, Arabica<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons of sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">85 g of butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 g of flour + 50 g for processing<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10 g of baking powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">75 ml of whole milk + 10 ml for brushing<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">75 ml of plain yogurt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 egg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh whipped cream, for serving<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.caffevergnano.com\/wp-content\/uploads\/2026\/02\/IMG_62641-768x1024-1.jpg\" alt=\"\" class=\"wp-image-58893\"\/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Heat the oven to 220 \u00b0 C. Prepare a baking sheet lined with\na sheet of parchment paper.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut the cold butter into cubes and put it in a bowl with the\nflour and baking powder, then knead until you get a crumbly mixture. Add the\nsugar and knead again.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Separately, mix together the milk, yogurt and egg, then pour\nthe liquid ingredients into the bowl with the flour and butter, mixing briefly\nusing a spoon or fork.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the dough to a floured work surface and work it a\nlittle more with your hands, adding extra flour if necessary. Using a rolling\npin, roll it out until it is 2.5 centimeters thick.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Use a round, notched cookie cutter to make the scones.\nArrange them on the pan well spaced, then brush the surface with a little milk.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place in the oven and cook for 15 minutes, until they are\npuffy and golden. Meanwhile, mix the mascarpone with the icing sugar and keep\nit aside, out of the refrigerator, so that it softens a bit.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the pan from the oven and let the scones cool on a rack,\nthen cut them in half and serve them with the mascarpone and chestnuts cream.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>FOR ABOUT 20 PIECES 2 tablespoons of coffee powder, Arabica 2 tablespoons of sugar 85 g of butter 250 g of flour + 50 g for processing 10 g of baking powder 75 ml of whole milk + 10 ml for brushing 75 ml of plain yogurt 1 egg Fresh whipped cream, for serving Method [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10418,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[713],"tags":[],"class_list":["post-10928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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