Ingredients:

For 4 spinach scones
  • 5.30 oz of flour 00
  • 0.18 oz of baking powder for savory pies
  • 1.4 oz of cold butter from the refrigerator
  • 0.35 oz of brown sugar
  • 1.8 oz of squeezed and blended cooked spinach
  • 1.16 oz of eggs
  • 1 pinch of salt
For 4 pumkin scones
  • 5.30 oz of flour 00
  • 0.18 oz of baking powder for savory pies
  • 1.4 oz of cold butter from the refrigerator
  • 0.35 oz of brown sugar
  • 1.8 oz of boiled and pureed pumpkin pulp
  • ½ teaspoon of turmeric powder
  • 1.16 oz of eggs
  • 1 pinch of salt
For 4 beet scones
  • 5.30 oz of flour 00
  • 0.18 oz of baking powder for savory pies
  • 1.4 oz of cold butter from the refrigerator
  • 0.35 oz of brown sugar
  • 1.8 oz of boiled and pureed beetroot pulp
  • 1 pinch of salt

For the stuffing:

  • 7 oz Coppa Veroni in slices
  • 2.5 oz of coppery tomato in very thin slices
  • 0.5 oz of baby spinach
  • 0.5 oz of mixed salad For the gorgonzola cream
  • 3.5 oz of gorgonzola
  • 1.4 oz of fresh cream For the taleggio fondue
  • 3.5 oz of taleggio cheese
  • 1.8 oz of fresh cream For the ricotta cream with basil
  • 3.5 oz of cottage cheese
  • 0.35 oz of basil
  • q.s. of extra virgin olive oil
  • q.s. of salt

For the gorgonzola cream
  • 3.5 oz of gorgonzola
  • 1.4 oz of fresh cream

 

For the taleggio fondue
  • 3.5 oz of taleggio cheese
  • 1.8 z of fresh cream

For the ricotta cream with basil
  • 3.5 oz of cottage cheese
  • 0.35 oz of basil q.s. of extra virgin olive oil q.s. of salt

Steps:

For all types of scones Blend the flour with the baking powder, salt and cold butter from the refrigerator in a cutter (food processor equipped with blades) until you get a sandy mixture. Then add the brown sugar, the eggs (you can beat 2 of 50g together and divide them into 3 in order to use them for the dough of all the scones) and the appropriate vegetable puree Knead well until you get a homogeneous mixture that you will wrap in cling film and put to rest for at least half an hour in the refrigerator. Do the same for all 3 doughs Once the dough is rested, roll it out with a rolling pin to a thickness of 2.5 / 3 cm and then cut it with a 6 cm diameter pasta bowl.

For the cooking

Bake the scones in the preheated oven at 175 degrees for about 17-18 minutes Once cooked, take them out of the oven and let them cool, then they will be ready to be cut in half and stuffed.

The fillings

Cut all the scones in half horizontally as if you were cutting a sandwich

The creams

Gorgonzola: mix the gorgonzola with the cream until you get a cream Taleggio: heat the cream until it just comes to a boil, then remove the saucepan from the heat, and add the diced Taleggio without the crust. Mix until you get a smooth, lump-free cream. Let the fondue cool before using it Ricotta: chop the basil very finely and add it to the ricotta, mixing and obtaining a cream. Season it with a little salt and a drizzle of extra virgin olive oil

Compositions

Stuff the beetroot scones with the gorgonzola cream, baby spinach and 3 slices of coppa Stuff the pumpkin scones with the ricotta cream with basil, the mixed salad and 3 slices of coppa Stuff the spinach scones with the taleggio fondue, the coppery tomato and 3 slices of coppa.

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