Scones with Tuscan pecorino, raisins and rosemary

Difficulty: Easy

Time: 45 mins

Type of Cooking: 15 mins

Doses For: 6 people

Ingredients

• 200g of flour
• 100g of young Tuscan pecorino cheese
• 120g of butter
• 130g of cornmeal
• 100ml of milk
• 3 eggs
• A handful of raisins
• 1 teaspoon of dry rosemary
• 1 abundant spoon of yeast (type for desserts but unsweetened nor vanilla)
• 1 large spoonful of sugar
• ½ teaspoon salt

Tips

The scone is English is a cross between a sweet and a sandwich, dense and fragrant, it is available in both sweet and savory versions. In this case we made a hybrid scone, English in shape but Tuscan inside, also thinking of the ramini sandwiches. Serve absolutely hot as soon as it comes out of the oven, alone or possibly with cold cuts.

Preparation

1. Sift the flour and mix it with the corn flour, baking powder, sugar, salt, raisins and rosemary.
2. Add the butter, flakes, and incorporate it by crumbling it into the flour with your fingertips.
3. Add the coarsely grated cheese. In another container, beat 2 eggs together with the milk.
4. Pour the milk over the flour and mix with a fork, then work quickly with your hands (adding enough flour to obtain a dough that is not sticky).
5. On a floured work surface, roll out the dough to 2cm thickness and, with a 3-4cm pastry cutter, cut out the scones.
6. Place them on a baking sheet lined with oven paper 2 mm apart, brush with the third egg, beaten, and bake at 200 degrees for about ten minute or until lightly browned. Gently peel off the scones and let them cool on a wire rack.
7. Serve lukewarm.