Easy Famate Hot Cross Scones, all the incredible flavors of the traditional Easter Croce Sandino. These are the perfect, easy and delicious answer. So well, everyone will love them.
I love focaccine and Italian loves focaccine! Focaccine are my dream for breakfast becoming reality from cinnamon to blueberry cinnamon focaccia to lemon blueberry focaccins. Since hot sandwiches are not available in Italy, I knew I had to do something close to those fantastic yeast sandwiches.
Recipe ingredients
- Flour – All purposes or simple flour
- Granulate sugar
- Baking powder
- Salt
- Zest orange
- Cinnamon – Cinnamon on the ground
- Butter – cold use salty butter if you use not salty, then add a little more salt
- Egg – Large egg
- Cream – Complete cream, heavy or whipped
- Raisins – or currents
Simple glaze
- Icing sugar – also known as glaze or pastry sugar
- Vanilla – vanilla extract
- Milk – or cream
Why immerse the raisins?
Since the raisins are dry if not immersed, they will absorb the liquid from the batter which will make the product in the oven less humid and it is not what we want. Therefore, immerse the raisins before adding them to the recipe will prevent this from happening.
How to do hot focaccines
In a large bowl mix the flour, sugar, baking powder, salt, zest and cinnamon.
Cut the butter with a fork or a pastry blender or even the clean tip until the mixture looks like coarse crumbs. Mix the raisins (drained and dry well).
In a medium bowl, beat the egg and cream until well mixed, then mix in the flour mixture, only until combined.
Move the dough on a slightly floured surface and gently knead a few times until it is combined. Picke the dough until it has a thickness of a thumb, then with a round cutter that cuts the blows.
Place the blows on the prepared pan, brush with a little milk and cook until golden brown. Leave to cool 5 minutes, then move to a grid to cool completely. Let cool before adding the icing.
What is a focaccina?
- There are basically two different types of focaccine, British and American.
- When preparing the American focaccina, fat is mixed very minimal.
- American focaccins also have a higher ratio between Floro fat compared to British focaccins.
- A British focaccia has fewer butter and less sugar, because once a focaccina is cooked, it spreads it with a good spoonful of butter or jam. The apricot jam goes wonderfully with the focaccine.
- British focaccins are generally simple without additions, except perhaps the occasional raisins or the rebel.
If you usually do hot sandwiches, then I think you should try these hot focaccines. Make sure to let me know if you do it. Enjoy!
Hot pasta with scone
- 2 cups Flour for all purposes
- 2 spoons granulate sugar
- 1 table spoon baking powder
- 1 pinch salt
- joy 1/2 orange
- ¾ teaspoon cinnamon
- 5 spoons chopped cold butter
- 1 large egg
- ¾ cup Heavy cream
- ½ cup raisins or currant
Sugar glaze
- ½ cup icing glaze / sugar
- ½ teaspoon Vanilla extract
- 1-2 spoons milk or cream (more or less depending on the thickness)
Preheating of the oven at 400F (200 ° C), Align a pan with parchment paper.
In a small bowl add the raisins and cover with boiling water, let you rest for 15-20 minutes, then drain and dry the towel.
Hot pasta with scone
In a large bowl mix the flour, sugar, baking powder, salt, zest and cinnamon.
Cut the butter with a fork, a pastry blender or a clean fingers until the mixture looks like coarse crumbs. Then mix the raisins (drained and dry well).
Beat the egg and the cream until well mixed, then mix in the flour mixture, only until combined. About 15 agitated.
Move the dough on a slightly floured flat surface and gently knead a few times until it is combined. Pat the dough until it has a thickness of a thumb, then cut the blows with a small cut of round biscuits.
Place the rounds on the prepared pan, brush with a little milk and cook for about 10-12 minutes or until golden brown. Let cool before adding the icing.
How to keep the focaccine
Foccines should be kept in an airtight container, if it preserves them at room temperature, they should be eaten within 2 days. If he keeps them in the refrigerator, they will last up to a week. Port them at room temperature before serving.How to freeze them
Place the cooled focaccins in an airtight container or on the freezer bag. Focaccine will maintain the best quality for about 2-3 months. To defrost them, leave them in the bag or container and hurry at room temperature for 2-3 hours before serving. They can also be frozen. First freeze on a pan, then move to the bag or safe container. They can be frozen in the oven (let them sit down while the oven is preheated). They will need a few more minutes of cooking.Calories: 332Kcal | Carbohydrates: 43G | Protein: 4G | Fat: 16G | Saturated fat: 9G | Cholesterol: 69mg | Sodium: 84mg | Potassium: 284mg | Fiber: 1G | Sugar: 10G | Vitamin A: 575Iu | Vitamin C: 0.7mg | Soccer: 95mg | Iron: 1.9mg
Updated from 31 March 2018.
