SCONES

Use soft butter and melt the chocolate and mix both together in order to make a soft chocolate butter. Add the sugar, the baking powder and the flour. Add the milk, the cream, the eggs, the dark chocolate pearls and the golden raisins, do not mix too much. Spread the dough to a 18mm thickness using a dough breaker, cut rounds of 5 cm. Egg wash the scones with 50g of egg yolk melted with 6g of ARIAGA 66%. Cook for 20 minutes at 160°C.

Mix the butter, the sugar, the flour, the baking powder and the praliné together. Add the milk, the cream, the eggs and the confits lemons. Do not mix too much. Spread the dough at 18mm, cut rounds of 5cm. Egg wash with 100g of egg yolks. Bake at 160C for 20 minutes.