Ingredients for about 30 scones
- 400 g flour 00
- 135 gr dry white wine;
- 105 g Il Gentiluomo EVO Olive oil;
- 1 teaspoon salt;
Filling
For the filling, quince jam is traditionally used.
However, Dora almost always uses black fig jam, which she makes in the summer and which is delicious.
Her doses are for every 500 g black figs, 100 g sugar and 30 g lemon juice.
Procedure:
- Emulsify wine and Il Gentiluomo EVO Olive oil, add the flour and salt and knead until the dough is smooth and elastic.
- Take a part of the dough, taking care to keep the rest in a closed container.
- Roll out the dough with a rolling pin or machine to a thickness of 0.3/0.4 cm.
- Form circles with a 10 cm pastry cutter.
- Place the jam and chopped walnuts in the center of each circle.
- Close the circles in a crescent shape.
- Flatten the edges with your fingertips, turn the dough to create the classic border and flatten with the help of a fork (see photo).
- Bake in a ventilated oven preheated to 180 degrees for about 20 minutes.
TIP
- The scones are delicious if eaten warm, but you can keep them for about ten days in a glass jar.