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Recipe by hotel’s pastry chef Cintia Koerper


225 grams of wheat flour
2 teaspoons baking powder
1/2 teaspoon of salt
30 grams of sugar
55 grams of cold unsalted butter
55 grams of rum-soaked raisins
100ml of milk


1. Mix the flour, baking powder, salt and sugar into a ball and then add the butter with your fingertips until the mixture resembles breadcrumbs. Add the raisins.

2. Gradually add the milk until it forms a soft dough that does not stick to your hands.

3. Place the dough on a floured surface and roll out the dough to a thickness of 2 cm or so. Cut the scones using a ring (the size you prefer).

4. Place the scones on a non-stick baking tray or lined with baking parchment.

5. Mix an egg yolk together with a dash of milk and brush the scones with this mixture.

6. Bake in the over for 15 to 20 minutes at 180º C.

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