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console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
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console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
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console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
===
console.log('header!');
// Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block.
Tagliate il burro a pezzetti e lasciatelo ammorbidire molto bene (per circa 2 ore) fuori dal frigo a temperatura ambiente.
In una ciotola setacciate il preparato di farine senza glutine, il lievito e un pizzico di sale, aggiungete il burro e mescolate con la punta delle dita in modo da ottenere delle briciole.
Rovesciate l’impasto sul piano da lavoro e disponetelo a fontana, versate al centro il latte, l’uovo, il miele e la scorza grattugiata e impastate, quel tanto che basta per amalgamare gli ingredienti.
Sul piano di lavoro leggermente infarinato stendete l’impasto a uno spessore di circa 2 cm e mezzo e, servendovi di una formina tonda per biscotti, ricavate dei dischi, sistemateli sulla placca foderata con carta da forno.
Con l’Impasto per Scones senza glutine preparerete i dolcetti scozzesi simili per lievitazione alla pasta brioche, ma meno dolci, gluten free.
