Publications
- 4 - Earl Grey teabags
- 60ml - boiling water
- 875ml - cake flour, sifted + extra for rolling
- 125ml - sugar
- 20ml - baking powder
- 125g - cold butter, cubed
- - 1 egg
- 180ml - milk + extra for brushing
- - butter, to spread jam of your choice whipped cream
Preheat the oven to 180°C. Line a large baking sheet with baking paper and grease with non-stick cooking spray.
1 Scones Put the teabags in the water and steep for 15 minutes. Remove and squeeze out excess liquid.
2 In a large mixing bowl, add the flour, sugar and baking powder and mix lightly. Add the butter and gently rub it into the flour mixture – the mixture should resemble breadcrumbs.
3 Add the Earl Grey tea, egg and milk and mix until just combined.
4 Scoop the dough out of the mixing bowl and onto a flour-strewn
surface. Lightly roll out the dough until it’s about 3cm thick. Cut out 5cm scones with a glass or cookie-cutter.
5 Arrange the scones on the prepared baking sheet and brush with a bit of milk.
6 Bake the scones for 15-20 minutes or until golden and cooked through.
7 To serve Cut each scone in half and spread with butter. Add jam and whipped cream and serve.
