Earl Grey Tea Scones
- 75g raisins
- 4 Earl Grey teabags
- 225g self raising flour
- 75g caster sugar
- 1/2tsp baking powder
- 1/4tsp salt
- 50g butter, chilled and cubed
- 1 lemon, zest only
- 125ml milk
- flour for dusting
- 1 egg, beaten
- 1tbsp demerara sugar
- To serve
- Lemon curd
- Whipped cream
A tea-rrific way to enjoy a spot of Earl Grey.
- Pre heat the oven to 200°C (fan)/425°F/gas mark 7.
- Place the raisins and 1 earl grey tea bag in a small bowl. Pour over 100ml of boiling water, stir and allow to steep whilst you make the scones.
- Place the flour, caster sugar, baking powder and salt into a mixing bowl. Add the butter and rub into the flour using your fingertips. The mix should resemble fine breadcrumbs.
- Add the lemon zest and the tea leaves from the remaining 3 earl grey tea bags. Mix well.
- Strain the water from the raisins and discard the tea bag. Add the raisins to the dry mix.
- Make a well in the dry mix and pour in the milk. Stir to combine using a fork to bring the dough together.
- Tip the dough onto a lightly floured work surface and roll to approximately 3 cm thick.
- Line a baking tray with baking paper. Using a fluted cutter 5cm in diameter cut 12 scones, re-rolling the dough as needed. Place the scones onto the lined baking tray and brush just the tops lightly with a little beaten egg.
- Scatter over the demerara sugar and bake for 15-18 minutes in the pre-heated oven until risen and golden brown.
- Remove from the oven, allow to cool for 5 minutes before placing on a wire cooling rack to cool completely.
- Serve with lemon curd and whipped cream.
Why not make this recipe your own and use your favourite tea? Lady Grey and Chai work well in this recipe.