Earl Grey & Lavender Scones
Time
30 minutes
Difficulty
A little tricky
Serves
8
Bake our fragrant afternoon tea addition in just 30 mins. My Kitchen Drawer has given an all-time classic a tea twist that will impress any guest. Just add cream and jam - we'll let you decide the order!
INGREDIENTS
350g self-raising flour
1 tsp baking powder
3 tbsp caster sugar
¼ tsp salt
50g unsalted butter
175g milk
2 tsp Whittards of Chelsea Earl Grey Loose Leaf Tea
2 tsp dried lavender
TO SERVE:
Clotted Cream
Blackcurrant Jam
METHOD
- Preheat the oven to 200C fan and line a baking sheet with non-stick baking paper
- Whisk the flour, baking powder, and salt together in a large bowl. Add the butter and rub it in with your fingers until the mix looks like fine crumbs. Add the sugar and mix well.
- Add the Earl Grey tea then mix to combine well.
- In a separate bowl add the milk and warm it gently in a microwave for 30 seconds.
- Add the dried lavender to the warm milk and allow it to infuse into the mixture for a couple of minutes.
- Pour the warm infused milk into the dry ingredients and mix with a wooden spoon to form a rough dough.
- Turn the dough out onto a work surface and knead a little to bring it together being careful not to overwork it.
- Gently roll the dough out or press with your hands into a circle approx. 25cm in diameter
- Cut the dough into 8 triangles then lay onto the prepared baking tray and brush with milk
- Bake for 12-15 minutes until golden
- Leave to cool a little then serve with clotted cream and blackcurrant jam
350g self-raising flour
1 tsp baking powder
3 tbsp caster sugar
¼ tsp salt
50g unsalted butter
175g milk
2 tsp Whittards of Chelsea Earl Grey Loose Leaf Tea
2 tsp dried lavender
TO SERVE:
Clotted Cream
Blackcurrant Jam
- Preheat the oven to 200C fan and line a baking sheet with non-stick baking paper
- Whisk the flour, baking powder, sugar and salt together in a large bowl.
- Add the Earl Grey tea then mix to combine well.
- In a separate bowl add the milk and warm it gently in a microwave for 30 seconds.
- Add the dried lavender to the warm milk and allow it to infuse into the mixture for a couple of minutes.
- Pour the warm infused milk into the dry ingredients and mix with a wooden spoon to form a rough dough.
- Turn the dough out onto a work surface and knead a little to bring it together being careful not to overwork it.
- Gently roll the dough out or press with your hands into a circle approx. 25cm in diameter
- Cut the dough into 8 triangles then lay onto the prepared baking tray and brush with milk
- Bake for 12-15 minutes until golden
- Leave to cool a little then serve with clotted cream and blackcurrant jam
