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Earl grey scones

  • PREP TIME
    20 Mins
  • COOK TIME
    40 Mins
  • SERVING
    6 People
  • REVIEWS
    0

Earl grey scones, steeping earl grey tea in the milk for stronger flavourMy #1 scone recipe is unified with cream, however I needed to perceive how a scone made with milk will think about. These scones rose well in the stove and can be parted effectively in two by hand, instead of cutting with a blade which obviously is the appropriate English way. As continually, keeping the spread and milk cold in the readiness, and refrigerating the player prior to heating will assist it with preparing tall. Here, I went somewhat non-conventional cut the scones square so as not to squander any batter and once heated, I had them with whipped cream and rhubarb jam.

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DIRECTIONS

01 Step

A few hours before making the scones, warm milk in a saucepan over medium heat and steep earl grey tea leaves / bag in it. Remove from the heat and leave to cool then refrigerate. When ready to make scones, remove tea bag / pour through a sieve to remove loose tea leaves.

02 Step

In a medium bowl, sift flour, baking powder, sugar, tea leaves and salt. Add cold cubes of butter into dry ingredients. Press butter into flour and toss butter and flour to mix until lumpy.

03 Step

Make a well in the centre of the bowl and pour earl grey milk. Use fork to bring mixture together until mostly combined.

04 Step

Pour mixture onto surface and use hands to bring it together and gently flatten. Using a bench scraper (or knife), fold dough into half and turn and fold into half again. Keep folding until dough comes together.

05 Step

Using your hands / rolling pin, press dough into a rectangle about 18cm by 12cm.

06 Step

Using a bench scraper / knife, cut dough into 6 squares. Place scones into a baking tray lined with parchment paper an inch (2.5cm) apart. Refrigerate for 30 minutes.

07 Step

Preheat oven to 200°C (390°F). When ready to bake, brush scones with milk and sprinkle demerara sugar.

08 Step

Bake in the oven for 18 – 20 minutes until golden brown and well risen. Remove from oven and let cool for 5 minutes before digging in.

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Blog Author

Christy Cooks

Written by

I started cooking as a child. My parents both worked full time and we always had a houskeeper who cleaned and looked after me and my brother. When I was 12 years old, I asked my mother if I could cook supper every night instead of the housekeeper. She agreed. She even let me make the grocery list and do the shopping - she just signed the check! Never a chore, that was the start of a hobby I am passionate about. Now, I am very confident in the kitchen and love to entertain

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