Earl Grey & Lavender Scones

Earl Grey Lavender Scones

Time

30 minutes

Difficulty

Easy

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

  1. Preheat the oven to 200C fan and line a baking sheet with non-stick baking paper
  2. Whisk the flour, baking powder, sugar and salt together in a large bowl.
  3. Add the Earl Grey tea then mix to combine well.
  4. In a separate bowl add the milk and warm it gently in a microwave for 30 seconds.
  5. Add the dried lavender to the warm milk and allow it to infuse into the mixture for a couple of minutes.
  6. Pour the warm infused milk into the dry ingredients and mix with a wooden spoon to form a rough dough.
  7. Turn the dough out onto a work surface and knead a little to bring it together being careful not to overwork it.
  8. Gently roll the dough out or press with your hands into a circle approx. 25cm in diameter
  9. Cut the dough into 8 triangles then lay onto the prepared baking tray and brush with milk
  10. Bake for 12-15 minutes until golden
  11. 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

  1. Preheat the oven to 200C fan and line a baking sheet with non-stick baking paper
  2. Whisk the flour, baking powder, sugar and salt together in a large bowl.
  3. Add the Earl Grey tea then mix to combine well.
  4. In a separate bowl add the milk and warm it gently in a microwave for 30 seconds.
  5. Add the dried lavender to the warm milk and allow it to infuse into the mixture for a couple of minutes.
  6. Pour the warm infused milk into the dry ingredients and mix with a wooden spoon to form a rough dough.
  7. Turn the dough out onto a work surface and knead a little to bring it together being careful not to overwork it.
  8. Gently roll the dough out or press with your hands into a circle approx. 25cm in diameter
  9. Cut the dough into 8 triangles then lay onto the prepared baking tray and brush with milk
  10. Bake for 12-15 minutes until golden
  11. Leave to cool a little then serve with clotted cream and blackcurrant jam

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