Harriet's French Earl Grey Scones

Preparation time: 5 mins

Cooking time: 12 -15 mins

Makes 12


3 cups of self raising flour, plus extra to dust oven tray

2 tbspoons caster sugar

4 teaspoons of Harriet’s French Earl Grey loose leaf tea

100g unsalted butter, coarsely grated

250ml milk

Your favourite jam and cream to serve.

  1. Preheat oven to 200 degrees C (fan forced, 220 degrees C conventional oven). Put butter and sugar into a large bowl. Place French Earl Grey  tea leaves into a mortar & pestle and crush leaves. Add to mixing bowl and mix well until combined.
  2. Add grated butter. Using fingers, rub butter into flour mixture.
  3. Rub until butter is incorporated, and mixture resembles breadcrumbs.
  4. Make a well in the centre and add milk.
  5. Use a butter knife to cut into mixture until dough comes together. Do not knead.
  6. Lightly dust and oven tray with a little of the extra flour. Turn out dough onto a lightly floured surface and gently knead for about 30 seconds, or until a smooth dough forms. Use your palms to make dough into an even flat piece, approx. 1.5cm think.
  7. Using a round cutter, cut out 12 rounds without re rolling.
  8. Place on floured oven tray, about 5mm apart.
  9. Bake for 12 to 15 mins or until light and golden. Transfer to cooling rack.
  10. Serve warm with jam and cream, and a pot of French Earl Grey tea.

                          Enjoy sharing a special moment with your Mum x



Adapted from Black Tea Scones Recipe Better Homes and Gardens May 2017