Preparation time: 5 mins
Cooking time: 12 -15 mins
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
Your favourite jam and cream to serve.
- 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.
- Add grated butter. Using fingers, rub butter into flour mixture.
- Rub until butter is incorporated, and mixture resembles breadcrumbs.
- Make a well in the centre and add milk.
- Use a butter knife to cut into mixture until dough comes together. Do not knead.
- 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.
- Using a round cutter, cut out 12 rounds without re rolling.
- Place on floured oven tray, about 5mm apart.
- Bake for 12 to 15 mins or until light and golden. Transfer to cooling rack.
- 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