Earl Grey Tea Scones
Traditionally, scones were part of an elegant tea-time spread served with jam and whipped or clotted cream along side a cup of Earl Grey tea. With a subtle yet fragrant taste of one of the most popular black tea flavours, these earl grey infused tea scones are so easy to make and delectable served fresh from the oven even plain or with any of your favourite jam. They are magnificent for breakfast or for an afternoon tea snack.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup raisins (, 75g)
- 3/4 cup extra-strong Earl Grey tea (, 180ml)
- 2 cups all-purpose flour (, 260g)
- 1/4 cup sugar (, 50g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (cut into cubes or grate into thin strips, 113g)
- 2/3 cup buttermilk (, 160ml)
- 1 teaspoon vanilla extract
Instructions
- 1
Soaked the raisins in hot, extra-strong Earl Grey tea for at least 1 hour or more. This is to infuse the flavour of earl grey into the raisins.
- 2
Pour the raisins and tea into a fine mesh strainer and let drain thoroughly.
- 3
Preheat oven to 200 degree C ( 400 degree F ) and place oven rack in centre of oven. Line a baking sheet with parchment paper and slightly sprinkle some flour on top.
- 4
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and sugar.
- 5
Grate the COLD butter and place them into the mixing bowl. Blend the butter into the flour mixture with a pastry cutter or 2 knives until the mixture resembles coarse crumbs.
- 6
Add the drained earl grey soaked raisins to the flour. Then toss through gently until evenly distributed, taking care not to mash it in.
- 7
Add vanilla extract into buttermilk. Then add the buttermilk into the flour mixture and stir JUST until the dough comes together. Do not over mix. (If there are dry crumbs in the bottom of bowl, add more buttermilk, 1 tablespoon at a time until mixture holds together as a shaggy dough)
- 8
Using a bench scaper or spatula, gently fold the dough in on itself until you are able to transfer to a lightly floured surface.
- 9
Knead the dough gently and form into a 7 inch round ( 18cm ) and 1 inch thick (2.5cm ). Use a 2 1/2 inch ( 6.5cm ) round biscuit cutter to cut the dough into circles. Gather up any trimmings, roll into a ball and cut more scones.
- 10
Transfer the scones to the floured baking sheet and brush the tops of the scones with a little milk.
- 11
Bake for about 18 to 20 minutes or until the scones are puffy and golden brown on top and a toothpick inserted in the centre comes out clean.
- 12
Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.