Earl Grey Scones

By Sugar Salt Magic · 45 min

Ingredients

Instructions

1. Steep two of the Earl Grey teabags in the boiling water for 5 minutes, then squeeze them well and discard. Let the tea cool completely.
2. Preheat the oven to 200°C / 400°F (180°C fan). Line a large baking tray with baking paper.
3. In a large bowl, whisk the flour, icing sugar, baking powder, salt and the tea leaves from the last two teabags.
4. Rub the cold grated butter into the flour with your fingertips or a pastry cutter until only lentil-sized pieces remain.
5. Add the cooled tea and the cold milk and stir with a spoon to a sticky dough.
6. Turn the dough onto a very lightly floured surface and shape it into a rectangle about 1 ½ inches (4 cm) high, twice as long as it is wide.
7. Using a floured sharp knife, cut the dough into 8 tall squares.
8. Move the squares to the lined tray, brush the tops with the reserved milk, and bake for 20 minutes until golden on top.
9. Cool for 5 minutes and serve warm.

Summarized from Sugar Salt Magic's video. Watch it for the details.