I have been on a little scone kick lately. I think because I managed to buy some clotted cream at Whole Foods so therefore had to make scones!
I started off with some regular fruit scones, they were ok. Next came some Marmite and Cheese Scones (Hairy Bikers recipe via BBC Good Food Magazine), they were excellent and definitely to be repeated in this Marmite loving household.
Today I riffed on the Marmite and Cheese recipe to infuse some other flavours into the mix…. and behold! Earl Grey Scones!
Sure, they look a little informal, but this isn’t the Great British Bake Off here, and nobody in this house is so fussy on what things look like!
Earl Grey Scones Recipe
- 170ml Milk
- 2 Earl Grey teabags
- 300g Self Raising Flour (or plain flour sifted together with 4 tsp baking powder)
- 1 tsp baking powder
- 1/2 tsp salt
- 85g unsalted butter, chilled and cut into cubes
- 1 tbsp sugar
- 150g raisins
- Pour the milk into a pan and set over a low heat until just warm enough to dip your fingers into (if it’s steaming, it’s too hot), then pour into a heatproof bowl (alternatively you can just use a microwave-safe bowl and microwave for 30 seconds or so), add the teabags and leave to cool. If you have time, put in the fridge to chill.
- Mix the flour, baking powder and ½ tsp salt in a bowl. Add the butter and rub it in with your fingertips until the mixture is the texture of fine breadcrumbs. Mix in the raisins and sugar, then, if time allows, put in the fridge to chill for half an hour.
- Heat the oven to 220C/200C fan/425F/gas 7. Line a baking tray with baking parchment.
- Reserve a tablespoon of the milk mixture for a glaze and pour the rest into the bowl with the dry ingredients. Mix everything together as quickly as you can using either a cutlery knife or your fingers. Don’t overwork the dough or the scones will be tough.
- Turn the dough out onto a floured work surface and pat it down until it is about 3cm thick – do this with your hands. Dip a 6cm cutter in flour, then cut out rounds from the dough, pushing the cutter down without twisting. Squash the remaining dough together – again keeping handling to a minimum – and cut out more scones. You should end up with about eight.
- Put the scones on the prepared baking tray and brush with the reserved milk mixture. Bake for 12-15 mins until they are well risen and deep golden brown. Eat hot or cold, with lots of butter…… or some precious clotted cream and jam!
What’s the verdict? The Earl Grey flavour comes through great, whether served warm with just butter, or with the full works of clotted cream and jam. (I’m #teamdevon all the way)