Ingredients
- 350g Self-raising flour
- 85g Cold butter, cubed
- 3 tbsp Caster sugar
- 175ml Milk (plus extra for glaze)
- 1 tsp Vanilla extract
- For the Glaze:
- 2 tbsp Strong brewed Tregothnan Earl Grey
- 100g Icing sugar
Nutrition per serving:
Calories: 280
Fat: 10g
Sugar: 12g
Protein: 5g
Instructions
1
Rub the Butter: Mix flour and sugar. Rub in the cold butter with your fingers until it looks like breadcrumbs.
2
Mix: Warm the milk slightly and add vanilla. Pour into the dry mix and stir with a knife until a soft dough forms.
3
Cut: Pat dough out to 2cm thick. Cut rounds. Brush with milk. Bake at 200°C (400°F) for 12-15 mins.
4
The Tea Glaze: Brew a very strong shot of Earl Grey (use 2 bags for 50ml water). Mix 2 tbsp of this concentrated tea with the icing sugar until smooth. Drizzle over warm scones.
Expert Tip: The Tea Shot
To get maximum flavor in the glaze without watering it down, brew your tea like an espresso shot. Use boiling water and let it steep for 5 minutes. The tannins won't matter in a sugar glaze.
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