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Mr. Earl Grey Scone

18 Nov

EarlScones are incredibly easy to make especially when you have a food processor! But even if you don’t you can certainly count on your trusty fingertips to get the job done.
R had scones for the first time in his life at a fellow-mommy S’s place earlier this year and exclaimed “OMG! These are awesome!” and proceeded to hound me to hound S for the recipe so that I could make them for him at home. THIS only happens for one other baked good – Choc Chip Cookies.

Anyways, all of us in this mommy’s group have this recipe saved in our phones so we always have it with us. Since we had the really awesome scones at S’s place I decided to modify them a little and made some with Earl Grey Tea and they were a hit! Earl Grey Tea is really one of my favourite teas – what’s not to like about it? It’s got such an addictive aroma – you cannot refuse it 🙂 And with such a masculine name like Earl – it’s hard to resist.

So here’s sharing it with you (thanks S for letting me share your recipe!):

Mr. Earl Grey Scone

Ingredients
250g Self Raising Flour*
30g Caster Sugar
½ tsp salt
60g unsalted butter (cold and cubed)
150ml milk (set aside 25ml for glaze)
1 Earl Grey Tea Bag

Method
1. Preheat Oven to 220°C.
2. Pour Earl Grey tea leaves into milk and heat until just simmering. Allow tea to steep in milk and cool milk in an ice bath. (Milk has to be cooled down.)
3. Place flour and butter in a food processor and process until you achieve a golden breadcrumb consistency./ Rub in butter into flour with fingertips, lifting as you rub in to incorporate air.
4. Mix in sugar and salt.
5. Add earlgreyed-milk in batches and work into a soft dough. (Can be done in the food processor or folded in with a spoon.)
6. Turn out onto a floured surface and knead lightly. Roll out to approx. 2.5cm/ 1 inch thick and cut into rounds (or whatever shape you like really – ransack your cookie cutter drawer!).
7. Place cut rounds onto a lined baking tray and brush lightly with milk that was set aside.
8. Bake for 10 -15 mins or until golden brown on the top.
9. Remove from oven and eat IMMEDIATELY with butter and clotted cream and/or jam.

If you want regular scones, you can omit the tea steeping step and follow through on the steps above.
I can’t wait to try this out with different types of tea – just got a new bag of Caramel and Rum Rooibos tea from Lupicia – Excited!!! 🙂

Notes:
* Combine 250g All-purpose flour with 1.25 tsp of baking powder and you get 250g and a bit of Self Raising Flour)

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