Earl grey tea scones

Buttery, flakey and infused with earl grey tea flavour- the perfect afternoon tea treat x

Made these earl grey tea scones awhile ago and it is such a comforting afternoon tea treat. The tea flavour infused into the buttery scone and it is just pleasant to enjoy on its own. Feel free to top it off with some jam, clotted cream or cream cheese spread which brings the flavour to a whole different level.

Ingredients:

250g all purpose

45g sugar

2g salt

15g baking powder

50g cold butter, diced

50g cold milk

50g heavy cream

1 egg, cold

2g vanilla extract

4g earl grey tea leaves

1 egg yolk for egg wash

Steps:

1. Sieve the all purpose flour, baking powder, salt and sugar into a bowl. Add in the earl grey tea leaves and mix till combined.

2. Use your finger tips to rub butter into the flour until it looks like coarse bread crumbs. You could use a dough cutter to cut in the butter to prevent the warmth of your finger tips from melting the butter.

3. In another bowl, combine the heavy cream, egg and vanilla extract together. Add it into the butter-flour crumbs and mix until all the wet ingredients have been absorbed. Gradually add in the milk and stop when the dough just started to come together.

4. Transfer the dough into a cling film and gently form it into a square shape. Place it in the freezer for 45 mins to firm it up.

5. Preheat the oven to 190 degrees.

6. Dust a small amount of flour on the work surface and rolling pin. Roll the dough to about 1- 1.5cm thick rectangular shape. Fold the shorter ends together to form a square shape and roll it into a rectangular shape again. Perform two more folds and use a round cookie cutter, or any sharp round tools to cut out 11-12 scones. Apply egg wash on the scone and bake at 180 degrees for 18-20 minutes, or until golden brown.

7. Leave it until warm and serve with any spreads of choice. Bon Appetite!

Tips:

1. Make sure all the wet ingredients are cold as it helps to keep the mixture cool so the butter will not melt into the dough before baking!! This will keep your scones flakey as when cold butter melts, CO2 and steam will be released to make your scones rise alongside with the leavening agent!!

2. You do not necessarily need to add in all the milk as each flour’s water absorption ability is different. Therefore the amount of milk to be added can be adjusted accordingly. We are aiming for a dough that is not too sticky to handle.

3. To keep fresh, place it in an air-tight container and consume within 2-3 days. You could also put it into the freezer after it has cooled completely and reheat it whenever you crave for scones.