Ingredients
3 cups self-raising flour, plus extra, to dust
2 Tbsp caster sugar
4 Dilmah Premium Ceylon Black Tea Bags
100g unsalted butter, coarsely grated
250ml milk
Raspberry jam, to serve
Double cream, to serve
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Put flour and sugar in a large bowl. Snip tops off tea bags and empty tea leaves into bowl. Discard bags. Mix well until combined.
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Add grated butter. Using fingertips, rub butter into flour mixture.
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Rub until butter is incorporated and mixture resembles fine breadcrumbs.
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Make a well in centre and add milk.
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Use a butter knife to cut into mixture until dough comes together. (Do not overwork.)
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Lightly dust an oven tray with a little of the extra flour. Turn out dough onto a lightly floured surface and gently knead for about 30 seconds or until a smooth dough forms. Use your palm to press dough into an even, flat 1.5cm-thick oval.
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Using a 5cm round cookie or scone cutter, cut 12 rounds. Put rounds on prepared tray in 4 rows of 3, 5mm apart.
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Dust tops with extra flour. Bake for 12 minutes or until light golden. Transfer to a rack to cool slightly. Serve warm with jam and cream.
You may also enjoy making sweet tea scones with sultanas and cinnamon
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