Black tea scones

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.

Add grated butter. Using fingertips, rub butter into flour mixture.

Rub until butter is incorporated and mixture resembles fine breadcrumbs.

Make a well in centre and add milk.

Use a butter knife to cut into mixture until dough comes together. (Do not overwork.)

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.

Using a 5cm round cookie or scone cutter, cut 12 rounds. Put rounds on prepared tray in 4 rows of 3, 5mm apart.

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.