Ingredients
2 black tea bags
1 cup water
400ml milk, plus extra, to brush
¼ cup caster sugar
1½ tsp ground cinnamon
200g sultanas, chopped
600g plain flour
8 tsp baking powder
Large pinch of sea-salt flakes
90g unsalted butter, at room temperature
Whipped cream and strawberries, to serve
Icing sugar, to dust
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper.
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Put tea bags in a medium saucepan with water and bring to a simmer. Cook for 2 minutes, then remove tea bags. Add milk, sugar and cinnamon, boil briefly, add sultanas, mix well and set aside to fully cool.
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Sift flour, baking powder and salt into a bowl, then add butter and rub with fingertips until a light crumb forms. Stir in sultana mixture gently, then flatten dough on a lightly floured surface to 5cm thick.
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Cut dough into 6cm discs (re-rolling and re-cutting to make 18 rounds), arrange on prepared trays and brush with extra milk. Bake for 22 minutes, until golden and just firm, then cool on a wire rack. Serve scones with cream and strawberries, dusted with icing sugar.