I was a little disappointed with these ‘Earl Grey Tea Scones’. I expected the Scone would smell amazing, but the fragrance of Earl Grey Tea was not strong. It was subtle, but still beautiful. I wondered what flavour of Icing would be good for these Scones. I chose Orange. I used 100% natural juice squeezed from fresh Orange. It was a perfect match.
2 bags Earl Grey Tea *mix with 2 tablespoons Boiling Water
Milk *see Method 1
2 cups Self-Raising Flour
1/4 cup Caster Sugar
1 pinch Salt
60g Cold Regular Salted Butter *cut into small cubes
1/2 cup Icing Sugar
1 tablespoon 100% Orange Juice
- Place the content of Tea Bags in a heat-proof measuring jug, add Boiling Water and leave for 5 minutes. Add Milk up to 3/4 cup marking, and set aside.
- Preheat the oven to 220℃. Line a baking tray with baking paper.
- Place Self-Raising Flour, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
- Add Tea Leaf & Milk mixture and stir until a sticky dough forms. Knead gently until just combined, you can add extra Flour if required, and turn out on a well floured surface.
- Divide the dough in half. Gently flatten each dough into a 2cm thick round. Cut each round into 6 pieces.
- Place scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
- To apply Icing on top, the Scones need to be cool. To make Orange Icing, mix Icing Sugar and Orange Juice until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Scones.
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