A scone and a cup of tea in one – Anna Polyviou’s delicious Earl Grey tea infused scones

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TEA RAISIN BUTTERMILK SCONES WITH ANNA POLYVIOU

INGREDIENTS

400g Plain (all-purpose) flour, plus extra for dusting

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60g Caster (superfine) sugar

2tsp Baking powder.

160g Unsalted butter, at room temperature

Pinch Sea Salt

2 Egg

160ml Buttermilk

1tsp Vanilla bean paste

1 Egg yolk, whisked.

EARL GREY TEA SULTANAS

2tsp Loose leaf Earl Grey tea (250ml boiling water)

100g Sultanas (golden raisins)

SERVE WITH

Cream & Jam

HOW TO

1. Place the raisins, into strained Earl Grey tea. Cover and allow to cool up to 1 week in the fridge.

2. To make the scones, put the dry ingredients in the bowl of an electric mixer fitted with the paddle attachment. Add a pinch of salt and the butter, then beat on low speed for 5 minutes until the mixture is crumbly.

3. Whisk together the eggs, buttermilk, and vanilla bean paste. Gradually add this mixture to the flour mixture. Mix on high speed for 2–3 minutes, until the dough comes together and there are no crumbs in the bottom of the bowl.

4. Turn the dough out onto a lightly floured work surface and divide it into two halves. Gently knead one portion of dough into a rectangle shape and cover with plastic wrap. Set aside to rest for 10 minutes.

5. Lightly knead the sultanas (strained tea) into the remaining dough portion, form into a rectangle shape and cover with plastic wrap. Set aside to rest for 10 minutes.

6. Preheat the oven to 190°C (375°F). Lightly spray two baking trays with baking spray.

7. Roll out each dough portion to a thickness of 2 cm (¾ inch). Use a 5.5 cm (2¼ inch) circle cutter to cut out discs. Try not to touch the dough, as this makes it shrink just hold the side of the cutter ring and push down.

8. Arrange the scones, flat side up, on the prepared baking trays. Brush the tops of the sultana scones with the egg yolk and lightly dust the tops of the plain scones with the extra plain flour. Set aside for 1 hour to allow the gluten to relax.

9. Bake the scones for 12-15 minutes, until just golden. Wait a couple of minutes, then eat them straight away, served with clotted cream and your favourite jam.

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