Ingredients
- 450 gself-raising flour
- 2 tspbaking powder
- 75 gbutter, at room temperature
- 50 ggolden caster sugar
- 2eggs
- 225 mlmilk
- 4Twinings English Breakfast Tea bags
- To servejam
- To servedouble thick cream
Made with Twinings
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Method
Lightly grease two baking trays and preheat the oven to 200°C.
Place the flour and baking powder in a bowl, add the butter and rub it in with your fingertips until the mixture resembles crumbs, then stir in the sugar.
Heat the milk in a saucepan (do not boil) and add the tea bags. Leave the tea to steep for 5 minutes, then squeeze and remove the tea bags and leave the milk to cool.
Beat the eggs and add them to the cooled milk. Set aside a couple of tablespoons of this mixture for glazing.
Gradually mix the egg and milk mixture into the dry ingredients until it forms a soft dough.
Turn the dough out onto a floured surface and roll it out to 1 to 2 cm thick. Stamp out circles with a fluted cutter.
Place the scones on the baking trays and glaze the tops with the reserved egg and milk mixture, using a pastry brush.
Bake for 10 to 15 minutes until golden. Serve with jam, clotted cream and Twinings English Breakfast tea.
