M ETH O D
1. Bring the milk to a boil in a saucepan and add the
teabags and dried fruit. Take off the heat and allow
it to infuse until the milk is cold. Once cold, remove
the dried fruit with a sieve and set to one side.
2. Preheat the oven to 220C/200C Fan/425F.
3. Put the flour and baking powder in a large bowl
and add the butter. Using your fingertips, rub the
butter into the flour until it resembles fine
breadcrumbs. Add the sugar and stir in.
4. Whisk the eggs with the cooled Earl Grey milk,
then add this to the flour with the soaked dried
fruit. Mix until it comes together to form a soft
dough.
5. Lightly flour your work surface and tip the dough
on to the surface.
6. Roll out the dough to a thickness of 3cm and cut
out your scones using a fluted scone cutter.
7. Place the scones on a baking tray lined with
greaseproof paper.
8. Glaze the tops with a little milk using a pastry
brush and bake in the oven for 15 minutes, or until
well risen and golden brown.
9. Leave to cool before serving with butter, jam and
cream.
E A R L G R E Y F R U I T S C O N E S
ese delightful scones are infused with Earl Grey tea, which imparts a wonderful
bergamot flavour to them. e dried fruit is also soaked in hot Earl Grey tea adding
an extra layer of citrusy and floral flavours, as well as making the fruit extra plump.
Serve these scones with butter and jam, or with clotted cream for a proper Cornish
cream tea. (Don't forget it's jam first in Cornwall too!)
Makes: 10 scones
Prep: 30 minutes
Bake: 15 minutes
I have lived and travelled
all over the world and in
my book I have shared some
of my favourite recipes,
experiences, and memories.
IN G RED IENTS
150ml buttermilk
4 Earl Grey tea bags
(I used Tregothnan
Earl Grey tea bags)
75g dried mixed fruit
375g self raising flour
2 teaspoons baking powder
75g cold butter, cut
into small pieces
75g caster sugar
2 eggs
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