Ready for high tea? Just as appealing to adults as the kids, these tea-blended scones are pretty much waste-free when you make minis with a variety of toppings!
- 3 cups self-raising flour, plus a little for dusting
- 2 tbsp caster sugar
- 4 black tea bags
- 100 g unsalted butter, coarsely grated
- 250 ml milk
- raspberry jam, to serve
- double cream, to serve
- Preheat oven to 200°C fan‑forced (220°C conventional). Put flour and sugar in a large bowl. Snip tops off tea bags and empty tea leaves into bowl. Discard bags. Mix well until combined.
- Add grated butter. Using fingertips, rub butter into flour mixture.
- Rub until butter is incorporated and mixture resembles fine breadcrumbs.
- Make a well in centre and add milk.
- Use a butter knife to cut into mixture until dough comes together. (Do not overwork.)
- Lightly dust an oven tray with a little of the extra flour. Turn out dough onto a lightly floured surface and gently knead for about 30 seconds or until a smooth dough forms. Use your palm to press dough into an even, flat 1.5cm-thick oval.
- Using a 5cm round cookie or scone cutter, cut 12 rounds without re-rolling. Do not discard offcuts (see tip, below). Put rounds on prepared tray in 4 rows of 3, 5mm apart.
- Dust tops with extra flour. Bake for 12 minutes or until light golden. Transfer to a rack to cool slightly. Serve warm with jam and cream.
From remaining dough, cut out rounds (do not re-knead) using a smaller cookie cutter, about 3cm in diameter. Arrange them on a lightly floured oven tray and bake for 5–8 minutes, depending on size of offcuts, until light golden brown. Serve with marmalade.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.0 g|
|Total carbohydrates||27.1 g|
|- Sugars||3.9 g|
|Dietary fibre||0.9 g|