Earl Grey SconesPRINT RECIPE
- 50g cake flour
- 100g ap flour
- 50g sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tea bags worth of earl grey tea (approximately 5g of tea)
- 80g unsalted butter, cold
- 65g thickened cream
- 55g cream fraiche
- 1 large egg, cold
- 2 tsp honey
- 1 tsp water
- 1 tsp cream
- Clotted or Dollop Cream
- Barker's New Zealand Raspberry Jam
- Slice butter into small 1 inch cubes and place in fridge/freezer whilst prepping the rest.
- Mix cream, cream fraiche and egg together until smooth and set aside in fridge/freezer.
- In a bowl, add flours, baking powder, Earl grey tea, sugar and salt. Mix well.
- Add cold butter to bowl and using your fingertips, smoosh the butter into the flour to incorporate it. You can stop once you feel that the butter is mostly incorporated and there are no larger bits left. Having some some small pieces left is what you are after.
- Pour the cream mixture into the flour mixture and using a fork, mix it until 80% combined.
- Tip the bowl and empty dough onto the bench top and gather dough into a mass. “Fold” the dough in half until it starts coming together with no pockets of dry flour left and press into a 1.5” rectangle.
- Slice in half and stack the 2 halves together. Press down until it’s 1.5” (4cm) tall and shaped into a rectangle. Trim edges before slicing it into 6 pieces.
- Place into freezer and preheat oven to 180C.
- You can either freeze the scones to be baked at a later time or bake them after 30 mins in the freezer (for best result but not necessary). If baking from frozen, add 2 mins to the bake time.
- Meanwhile, mix honey, cream and water together.
- When ready to bake, brush scones with honey mixture and bake for 20 mins.
- Remove from oven and brush on some warm honey, let cool on tray for 5 mins before transferring to a wire rack to cool further.
- Serve warm with clotted or dollop cream and Barker’s New Zealand raspberry jam.