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Earl Grey Fruit and Buttermilk Scones


500g Plain Flour

70g Caster Sugar

30g Baking Powder

1/2 Pinch of Salt

90g Soft Unsalted Butter

350g Buttermilk

1 Beaten Egg

250g Mixed Dried Fruit (Cranberries, Raisins and Cherries work well)

2 Earl Grey Tea Bags


Cover your dried fruit in just boiled water and add the teabags, leave to soak for 20 minutes. Weigh and sift all dry ingredients into a large bowl. Rub in the soft butter with your fingertips then mix in the buttermilk and drained soaked fruit (I use the handle of a wooden spoon). Rest the dough in a fridge for 30 minutes then roll out to about two inches thick. Cut out into desired shape and brush over beaten egg. Bake in a preheated oven at 170c for 20-25 minutes. Eat with loads of good jam and clotted cream.

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