A cup of tea is the perfect complement to a tray of scones. But what if you put the tea into the scones? Not only does the tea add lovely flavour but it also balances out the sweetness in the scones. Mixed with sultanas and cinnamon and served with traditional jam and cream or your favourite condiments and you’ve got a perfect afternoon tea.
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Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper.
Put tea bags in a medium saucepan with water and bring to a simmer. Cook for 2 minutes, then remove tea bags. Add milk, sugar and cinnamon, boil briefly, add sultanas, mix well and set aside to fully cool.
Sift flour, baking powder and salt into a bowl, then add butter and rub with fingertips until a light crumb forms. Stir in sultana mixture gently, then flatten dough on a lightly floured surface to 5cm thick.
Cut dough into 6cm discs (re-rolling and re-cutting to make 18 rounds), arrange on prepared trays and brush with extra milk. Bake for 22 minutes, until golden and just firm, then cool on a wire rack. Serve scones with cream and strawberries, dusted with icing sugar.
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How to make perfect scones, every time
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