15 August, 2016
Playing with flavours is one of my favourite pass times. This is another scones recipe that I tried and thought it is a keeper. A good flaky scone is always a winner at the table. What could be better than a scone? An infused scone.
My latest obsession is infusing food with flavours specially with tea. It has become a bit of a trend followed by numerous cooking shows. However, I quite like the idea of infused teas and why not use that tea to infuse some scones?
What I have done is soak up a hand full of sultanas in hot tea. Tea can be anything you fancy, I have tried this with earl grey, lady grey, lemon grass and all of them turned out nice and aromatic.
It is simple. Just brew your choice of tea (a tea with unique smell works better) in a teapot and then strain and reheat the tea. I then let the sultanas soak in the tea for about an hour. Then simply strain and toss these sultanas in your scones dough. If you like a stronger infusion, use some of the tea as well.
When the scones are being baked, the whole house fills with the sensational fragrance that will make your mouth water.
As the scones are already so good and sweet with all the sultanas, you can eat them as is. But some jam wouldn’t hurt and a dollop of cream too if you fancy.
- 250g self-rising flour
- 20g caster sugar
- 15g milk powder
- 50 g butter, cubed
- 100 ml water
- A hand full of sultanas
- Tea of your choice
- Preheat oven to 220 °C.
- Brew tea in a separate pot and strain out.
- Reheat and let sultanas soak in the tea for an hour.
- Place flour, milk powder, sugar in a big bowl and give a quick mix.
- Add the cold butter and rub in to flour using fingers, until it represents breadcrumbs.
- Strain the sultanas and add in to the mix.
- Add two table spoons of the tea to the mix.
- Add water and mix with a spoon or hand until just combined. (Adjust water depending on the wetness or dryness of the mix)
- Place the dough on to a floured surface and fold and press lightly until dough comes together.
- Let sit for 10 minutes.
- Roll on a floured surface to 3.5 cm thickness and cut shapes using a cutter.
- Place on the prepared tray and bake for 20 minutes or until tops become light golden brown.
- Cool on a wire rack.