Earl Grey oat scones
Bergamot infused scones with a healthy oat crunch.
- 500 ml cake flour
- 10 ml baking powder
- 1 pinch salt
- 60 g cold butter, diced
- 250 ml rolled oats
- 1/2 cup brown sugar
- 2 Tbs Earl Grey tea leaves
- 120 ml milk
- 2 eggs
Preheat oven to 180C
Mix together the flour, baking powder and salt.
Rub the butter into the flour mixture until it is crumbly.
Stir in the oats, sugar and Earl Grey.
Strain the leaves from the milk, then whisk together with the eggs.
Slowly add enough of the liquid to the dry ingredients, stirring lightly to combine, until a soft dough forms.
Turn the dough out onto a floured surface and pat out lightly with hands to form a square about 3cm thick
Cut scones out into desired shapes then place onto a greased baking tray
Place the scones onto a greased baking tray.
Brush the top of each scone with any leftover liquid, or plain milk then sprinkle with oats and brown sugar.
Bake for 25 - 30 minutes or until scones are risen and cooked through.