English Breakfast Scones


We always come back to English Breakfast and lemon - whether it’s in our cold brew iced teas or in our bakes. This go-to flavour combination gives these light and delicious scones just the right balance of malt and citrus, made even more moreish when paired with clotted cream, a smidgen of lemon curd, and a cup of tea, of course.

THE PERFECT MOREISH SNACK.

English Breakfast & Lemon Scones On A Tray

FOR THE INFUSED MILK

  • 175ml whole milk;
  • 2tbsp of English Breakfast Loose Leaf.

FOR THE SCONE MIX

  • 350g self-raising flour;
  • 1/4 tsp salt;
  • 1tsp baking powder;
  • 85g chopped cold unsalted butter;
  • 2 heaped tbsp caster sugar;
  • 1 1/2 lemons, zested;
  • 1 egg.

THIS MAKES

  • 8 awesome scones.

LET'S GET CRACKING

    1. Before you start, make sure to preheat your fan oven to 200C degrees.
    2. Time to infuse your milk. Pop 2 tbsp of loose leaf English Breakfast into a pan with all of your milk. Bring it to a boil then immediately turn it down and simmer for 5 minutes. After it’s simmered, bob the lid on your pan and leave it to cool.
    3. Once it’s cooled, pour it through a fine sieve to remove the leaves from your newly-malty milk. Squeeze a small amount of lemon juice into your milk and give it a quick stir.
    4. Next up, grab a mixing bowl and sieve in all of the flour, salt, baking powder and caster sugar.
    5. Add the butter into the mixing bowl. Top tip: make sure it’s chopped into small chunks so it’s easier to mix in. Rub the ingredients together with cold fingertips until you have a fine bread crumb consistency.
    6. Grate in your lemon zest and gently mix it into the ‘bread crumb’ mixture.
    7. Make a well in the middle of your bowl of crumbs and pour the infused milk into the middle of the hole. Use a fork to start bringing your mixture together.
    8. Time for the messy bit! Once your mixture starts to come together, cast aside your fork and get in there with your hands to bring it all together into a dough.
    9. Dust your surface and rolling pin, then pop your dough in the middle. Sprinkle a small dusting of flour on the top of the dough - not too much.
    10. Roll out your dough to around 4cm thick and use a cookie cutter to chop out the scone shapes.
    11. Bob your scones onto a baking tray that’s been lined with baking paper and brush the tops with your egg.
    12. Bake! They’ll need 10-15 minutes - look for their golden-brown colour.
    13. Serve warm with clotted cream, lemon curd, and a cup of English Breakfast. Delicious.


    Shop English Breakfast Loose Leaf here.