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.
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.
- 8 awesome scones.
LET'S GET CRACKING
- Before you start, make sure to preheat your fan oven to 200C degrees.
- 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.
- 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.
- Next up, grab a mixing bowl and sieve in all of the flour, salt, baking powder and caster sugar.
- 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.
- Grate in your lemon zest and gently mix it into the ‘bread crumb’ mixture.
- 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.
- 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.
- 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.
- Roll out your dough to around 4cm thick and use a cookie cutter to chop out the scone shapes.
- Bob your scones onto a baking tray that’s been lined with baking paper and brush the tops with your egg.
- Bake! They’ll need 10-15 minutes - look for their golden-brown colour.
- Serve warm with clotted cream, lemon curd, and a cup of English Breakfast. Delicious.