British Earl Grey Lemon Scones with Clotted Cream

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons Earl Grey tea leaves, finely ground
• 1 tablespoon lemon zest, grated
• 1 cup unsalted butter, cold and cubed
• 2 cup whole milk
• 1 teaspoon vanilla extract
• 1 large egg, beaten

• 1 cup clotted cream

Method

1. 01
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 02
   In a large mixing bowl, combine the flour, sugar, baking powder, salt, ground Earl Grey tea leaves, and lemon zest.
3. 03
   Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
4. 04
   In a separate bowl, whisk together the milk, vanilla extract, and beaten egg.
5. 05
   Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a fork until the dough begins to come together.
6. 06
   Turn the dough out onto a lightly floured surface and knead gently until smooth. Roll the dough out to about 1-inch thick.
7. 07
   Using a round cutter, cut out scones and place them onto the prepared baking sheet.
8. 08
   Brush the tops of the scones with a little milk and bake in the preheated oven for 12-15 minutes, or until golden brown.
9. 09
   Remove the scones from the oven and transfer them to a wire rack to cool slightly.
10. 10
    Serve the warm scones with a generous dollop of clotted cream.