English Earl Grey and Lavender Scones with Clotted Cream

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, cold and diced
• 2 teaspoons dried lavender
• 2 bags Earl Grey tea, contents only
• 2 cup whole milk
• 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 bowl, combine the sifted flour, sugar, baking powder, and salt.
3. 03
   Add the cold, diced butter and rub it into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
4. 04
   Stir in the dried lavender and the contents of the Earl Grey tea bags.
5. 05
   Make a well in the center of the dry ingredients and pour in the milk, mixing gently to form a soft dough.
6. 06
   Turn the dough out onto a lightly floured surface and knead briefly until smooth.
7. 07
   Roll the dough out to about 1 inch thick and cut out rounds using a 2-inch cutter.
8. 08
   Place the scones on the prepared baking sheet and brush the tops with the beaten egg for a glossy finish.
9. 09
   Bake in the preheated oven for 12-15 minutes, or until the scones are risen and golden brown.
10. 10
    Transfer to a wire rack to cool slightly before serving with clotted cream.