Earl Grey and Pistachio Scones
Working time: 35 minutes
Resting time: 2 hours 30 minutes
Baking time: 20 minutes
Makes 14 to 16 scones
Ingredients
1 Earl grey tea bag
250g golden sultanas
160g full fat milk
150g Lurpak® unsalted butter
600g plain flour
30g baking powder
150g caster sugar
160g double cream
75g crushed pistachios
1 egg
Pinch of salt
Lurpak® Slow Churned butter (for serving)
Method
Place the tea bag in a bowl and cover with 100g of just boiled water. Allow the tea to brew and remove the bag. Add the golden sultanas and leave to infuse for two hours.
Place the milk in a pan and put the tea bag in with this. Bring to the simmer. Turn off the heat and leave set aside until cold. Remove the tea bag and discard.
Pre-heat the oven to 180°C.
Rub the butter into the flour. Add the baking powder and sugar. Stir in the cold cream and infused milk. Drain the sultanas from the tea infusion and add them and the pistachios to the bowl and stir into the mix.
Dust with a little flour and rest the dough for half an hour. Roll out the dough to 3cm thick and cut out your scones.
Place the scones onto a tray and brush off any excess flour. Beat the egg in a cup with a pinch of salt and use to glaze the top of the scones. Bake for 20 minutes or until light golden brown. Leave to cool.
To serve, split in half and spread generously with butter.
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