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In a medium sauce pan, bring the water to the boil. Once boiled remove from the stove top, add in the loose earl grey leaf tea to infuse for 3-4minutes. Once infused pass through a fine sieve and pour over the sultana’s, sit aside.
Place the plain flour, caster sugar, baking powder, butter, vanilla essence and salt into a kitchen aid with a paddle attachment. On medium speed start mixing until the mixture has turned into a crumble. Once it has turned into crumbs, add in the eggs and bulla cream gradually on a medium speed and mix for 5minutes once the scones have turned into dough and developed.
Strain the sultana’s from the liquid and add to the dough just till combined. Remove from the machine and allow resting on a floured surface bench covered. Rest for 20-30minutes.
Once rested roll out to 1.5cm high, dust a baking tray with flour and cut out the scones using a metal cutter, cut out at 5.5cm. Flip the scones over and brush them with the bulla cream making sure they are spread out.
Bake in the over at 200 C for 12-15minutes they may need a few minutes more.
Serve with bulla cream and mixed berry jam
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