Dilmah Uda Watte Scone with Rare Roast Beef on Stilton and Walnut Butter

Dilmah Uda Watte Scone with Rare Roast Beef on Stilton and Walnut Butter

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  • Sub Category Name
    Combo
    Main Courses
  • Recipe Source Name
    Real High Tea Australia Volume 1

Ingredients

Stilton & Walnut Butter
  • 200g unsalted butter, room temperature
  • 40g toasted walnuts, chopped
  • 100g Colston Bassett Stilton, room temperature
Dilmah Uda Watte Scone
  • 1 egg
  • 2 cups self-raising flour, sifted twice
  • 1 tbsp Uda Watte Tea, finely ground  with a mortar and pestle
  • 125ml pouring cream
  • 125ml milk infused with  Uda Watte (cooled)

Methods and Directions

Stilton & Walnut Butter
  • Combine all ingredients in a bowl. It does not matter if there are some large pieces of Stilton visible.
  • Place about a 30cm strip of plastic wrap on the bench and spoon butter on it. Then roll into a sausage shape about 3cm in diameter, chill until ready to use.
Dilmah Uda Watte Scone
  • Heat milk, infuse with 1 teaspoon Uda Watte Tea leaves, then strain and leave to cool.
  • Preheat oven to 220C.
  • Beat egg and sugar in bowl, add milk and cream, combine, fold in flour.
  • Place mix on a floured surface and shape with your hands so it is 2cm high, cut with a 3cm cutter, place onto a greased tray and bake for 12 – 15 minutes.
  • Makes 12.

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