Ginger Tea Scones
0 made it | 0 reviews
- Sub Category Name
Food
Desserts
- Recipe Source Name
The Chefs and the Tea Maker - 2010
Used Teas
Ingredients
- 1 tablespoon Dilmah t-Series Natural Ceylon Ginger Tea
- 250g Flour
- 40g Sugar
- 60g Butter
- 1 Egg
- 5g Baking Powder
- 150ml Fresh Cream
- 25g Ginger Preserve Finely Chopped
- Pinch of Salt
Methods and Directions
- Stir flour and salt in a large bowl. Add Butter and rub in lightly using fingertips.
- In a separate pot, warm fresh cream with ginger tea. Cover and infuse for 10 minutes. Then pass through a fine strainer and refrigerate to cool. Make a well in the center of the flour. Pour in cream and tea mixture all at once and mix quickly into soft dough. Knead lightly and press to form a round about 2cm thick. Cut scones using plain round cutter. Place on a greased baking tray and bake for 10-15 minutes in an oven heated to 200°C. Cool on a wire rack. Serve with Clotted Cream and Fresh Strawberry Jam.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 07/05/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: