Tea And Scones

Tea And Scones

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Jared Ingersoll

  • Sub Category Name
    Combo
    Desserts
  • Recipe Source Name
    The Chefs and the Tea Maker - 2014

Ingredients

Tea Scones
  • 325g self-raising flour
  • 125ml cream
  • 200ml milk
  • 120g cold butter
  • 35g Dilmah Single Region English Breakfast tea
  • Pinch of salt
Custard
  • 600ml cream
  • 8 eggs
  • 220g sugar
Whipped Cream
  • 240ml fresh cream
  • 35g sugar
Tea meringue
  • 400g Dilmah Single Region English Breakfast tea
  • 500ml water
  • 500g sugar
  • 2 egg whites
  • 85g sugar
  • 20g corn flour
Strawberry meringue
  • 4 punnets of strawberries
  • 300g castor sugar
  • 1 lemon
  • 2 egg whites
  • 85g sugar
  • 20g cornflour

Methods and Directions

Tea scones
  • Cold infuse tea into cream for a couple of hours.
  • Sift flour and salt together and then rub in the cold butter.
  • Add cream and enough milk to form a firm dough.
  • Roll out and bake at 220 °C for 8-10 minutes.
  • When cool, crumble into large chunks and fry in whole butter until they become crunchy.
  • Strain and set aside.
Custard
  • Combine egg, sugar and cream.
  • Place into a shallow dish lined with greaseproof paper.
  • Bake at 110°C until set and then allow to cool completely.
Whipped cream
  • Place cream and sugar together in a clean bowl and whisk until it has become thick.
Strawberry Meringue
  • Hull strawberries, dust with castor sugar and a touch of lemon juice and leave for 24 hours.
  • Place strawberries in a stainless steel bowl, cover with cling film and cook over boiling water for about 2 hours.
  • Strain off the strawberry solids and reserve until later on.
  • Reduce the syrup over a high heat until it becomes slightly thick, allow to cool.
  • Whip your eggs whites until they are firm peak, gradually add in the sugar and whisk until a firm meringue.
  • Carefully drizzle in your strawberry syrup and add the cornflour.
  • Place meringue mixture into a piping bag with a very fine nozzle, place a piece of grease-proof paper on a tray and pipe out tinny little callets.
  • Place this into either a dehydrator or a very cool oven and to dry out completely.
Tea Meringue
  • Boil sugar and water, then add the tea and allow to infuse.
  • Strain off the tea and reduce until you have a strong sweet tea syrup.
  • Allow to cool.
  • Prepare tea meringue in the same manner as the strawberry meringue but using your tea syrup.
  • Pipe tiny pallets onto grease-proof paper and dehydrate.
Strawberry Jam
  • Take the reserved strawberry solids and cook until slightly thick.
  • To assemble your dessert, place a scoop of custard and a spoonful of cream, then add a spoonful of the strawberry jam and finally a generous mound of the tea scone crumbs and both of your meringue.
  • Garnish with just a touch of fresh mint.

ALL RIGHTS RESERVED © 2022 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 27/09/2022