Tea And Scones

Methods and Directions

• 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.

• 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.

• Place cream and sugar together in a clean bowl and whisk until it has become thick.

• 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.

• 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.

• 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.