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150ml whole milk, plus 2 tbsp
1 tbsp Earl Grey loose leaf tea
300g self-raising flour, plus extra for dusting
1 tsp baking powder
75g butter, cold and cut into cubes
50g caster sugar
1 orange, zest
1 medium egg yolk
227g Clotted cream
4 tbsp Waitrose Duchy Organic Seville Orange Marmalade Fine Cut
Put 150ml milk into a small saucepan, add the tea leaves and bring to a simmer. Remove from the heat, cool, cover and chill in the fridge overnight, or for at least a couple of hours, to allow the flavour to infuse.
Preheat the oven to 200°C, gas mark 6. Put the flour and baking powder in a mixing bowl. Rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs. Lift the mixture to incorporate air and keep the texture light.
Stir in the sugar and orange zest, then pour in the infused milk (including the tea leaves) and mix with a round-bladed knife to make a soft dough. When the mixture forms a rough ball, place on a work surface that has been lightly dusted with flour.
Knead the dough briefly to smooth out the cracks (taking care not to overwork it). Roll
out to about 2cm thick and cut into 8 rounds using a 6cm pastry cutter. If needed, gather
the scraps of dough, knead briefly, roll out
and cut again.
Arrange the scones on a baking sheet. Beat together the egg yolk and 2 tbsp milk to make a glaze, then brush this over the tops of the scones. Bake for 10-12 minutes, until risen and golden. Transfer to a cooling rack.
Serve the scones warm or cold. Split and spread with clotted cream and marmalade.
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