English afternoon tea scones

Method

1. Lightly grease two baking trays. Preheat the oven to 220°C gas (200°C fan / gas mark 7)

2. Place the flour and baking powder into a bowl, add the butter and rub together using your fingertips until you reach a crumble, then add the sugar.

3. In a saucepan, heat the milk (but do not boil) then add the teabags and remove from the heat. Allow the tea to steep for 5 minutes before squeezing and removing, then leave the milk to cool.

4. Beat together the eggs and add to the cooled milk, then leave aside a couple of tablespoons of this mixture for glazing later on.

5. Gradually incorporate the egg/milk mixture to the dry ingredients until its forms a soft dough.

6. Turn the dough out on to a floured surface and roll out with a rolling pin until 1-2cm thick. Stamp out circles of dough using a fluted cutter.

7. Place the scones on the baking tray and glaze the tops with the remaining egg/milk mixture using a pastry brush.

8. Bake in the oven for 10-15 minutes until golden.

9. Serve the scones with jam, clotted cream and a cup of afternoon tea.