Food and Travel Magazine | Earl Grey scones
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Cooking tools:
- Cookie cutter
- Rolling pin
- Pastry brush
- Cooling rack
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Round-bladed knife
- Airtight container
- Refrigerator
Ingredients
- 220g plain flour
- 6g Earl Grey, finely ground (approx. 2 teabags)
- 30g caster sugar
- 16g baking powder (approx. 4tsp)
- 2g fine salt
- 75g butter, cold
- 130g crème fraîche
- 2 eggs
- 1g fine salt
- crème fraîche
- jam, such as raspberry and rhubarb
- stewed plums (optional)
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