Ingredients

The following ingredients have 8 Servings
  • ¼ cup boiling water
  • 4 earl grey teabags ((notes 6))
  • 325 g plain (all purp) flour ((2 ½ cups / 11.4oz))
  • 45 g icing (powdered) sugar ((⅓ cup / 1.2oz))
  • 3 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 75 g unsalted butter, cold and grated ((3 oz / ¾ stick))
  • ¾ cup cold milk (plus 2 teaspoons extra)

Instruction

  • Steep two of the teabags in the boiling water for 5 minutes. Squeeze them out well then discard the teabags, and allow the tea to cool completely.
  • Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
  • In a large bowl, use a whisk to combine the flour, icing sugar, baking powder, salt and the tea leaves from the final two teabags.
  • Add the cold grated butter and using either your fingertips or pastry cutter, gently blend the butter into the flour until only small pieces remain, the size of lentils.
  • Add the tea liquid and milk and stir with a spoon to sticky dough.
  • Turn the dough out onto a very lightly floured surface. Shape it into a rectangle about 1 ½ inches high and twice as long as it is wide,
  • Use a sharp knife, dipped in flour, to cut the dough into 8 tall squares.
  • Transfer to the prepared baking tray and brush the reserved milk over the tops.
  • Bake for 20 minutes until turning golden on top. Cool for 5 minutes then serve warm.