Dilmah Uda Watte Scone with Rare Roast Beef on Stilton and Walnut Butter

Serves: 4

Difficulty:

Cuisine:

Saved:

190

Recipe by: Dilmah

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Dilmah Uda Watte Scone with Rare Roast Beef on Stilton and Walnut Butter

Ingredients:

Dilmah Uda Watte Scone

1 egg

2 cups self-raising flour, sifted twice

1 tbsp Uda Watte Tea, finely ground with a mortar and pestle

125ml pouring cream

125ml milk infused with Uda Watte (cooled)

Stilton & Walnut Butter

200g unsalted butter, room temperature

40g toasted walnuts, chopped

100g Colston Bassett Stilton,room temperature

Method:

Dilmah Uda Watte Scone

Heat milk, infuse with 1 teaspoon Uda Watte Tea leaves, then strain and leave to cool
Preheat oven to 220°C
Beat egg and sugar in bowl, add milk and cream, combine, fold in flour
Place mix on a floured surface, and shape with your hands so it is 2cm high, cut with a 3cm cutter, place onto a greased tray and bake for 12 - 15 minutes

Tips & Hints:

Stilton & Walnut Butter

Combine all ingredients in a bowl. It does not matter if there are some large pieces of Stilton visible
Place about a 30cm strip of plastic wrap on the bench and spoon butter on it. Then roll into a sausage shape about 3cm in diameter, chill until ready to use

Tips & Hints: