Add cream, lemonade and the tea. Mix to form a soft dough
On a floured workbench knead lightly until combined. Press the dough to a thickness of about 2cm
Use a 6cm round-cutter to cut out the scones. Place in a lightly greased baking tray. Brush the tops with milk
Bake for approx. 10-15 minutes until lightly browned
Serve warm with jam and cream infused with tea
To prepare cream for scones whip the cream and place half a teaspoon of brewed Dilmah Exceptional Rose with French Vanilla tea into the cream to infuse it
Reviews
Print
Save
Feedback and Reviews