February 03, 2014 - 13:57 GMT hellomagazine.com A delicious recipe for earl grey and pistachio scones. GALLERY Ingredients 1 Earl grey tea bag 250g golden sultanas 160g full fat milk 150g Lurpak® unsalted butter 600g plain flour 30g baking powder 150g caster sugar 160g double cream 75g crushed pistachios 1 egg Pinch of salt Lurpak® Slow Churned butter (for serving)Method • Place the tea bag in a bowl and cover with 100g of just boiled water. Allow the tea to brew and remove the bag. • Add the golden sultanas and leave to infuse for two hours. • Place the milk in a pan and put the tea bag in with this. Bring to simmer. Turn off the heat and leave set aside until cold. Remove the tea bag and discard. • Pre-heat the oven to 180°C. • Rub the butter into the flour. Add the baking powder and sugar. • Stir in the cold cream and infused milk. • Drain the sultanas from the tea infusion and add them, along with the pistachios, to the bowl and stir into the mix. • Dust with a little flour and rest the dough for half an hour. • Roll out the dough to 3cm thick and cut out your scones. • Place the scones onto a tray and brush off any excess flour. • Beat the egg in a cup with a pinch of salt and use to glaze the top of the scones. • Bake for 20 minutes or until light golden brown. Leave to cool. • To serve, split in half an spread generously with Lurpak Slow Churned butter.
