Earl Grey scones

Makes 5-6 Cakes, Bread and Pastries

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Method

To make the egg wash, whisk the eggs and salt together for as long as possible – the salt helps break down the eggs to make it easier to brush on. If making ahead, keep in an airtight container in the fridge.

Line a baking tray with baking paper. In a large mixing bowl, whisk together the plain flour, Earl Grey, caster sugar, baking powder and salt until well combined.

Cut the cold butter into 1–2cm pieces and rub into the flour mixture using your fingertips for around 5 minutes until it resembles coarse breadcrumbs.

Add the crème fraîche to the mixture and stir until just combined. You can use a round-bladed knife to cut through the dough to stir it together.

Lightly dust a clean surface with flour and transfer the dough on to it. Knead the dough gently for around 1 minute by folding it over on itself several times until it is smooth and no dry bits remain.

Using a rolling pin or your palms, flatten it into a 2.5cm thick dough. You want to make sure the dough is evenly combined and there are no dry bits or areas where the dough isn’t in one piece, otherwise it will split open during baking.

Using a 6.5cm round or fluted cutter, cut out scones decisively from the dough and place them upside-down on the prepared baking tray. Re-roll the scraps to make more scones.

Rest the scones for around 20 minutes. Preheat the oven to 220C/200C F/Gas 7.

Brush the tops of the scones with a little egg wash and bake in the preheated oven for 12-14 minutes or until they are golden brown and towering.

Transfer to a wire rack to cool, then serve with crème fraîche, jam and stewed plums, if using. They will keep for up to 2 days in an airtight container.