Serves: 4


  • 450g Self-raising Flour
  • 450g Self-raising Flour
  • 2 tsp Baking Powder
  • 75g Butter, At Room Temperature
  • 50g Golden Caster Sugar
  • 2 Eggs
  • 225ml Milk
  • 4 English Breakfast Tea BagsJam
  • Double Thick Cream


  1. Lightly grease two baking trays. Preheat the oven to 200°C
  2. Place the flour and baking powder into a bowl, add the butter and rub together using your fingertips until you reach a crumble, then add the sugar.
  3. In a saucepan, heat the milk (but do not boil) then add the teabags. Allow the tea to steep for 5 minutes before squeezing and removing, then leave the milk to cool.
  4. Beat together the eggs and add to the cooled milk, then leave aside a couple of tablespoons of this mixture for glazing later on.
  5. Gradually incorporate the egg/milk mixture to the dry ingredients until its forms a soft dough.
  6. Turn the dough out on to a floured surface and roll out with a rolling pin until 1-2cm thick. Stamp out circles of dough using a fluted cutter.
  7. Place the scones on the baking tray and glaze the tops with the remaining egg/milk mixture using a pastry brush.
  8. Bake in the oven for 10-15 minutes until golden.
  9. Serve the scones with jam, clotted cream and Twinings English Breakfast Tea
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