Join Nicolas for some furniture painting at Nathan's House, after which he shares his new purchase for his living room and bakes some Earl Grey Tea Scones.
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The Earl Grey Scone Recipe
Ingredients
75g / 1 cup of raisins
2 Earl Grey teabags
350g / 2 3/4 cups self raising flour
3 tbsp caster sugar
1 tsp baking powder
1 tsp salt
95g / 1/2 cup butter, chilled and cubed
1 lemon, zest only
125ml milk
flour for dusting
To serve
Lemon curd
Whipped cream
Preheat your oven to 200°C (fan) / 425°F / Gas Mark 7.
In a small bowl, combine the raisins and 1 Earl Grey tea bag. Pour over 100ml of boiling water, stir, and let the mixture steep while you prepare the scones.
In a mixing bowl, combine the flour, caster sugar, baking powder, and salt. Add the butter and rub it into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the lemon zest and the tea leaves from the remaining Earl Grey tea bag, mixing thoroughly.
Strain the water from the raisins, discard the tea bag, and add the raisins to the dry mixture.
Make a well in the center of the mixture and pour in the milk. Use a fork to gently combine and bring the dough together.
Transfer the dough to a lightly floured surface and roll it out to about 1inch thick.
Line a baking tray with parchment paper. Using a 5cm fluted cutter, cut out 12 scones, re-rolling the dough as necessary. Arrange the scones on the lined tray.
Bake in the preheated oven for 12-14 minutes, or until the scones are risen and golden brown.
Remove from the oven and allow the scones to cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve with lemon curd and whipped cream for a delightful treat.
