Ingredients
250g (8.8 oz) plain flour
1/3 tablespoon salt
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon Madura Green Leaf Tea
70g (2.5 oz) butter
150mL (5 oz) milk
1 egg, separated into yolk and white
Method
Sift together the flour, baking powder, salt, green tea and sugar.
Cut the butter into small pieces. With your fingertips, mix the butter into the flour until it becomes dry and flaky.
Combine the milk and egg yolk, and pour the mixture into the flour a little at a time. Mix and knead into a moist dough, but not so moist that it becomes moist.
Preheat the oven to 180°C (350°C)
Place the dough on a floured board and knead slightly until smooth. Roll out to a thickness of 2cm and cut out shapes with a cookie cutter or the rim of a glass.
Brush the tops with a little egg white, place on a baking sheet, and bake for 12-15 minutes, until slightly brown.
Cut each scone in half and eat with jam and fresh cream.
Notes: I replaced the green tea with earl grey, and it actually required 17 minutes cooking time but the inside was still a bit underdone. However too much more and the outside would be burnt.
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