Earl Grey and Fruit Scones
I wish there was a wonderful story behind these, but the truth is, I wanted fruit scones and decided to make some. Given my love for adding tea to things, I thought Earl Grey would give them a little oomph. While I’ve called them fruit scones, they’re technically sultana scones—I prefer sultanas to other dried fruits (aka squashed flies). I know lard might put you off, but you can use butter instead. I chose lard for two reasons: I had some to use up, and older scone recipes often use a butter-lard blend for a shorter, lighter texture. It works—these scones are light, not dense or crumbly. I’ve kept the process effortless: tip the dough onto the counter, roll it lightly, and portion it out. As Mary Berry would say, they look “rustic.” If you prefer neat scones, go ahead and use a cutter—just don’t over-handle the dough. If you don’t have loose-leaf tea, use 3 teabags (ripped open). The amount I’ve suggested is a good middle ground, but feel free to adjust based on your love for tea. You can also swap Earl Grey for another black tea—go wild!
Makes 9
Hands-on Time 10 minutes
Baking Time 13 minutes
Ingredients
300g self-raising flour (plus extra for dusting)
1/4 tsp salt
30g caster sugar
1 tbsp loose-leaf Earl Grey tea
50g unsalted butter (chilled)
25g lard (chilled, or substitute with butter)
100g sultanas
160ml milk
30ml lemon juice
1 medium egg (for egg wash)
Equipment
Baking parchment
Baking sheet
Food processor
Mixing bowl
Spatula
Jug
Rolling pin
Sharp knife
Small bowl
Pastry brush
Method
1. Preheat the oven
Preheat the oven to 210°C/190°C (fan)/410°F/Gas Mark 6.
Line a baking sheet with parchment paper.
2. Prepare the dry ingredients
In a food processor, pulse the flour, salt, sugar, and tea until the tea is finely ground and the flour looks speckled.
Add the chilled butter and lard, and pulse until the mixture resembles fine crumbs.
Transfer the mixture to a mixing bowl and stir in the sultanas.
3. Make the dough
Combine the milk and lemon juice in a jug.
Gradually add the lemony milk to the dry ingredients, mixing with a spatula until the dough comes together.
4. Shape the scones
Lightly flour a work surface and turn the dough out onto it.
Roll the dough into a rough square, about 3cm thick.
Cut the dough into 9 equal-sized pieces using a sharp knife.
5. Bake the scones
Place the scones on the lined baking sheet, spacing them a few centimetres apart.
Beat the egg in a small bowl and brush the tops of the scones with it.
Bake on the middle shelf for 13 minutes, or until golden.
6. Cool and serve
Let the scones cool slightly before serving.
Enjoy!
