Currant & Tea Scones

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8 Ingredients

Number of servings

1/4 cup currants
3 cup self raising flour
1 cup milk
80grams butter, chopped
250grams strawberries (to serve)
2 chai tea bags
300milliliter thickened cream, whipped (to serve)
2tablespoons caster sugar

Nutrition per serving

14% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat oven to 220°C. Place tea bags into a jug and pour over 1/2 cup boiling water. Set aside for 3 minutes. Remove bags, squeezing out liquid. Discard bags. Add currants to tea and soak for 5 minutes.

Step 2 of 3

Meanwhile, put flour and sugar into a bowl. Add butter and rub into flour.

Step 3 of 3

Drain currants, measuring the liquid in a jug and add enough milk to make up to 11/2 cups. Stir currants and tea mixture into flour mixture. Stir quickly and lightly together using a dinner knife until combined. Turn out onto a lightly floured surface, knead lightly until smooth and pat out until 2cm thick. Cut out 5cm rounds and transfer scones to a baking tray. Bake for 12-15 minutes or until well risen and golden. Serve with whipped cream and strawberries.