SUMMER SCONES

Instructions:

1.         Line a baking sheet with parchment paper.

2. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.

3.         Grate the cold butter and add to the dry mixture.

4.         In a separate bowl whisk together the yogurt, heavy cream, and egg until well blended. Add the two packs of Earl grey tea to the dry mixture and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. The earl grey works well with all jams and is incredibly aromatic. Preheat oven to 400°F.

5.         Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much. Pour the lightly combined dough onto the lined baking sheet and lightly press to form a 1-inch thick disk of approximately 8 inches in width. The dough should not be fully formed as crumbly pieces is what you want.

6.        Cut into 6 wedges with bench scraper or a butter knife.

7.         Gently press with a spoon to create a well and dollop preferred flavored jams on top. In this recipe, I did half apricot and blackberry jam. Lastly, sprinkle brown sugar, it melts into the dough and it gives the scones more of a kōbashii (fragrant) flavor.

8.        Bake in the preheated oven until golden, about 16 - 18 minutes.

         Enjoy xx.