• ⅔ cup milk
  • 2 tea pacs of Breakfast Tea
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 40gm cold butter, cubed
  • 1 tbsp sugar
  • zest of one orange
  • ½ cup dried cranberries
  • 1 tbsp milk, to brush on top of scones
  • cherry jam and whipped cream, to serve
  1. In a saucepan set over medium heat, heat the milk with the Breakfast tea. Bring to a boil and then let it cool.
  2. Mix together flour, baking powder and sugar. Using your hands, break in the cold butter.
  3. Make a well in the centre and add the tea infused milk. Add orange zest and mix until combined.
  4. Transfer the dough on a lightly floured surface and add cranberries on top. Using your hands, slightly flaten the dough.
  5. Using a cookie cutter, cut out the scones. Brush the tops with milk.
  6. Bake at 200C for 12-15 minutes. Serve with cream and jam.
Recipe by Bake with Shivesh at