for 14 pieces

Flavoured milk

2 tbsp	Fine Food Rhubarb Blue Oolong
2 dl	milk

Dough

300 g	white flour
½ tsp	salt
2 tbsp	sugar
2 tsp	baking powder
1 tsp	Fine Food Rhubarb Blue Oolong, finely ground
70 g	butter, cut into pieces, cold

How it's done

Flavoured milk

Remove the blue cornflowers from the tea, set aside. Pour the milk and the remainder of the tea into a pan, bring to the boil. Remove the pan from the heat, leave to infuse for approx. 2 mins., strain, leave to cool.

Dough

In a bowl, mix the flour with all the other ingredients up to and including the tea and reserved cornflowers. Rub together using your hands to form an even, crumbly mixture. Pour in 150 ml of the flavoured milk and mix quickly to form a soft dough – do not knead.

To shape the scones

On a lightly floured surface, roll out the dough to approx. 1.5 cm thick, cut out circles (approx. 4 cm in diameter), place on a baking tray lined with baking paper, brush with a little of the remaining milk.

To bake

Approx. 16 mins. in the centre of an oven preheated to 200°C. Remove the scones, allow to cool slightly on a rack, serve lukewarm.

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