- 2 Heaped Teaspoons Henry Langdon English Breakfast Loose Leaf Tea
- 1 Cup Water
- 400ml Milk
- 1/4 Cup Caster Sugar
- 1 1/2 Teaspoon Ground Cinnamon
- 200g Chopped Sultanas
- 600g Plain Flour
- 8 Teaspoons Baking Powder
- Pinch of Henry Langdon Sea Salt Flakes
- 90g Unsalted Butter
Begin by preparing oven trays with baking paper, and preheating the oven to 180°C (fan forced).
Add 1 cup of water to a saucepan with the two teaspoons of Henry Langdon English Breakfast Loose Leaf Tea in an infuser (Alternatively you can add the tea straight into the saucepan and strain after brewing). Once brewed (taking two to three minutes), remove the infuser and add your milk, sugar and cinnamon and boil till sugar is dissolved. Once dissolved, add sultanas and remove from heat, and leave to cool.
Sift flour, baking powder and salt into a bowl, then add butter into the bowl. Use your fingertips to create a crumble mixture. Once a crumb forms, add the sultana mixture and mix until a dough forms. Remove the dough from bowl onto a floured surface, flattening to desired thickness (usually around 5-6cm).
Cut dough into discs and place on preprepared lined trays, baking for rouhgly 20 minutes, or until golden. For additional golden colour, brush with milk before baking.
Serve with cream and strawberries for a delicious afternoon treat.