I decided to soak raisins overnight in earl grey tea, before incorporating them into my scone along with plenty of lemon zest.
Earl grey and lemon scones
Earl grey tea bag
120ml almond or soya milk
1/2 tsp apple cider vinegar
185g plain flour
50g golden caster sugar
2 tsp baking powder
3/4 tsp bicarbonate of soda
Pinch of salt
110g dairy free spread (I use pure)
Zest of a lemon
1/2 tsp vanilla paste/ extract
The night before you make the scones, make a strongish small cup of earl grey tea, and soak the raisins in it overnight. Come morning they will be plump and infused with earl grey.
Preheat the oven to 180C/160C FAN and dust a baking sheet with flour. Mix the milk and vinegar together and set aside to curdle.
Mix the flour, oats, sugar, baking powder, bicarbonate of soda and salt. Rub the dairy free spread in with your fingertips until the mix resembles breadcrumbs. Stir through the zest of a lemon.
Add the vanilla to the milk and stir the milk mix into the dry ingredients until just combined, do not overmix. Dollop 8 equal blobs onto the baking sheet and bake in the oven for 20-25 minutes until golden.
Transfer to a wire rack to cool a little before enjoying warm with butter, lemon curd, marmalade or jam.
Enjoy any leftovers the next day refreshed in a warm oven for five minutes.
The lemon and earl grey complement each other beautifully, the earl grey adds a fragrance and takes away a little of the sweetness of the raisins. For an experiment I was very pleased and would definitely make them again.