“Pure Ceylon Green Tea”, Buttermilk & Orange Scone

Here is the first recipe from the competition. I prefer to use buttermilk in citrus flavoured scones and this is a great sweet scone.

Ingredients make 75

900 g self raising flour

200 g caster sugar

30 g sea salt flakes

300 g unsalted butter

500 g cultured buttermilk

2 oranges zest and juice (80g)

8 Pure Ceylon Green tea bags (16g)

Method

Preheat the oven to 200°C (fan forced). Place green tea leaves and salt in a mortar and grind with the pestle. Add sugar, orange juice and mix evenly. Place flour in a large bowl and add the butter, use the hands to rub the butter into the flour until it resembles bread crumbs. Mix buttermilk and the orange juice mix in another bowl. Blend this mixture into the flour mix and combined to dough. Turn onto a lightly floured surface and roll the dough to a 2 cm thickness. Cut out the scones with a 3 cm scone cutter and transfer to a lightly floured tray. Space approx. a centimetre apart and bake for approx 12 minutes and cooked through.

Note: This portion makes approx. 25 normal size scones