A must-have for afternoon tea devotees, these scones are quintessentially British: made with an Earl Grey twist and best served with, you guessed it, more Earl Grey!
Soak the sultanas in the Earl Grey tea overnight or simmer them gently in a small pan for about 15 minutes and leave to cool fully. The sultanas should have absorbed most of the tea, but pour out any excess.
(You can use either Dragonfly Classic tea Earl Grey tea or Dragonfly Organic Earl Grey Rooibos tea.)
Preheat the oven to 220°C. Sift the flour, baking powder and salt into a bowl. Gently rub in the butter with your fingertips.
Stir in the sugar, sultanas and then add most of the milk. Bring it all together to form a soft, but not sticky dough, adding more milk as needed. Be careful not to overwork the dough with your hands.
Pat the dough into a slightly flattened ball, and roll out onto a lightly floured surface until about 2cm thick. Using a 4cm circular cutter, cut out the scones.
Brush the tops lightly with beaten egg, taking care not to let the egg drip down the sides (this will affect the rise).
Bake for 12-15 minutes until well risen and golden. Transfer to a wire rack to cool completely.
Slice scones in half and serve with strawberry jam and clotted cream. Enjoy with a lovely cup of Earl grey!