WHAT YOU NEED

Earl Grey Tea Raisins

1. In a small saucepan, bring the water to the boil over a high heat. Remove the saucepan from the heat and add in the tea. Stir the tea and allow to infuse for 3 minutes. Stir every so often. When the 3 minutes is up, strain the tea through a fine sieve keeping the liquid and discard the tea leaves.

2. Pour the tea liquid over the sultanas, allow to cool and store in the fridge with clear wrap on the surface until required. Keep in fridge for up to 1 week.

Buttermilk Scones

1. In an electric mixer with a paddle attachment place all the dry ingredients and butter into the bowl, place on low speed to create a crumbly texture. Mix for at least 5 minutes.

2. Whisk together the buttermilk, eggs and vanilla paste. Gradually add the mixture and mix on a high speed until the dough comes together and there are no crumbs on the bottom of the bowl.  Continue mixing for 2-3 minutes.

3. Divide the dough into two: one plain, and the other with tea soaked raisins that have been squeezed to remove excess liquid. Lightly knead on a floured surface to incorporate all the raisins. Roll into a round ball and slightly push down to form a rectangle shape ready for rolling.

4. Cover with clear wrap and allow to rest for 10 minutes at room temperature.

5. Give a light knead and roll to 2cm thick. Cut with a 5.5cm cutter, making sure not to place a hand over the top as that makes the dough shrink. Just hold onto the side of the cutter ring and push down.

6. Turn the scone so the flat side becomes the top as you place onto a spray-greased tray. Wash with egg yolk and rest 1 hour at room temperature. Preheat oven to 190°C and bake for about 15 minutes till scones get colour. Dust plain scones with plain flour and egg wash the raisin scones.

7. Once out of the oven, give them a couple of minutes and eat straight away. Best served with clotted cream and favourite jam.