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The Da Vinci Code; Earl Grey and Lemon Scones


Units Scale
  • 2 earl grey teabags
  • 1/2 cup milk
  • one lemon, grated and juiced (half will be used for the scones, the other half for the glaze)
  • 1/4 cup white sugar
  • 1 tbsp water
  • 2 cups self raising flour
  • 1/3 cup white sugar
  • 45g softened butter
  • 1 tsp baking powder


  1. Start by heating the milk in a mug in the microwave for about a minute until hot. Infuse the two teabags and half the lemon rind in the milk for about 20 minutes.
  2. Meanwhile, take half the juice of the lemon and the other half of the grated lemon, and add it to a small saucepan with the 1/4 cup of white sugar and the tablespoon of water. Let simmer until reduced to a sticky glaze (about 10 minutes). Turn off the heat and let sit to cool.
  3. After your milk, tea and lemon is infused, mix it together with the rest of your ingredients (sugar, flour, butter and baking powder). The dough should be kneadable by hand. Dry enough to hold, but still moist enough. Roll it out about 1 inch thick, and use a round cookie cutter to cut out the circles of dough.(I actually used the bottom of a large funnel from my canning set. Anything works!)
  4. Butter a cookie pan and place the circles of dough with an inch or two of space between each. Bake for about 20 minutes at 150C/300F. Gluten free scones will turn out looking like this, ‘normal’ scones will fluff slightly.