To make earl grey infused tea scones, first prepare to soak raisins in earl grey tea.
Brew hot and EXTRA strong earl grey tea in a teapot.
Pour the hot EXTRA strong earl grey tea into raisins in a bowl.
Soak the raisins in the tea for at least 1 hour or more.
After 1 hour or more, pour the earl grey soaked raisins and tea into a fine mesh strainer and let drain thoroughly.
Preheat oven to 200 degree C ( 400 degree F ). Place oven rack in centre of oven.
Line a baking sheet with parchment paper. Slightly sprinkle some flour on top.
Measure ingredients needed: all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk and vanilla extract.
In a large mixing bowl, whisk together the DRY ingredients: flour, baking powder, baking soda, salt and sugar.
Grate finely the EXTRA cold butter.
Blend the COLD grated butter into the flour mixture with a pastry cutter.
Rub the butter into the flour mixture until it resembles coarse crumbs.
Add the drained earl grey infused raisins into the coarse crumbs flour mixture.
Toss through gently until the raisins are evenly distributed.
Add vanilla extract into the buttermilk.
Add the buttermilk into the raisins and flour mixture.
Stir JUST until the dough comes together.
Transfer the dough gently to a lightly floured surface.
Knead the dough gently.
Form into a 7 inch round (18 cm ) and 1 inch thick ( 2.5cm )
Use a 2 1/2 inch round biscuit cutter to cut the dough into circles and transfer to the baking sheet lined with parchment paper.
Lightly glazed the tops of scones with a little milk.
Baked in preheated oven for about 18 to 20 minutes.
Bake till scones are puffy and golden brown in colour. A toothpick inserted in the centre comes out clean.
Transfer the baking sheet with baked scones onto a wire rack.
Remove scones from baking sheet to cool on wire rack.
And you're done! These earl grey infused tea scones can be stored at room temperature for a few days.
Best served warm, fresh from the oven with your favourite butter and jam. SO ENJOY!