Royal Milk Tea Scones (รอยัลมิลค์ทีสโคน)

1.Heat oven to 200°C. Line baking tray with baking paper.

2.Beat egg and cream until combined.

3.Add Darjeeling tea powder, flour, sugar, baking powder, and salt into a food processor. Use a plastic blade to blend all the ingredients together until combined.

4.Add butter and blend in pulses until mixture resembles wet sand then transfer into a large mixing bowl.

5.Gradually add cream & egg mixture into the bowl and mix with dough until combined. Divide the dough into 7 portions, about 90 g each and roll into balls.

6.Beat the remaining egg until combined and brush over each scone. Sprinkle with a touch of sugar and transfer to a baking tray. Bake scones for 15 minutes and set aside to cool.

7.For Whipped Butter: Beat butter until softened. Add condensed milk and beat until combined. Gradually add cream while beating the butter until smooth and light. Transfer butter into a piping bag. Pipe butter in a ring shape over each scone.

8.For Mixed Berry Jam: Add mixed berries and sugar in a saucepan then simmer until berries are softened. Combine corn starch and water then pour into the saucepan. Simmer and stir until jam thickens. Cool jam over an ice bath.

9.Dollop a spoonful of jam on to the middle of scone and serve.