17.60 fl oz Flour
0.70 fl oz Baking Powder
0.07 fl oz Salt
0.44 fl oz Sugar
1.76 fl oz Butter
4.40 fl oz Milk
4.40 fl oz Strong brewed rooibos tea using 2 teabags
1 Egg, beaten
TOPPINGS
8.80 fl oz Whipped cream
Rasberry or jam of choice
1 Preheat oven to 428°F.
2 Grease a cupcake pan or oven pan
3 Infuse tea till strong and cool
4 Add butter to dry ingredients
5 Add wet ingredients to mixture and stir till mixed
6 Scoop into greased cupcake pan or form balls and bake on a greased oven pan
7 Bake until golden
8 Enjoy with whipped cream and raspberry jam
9 Recipe makes about 16 scones