Step 1

Put 150ml milk into a small saucepan, add the tea leaves and bring to a simmer. Remove from the heat, cool, cover and chill in the fridge overnight, or for at least a couple of hours, to allow the flavour to infuse.

Step 2

Preheat the oven to 200°C, gas mark Put the flour and baking powder in a mixing bowl. Rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs. Lift the mixture to incorporate air and keep the texture light.

Step 3

Stir in the sugar and orange zest, then pour in the infused milk (including the tea leaves) and mix with a round-bladed knife to make a soft dough. When the mixture forms a rough ball, place on a work surface that has been lightly dusted with flour.

Step 4

Knead the dough briefly to smooth out the cracks (taking care not to overwork it). Roll out to about 2cm thick and cut into 8 rounds using a 6cm pastry cutter. If needed, gather the scraps of dough, knead briefly, roll out and cut again.

Step 5

Arrange the scones on a baking sheet. Beat together the egg yolk and 2 tbsp milk to make a glaze, then brush this over the tops of the scones. Bake for 10-12 minutes, until risen and golden. Transfer to a cooling rack.

Step 6

Serve the scones warm or cold. Split and spread with clotted cream and marmalade.