Tired of regular cream tea? This recipe places several tasty spins on a traditional scone and clotted cream combo.
Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.
For the scones, place the flour, salt and butter into a bowl. Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
In a small bowl, whisk the eggs and buttermilk together until well combined. Slowly add to the flour mixture, mixing to combine. Add the Earl Grey tea leaves and mix to form a dough.
Turn the dough out onto a floured work surface and roll out to a thickness of 2cm/1in. Cut out scones using a 5cm/2in round cutter and place them on the prepared baking tray, spacing them out slightly.
Bake the scones for 10-12 minutes, or until the scones are golden-brown and cooked through. Set aside on a wire rack to cool.
For the amaretto clotted cream, mix all of the clotted cream ingredients together in a bowl until well combined.
Cut the scones in half, top one half with some of the cream and the other half with some blueberry jam. Sandwich together and serve.
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As the final week of heats begins, five more amateur cooks enter the competition.