A machine with a $13,000 (£ 7,700) price tag is said by it's manufacturers to make "the perfect cup of tea" Bkon , the company behind the machine , says the brewing process is alot more complacated than simply dipping a teabag into some boiling water

Prototypes are being tested in U.S. coffee shops , and the device could be commercially available later this year

But experts are questioning whether anyone would want to pay so much foe a tea maker

The craft brewer relies on a novel process of brewing called reverse atmospheric infusion (Rain) , it uses a brewing chamber , into which loose leaves and water are placed , the air is then drawn out to create a vacume

This negative pressure in the chamber brings the tea leaves to the surface of the liquid and according to Bkon , draws out flavour more precisely than simply adding boiling water

The process is repeated for between 60 and 90 seconds , diffrent flavours need diffrent numbers of infusion cycles , and variables such as water temperature and contact time can be fine tuned

The machine can brew more than 60 cups of tea an hour , it has led the makers to boast of creating "tea 2.0" in 2012 Cambridge Consultants , the company that helped creatr the fitst round teabag , designed a capsule based tea brewing system, it is currently in talks with a range of manufacturers about bringing it's machine to the at an equivelent price to "conventional coffee machines"

This third Crumpet recipe yields 18 crumpets

1Lb. (450g) Sifted Plain Flour

1/2 tsp. Salt

1 tsp. Sugar

2 tsp. Active Dry Yeast

1/2 Pint (300m) Warm Milk

1/2 Pint (300m) Warm Water

1/2 tsp. Bicarbonate of Soda

Vegetable Oil or Cooking Spray

Mix flour , salt , sugar and yeast well , pour in your warm milk and water into the center of dry ingredients and mix until the batter is thick and smooth , set aside and cover with towel  and allow to rise til spongy  ( about 1 hour) , add your Bicarbonate of Soda , mix again and set aside once more for thirty minutes

Grease your pan or griddle , wiping off any excess , also oil your ring moulds or crumpet rings , pour in your batter til about 1/2 fills your rings , unlike the other two recipe's , this one has the cooking time at between 8 and 10 minutes  instead of 5 , flip  over and as in other two recipes cook another 2 minutes 

Cool on rack , REHEAT before serving

Serve with lots of Butter , Jam , Honey , Trecle , Clotted Cream or even Peanut Butter

This recipe yields 12 SCONES

2 Cups All Purpose Flour

2 tsp. Baking Powder

1/4 tsp. Baking Soda

1/2 tsp. Salt 

3 tbsp. Sugar 

1/2 Cup (1 stick( Cold , Unsalted Butter , cut into small pieces

3/4 Cup Dried Currents

1/2 Cup Low Fat Buttermilk

1 Large Egg , lightly beaten

1 tbsp. Milk

Preheat oven to 425° F, line a baking sheet with parchment paper , in a bowl , stir together flour , baking powder , salt and 2 tbsp. sugar

With pastry cutter , cut your butter into your flour , until mixture resembles coarse meal , stir in currents , add buttermilk and egg and stir until just combined (DO NOT OVER MIX)

Transfer dough to a lightly floured work surface , knead 5 or 6 times , use biscut cutter to cut into rounds , or into traditional triangles , reroll scraps and cut again

Transfer to baking sheet about an inch and a half apart , brush rounds with milk and sprinkle top with sugar

Bake 12 to 15 minutes , let cool , serve warm or at room temperature

This recipe yields 16 SCONES

1/2 Cup diced candied Orange Peel

1/2 Cup Golden Rasins

1 tsp. finely grated Orange Zest

1/4 Cup Grand Marnier or other Orange flvoured Liqueur

2 Cups Cake flour (NOT self rising) sifted

1 1/2 Cups All Purpose Flour 

1/2 Cup (1 stick) Cold Unsalted Butter

1/4 Cup plus 2 tsp. Granulated Sugar

1 tbsp. plus 2 tsp. Baking Powder

1 Cup Cold Heavy Cream

1 Large Whole Egg plus 1 Large Egg Separated

Fine Sanding Sugar

Stir together candied orange peel , raisins , orange zest and orange liqueur in a small bowl , cover and put in fridge overnight

Preheat oven to 350° F , whisk flours together in a large bowl , using a pastry cutter work the butter into the flour , add your sugar , baking powder and 1 tsp. salt whisk until mixture resembles coarse meal 

Wisk together cream , whole egg and egg yolk , combine half into the dry ingredients and mix , then add remaining cream mixture and gently mix until just incorporated

Turn out dough onto a lightly floured work surface and form dough into 6X9 inch rectangle , take your fruit mixture from the fridge and sprinkle evenly over dough , roll out dough

Pat dough into a 1 1/4 inch thick rectangle then cut into triangles , or use a biscut cutter and cut out rounds

Place 2 inches apart on parchment lined baking sheet , brush tops with egg white and sprinkle with sanding sugar , bake 18 to 22 minutes , turning half way  through 

Let cool on baking racks , serve warm or at room temperature 

2 Cups Flour                                                   1 Cup Confectionary Sugar

1/3 Cup Sugar                                                 1 tbsp. Fresh Lemon Juice

1 tbsp. Baking Powder                                     1/2 tsp. Lemon Extract

1/2 tsp. Salt                                                   1 tbsp. Melted Butter

3 tbsp. Unsalted Butter                                   2 tbsp. Heavy or Whipped Cream

1 Cup Heavy or Whipping Cream

1 Egg Yolk ( slighty beaten)

1/2/ tsp. Vanilla Extract

Finely grated zest of 1 Lemon

Heat oven to 400° F , grease a large baking sheet and set aside

Sift the Flour , Sugar , Baking Powder , and Salt into a large mixing bowl , add Lemon zest and toss mixture to combine

Using either your hands or a pastry cutter work your Butter into the dry mixture until a coarse meal consistency

Pour your Cream , Egg Yolk and Vanillia extract into your pastry mixture , combine until mixture just holds together , turn out onto a floured surface and pat orr roll to a 3/4 inch thickness , cut into trianglular shape and place on baking sheet 

Place in oven  for 16 to 18 minutes , while they are baking combine your ingredients for your glaze , stri while on medium heat , drizzle ontop of finished scones

this SCONE recipe yields 8