Prepare the fruit; make 250ml earl grey, and while it’s still hot, mix it with the raisins and peel, cover and leave to soak overnight.
To make the teacakes, mix the flours, yeast, salt and lemon zest in the bowl of a stand mixer. Beat in the butter until fine crumbs.
Put the milk into a jug with the sugar and mix well. Make a well in the centre of the dry ingredients, pour in the liquid and mix to a dough. Knead for 10 minutes, then pop it into a greased bowl, cover with oiled clingfilm, and leave it to rise until doubled.
Drain the soaked fruit. Knock back the risen dough in the bowl by kneading in the drained dried fruit. Divide the dough into 8, and shape it into flattish smooth balls, using floured hands. Sit each one on a baking tray, cover loosely with oiled clingfilm and leave until almost doubled in size.
Heat the oven to 180C/fan 160C/gas 4. Brush with the egg and milk mixture and then bake for 20 minutes. Cool on wire racks, then toasted with butter.