Tea, Dahling?

It's been too long since I baked for people and tomorrow's staff meeting seemed like as good an excuse as any, so I broke out a scone-ish recipe. Very simple & quick, perfect with a hot cup of Earl Grey.

Currant Tea Biscuits with Citrus Glaze

2 c. flour (I use unbleached, all-purpose flour unless otherwise specified)

1/4 c. sugar

2 tsp. baking powder

1/2 tsp. salt

5 tbsp. cold butter, cut into small bits

1/2 c. dried currants

1/2 c. buttermilk

2 tbsp. orange juice

Juice of 1 lemon

3 tbsp. powdered sugar

Preheat oven to 400 degrees. Grease a 12-cup muffin tin. Mix the first 4 ingredients together. Cut in the butter, mixing until it is incorporated but still a little chunky...you want little nubbins of butter throughout. Add currants and buttermilk, mixing until just blended. Divide mixture evenly into the muffin cups. Bake 12-15 minutes, until golden. Cool 5 minutes. Remove from pan and cool on a plate for another 5 minutes. While they are cooling, mix the juices together. Add the powdered sugar and mix with a fork until the sugar is completely dissolved. Brush the tops of the biscuits with the glaze. Allow to set a few minutes before serving.