Sunday, June 06, 2010

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 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.

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