Yields:
6 Servings
Difficulty: Medium
Cook Time:
15 Mins
If you enjoy homemade baked goods you should try my Cherry Tea Biscuits. Tea biscuits originated in England and Scotland and were considered light afternoon snacks to be enjoyed with a cup of tea. Most folks like to dunk the tea biscuit in tea while eating them. Tea biscuits are flaky and crumbly dry in consistency so they hold up well for dunking. I’ve added dried cherries to my recipe to give them a bit of sweetness. I find that they also go well with soups or stews. These tea biscuits taste great topped with jam or jelly, cream cheese or clotted cream like the English people prefer at teatime. Happy Cooking!
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Ingredients
Adjust Servings
Instructions
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Preheat oven to 425*. In a medium mixing bowl add the flour, sugar, baking powder and salt and mix well. Cut up the cold butter into pieces and add to bowl. Using a pastry blender or fork cut the butter into the flour until it becomes crumbly pea sized pieces and is well mixed. Add dried cherries and blend well. Next, make a small well in the center of the flour mixture.
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In a separate bowl beat one egg with a whisk until frothy. Add the milk to egg and beat until smooth. Then, pour the wet milk mixture into the center well of the bowl with the flour mixture and stir together using a fork. Dough should begin to take form. The dough will be sticky.
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Lightly flour a cutting board and turn the dough onto board. Knead the dough gently about 10 times until it forms a ball. Sprinkle with more flour if it's too sticky. Gently flatten and press the dough until about 2 inches thick. Using a biscuit cutter or small juice glass cut out the biscuits. Place biscuits onto greased sheet pan around 2 inches apart.
- Bake at 425* for 15 minutes. Tea biscuits should be lightly browned and cooked through. Let cool slightly and serve with jam, jelly, cream cheese or clotted cream. Enjoy with a cup of tea or alongside a hearty bowl of soup. Happy Cooking!
