Afternoon Ruby Tea Biscuits
Delight your senses with these Afternoon Ruby Tea Biscuits, a perfect pairing for your favorite cup of tea. These buttery, tender biscuits are infused with the bright, citrusy essence of freshly grated orange zest and studded with sweet-tart dried cranberries, giving them their jewel-like "ruby" charm. A hint of vanilla and a touch of turbinado sugar on top provide a subtle sweetness and irresistible crunch. Quick and easy to make in just 30 minutes, these elegant treats are a must for any tea party or cozy afternoon indulgence. Serve them warm or at room temperature with butter, jam, or simply on their own for a comforting bite of homemade goodness. Perfect for afternoon tea, brunch, or a spontaneous baking session, these biscuits are a delightful way to brighten any day.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Dried cranberries
- 1 teaspoon Orange zest (freshly grated)
- 0.75 cups Heavy cream (plus extra for brushing)
- 1 teaspoon Vanilla extract
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt to combine.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the mixture.
In a small bowl, mix the heavy cream and vanilla extract. Gradually pour this into the dry mixture, stirring gently with a fork until the dough comes together. Be careful not to overmix; the dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch-thick circle.
Using a 2- to 2.5-inch biscuit cutter or a drinking glass, cut out rounds from the dough. Place them on the prepared baking sheet, spacing them about 1 inch apart. Gather the scraps, re-pat the dough, and cut additional biscuits until all the dough is used.
Brush the tops of the biscuits lightly with heavy cream and sprinkle with turbinado sugar, if desired, for a golden and slightly crunchy finish.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on the tops and edges.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature with tea, butter, or jam.
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 139.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 408 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
