If you like scones, then you are going to love these tea biscuits!
1 cup raisins (145 grams)-soaked in 1 cup very hot water
3 cups AP flour (420 grams)
3/4 cup granulated sugar (150 grams)
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup very cold unsalted butter (170 grams)
1 cup evaporated milk (252 grams)
2 tablespoons fresh lemon juice (30 grams)
2 teaspoons vanilla bean extract (pure vanilla extract can also be used)
1 large egg + 1 tablespoon water (to make egg wash)
Prepare baking sheet by lining it with a piece of parchment paper or silicone pad. Preheat oven to 375° F (190° C).
Soak raisins in the hot water for 10-15 minutes, drain, and set aside.
Grate very cold butter and place in refrigerator until ready to use.
Line baking sheet with parchment or silicone pad.
Whisk the dry ingredients together in a large mixing bowl.
Add cold butter to dry ingredients and work in gently with your fingers. Add drained raisins and stir.
Add lemon juice and vanilla to evaporated milk. Stir the liquids until combined.
Make a well in the center of the flour mixture then pour the wet ingredients into the center of the well. With a wooden spoon, gently stir ingredient just until dough comes together and forms a ball. Do not over mix!!
Turn the dough onto a lightly floured surface. Roll the dough 3/4″ -1″ thickness. Cut dough with a biscuit cutter and place on prepared baking sheet. Recipe makes 12-16 biscuits depending on the size of your cutter.
Make an egg wash by mixing the egg and water together in a small bowl. Brush egg wash on biscuits using a pastry brush.
Bake for 20 minutes or until golden brown. Transfer to a cooling rack. These biscuits are best served fresh. I like to have mine with a little butter and lime (or lemon curd).
I hope you make these delicious tea biscuits. If you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures!