Newfie Raisin Tea Biscuits

Growing up in Newfoundland, my family's British roots have always kept me closely tied to British fare and custom. In particular, I have developed a passion for the art of tea (you've noticed the blog name, right?). Creamy linens, dainty doilies, beautiful floral china, exquisite desserts and of course hot tea, contribute towards a supreme elegance and sophistication that can't be beat. Not surprising that I was the kid with the cute pink Fisher Price tea set, which I would use for make-believe tea parties, and the one that would idolize my mom's Lavender Rose Royal Albert floral mug, which we still have in the kitchen. Of course, I've tried afternoon tea at the Fairmont Banff Springs, set before the incredible mountain view, and bought pearls for the occasion. After years of reading about tea customs and recipes, I can't help but cringe when someone mixes up afternoon tea and high tea, which are soo not the same thing. Taking it a step further, one of my guilty pleasures when visiting someone's house is to check out their buffets for fancy china and serving ware. I am nothing but extremely dedicated.

Whether engaging in a quiet moment, a small gathering with friends, or a more elaborate social affair, tea time can be easily adapted to fit within the confines of our seemingly hectic lives, whether for 10 minutes or 2 hours. What sounds nicer than sipping a cup of earl gray, eating a flaky tea biscuit and cosying up with a good book? Absolutely nothing.

What are tea biscuits, you ask? Traditional tea biscuits are butter and flour-based treats, either plain or filled with dried fruits. In my house, tea biscuits included a lot of raisins and were warmed and buttered (you can never have too much!). Slathering them with jam is also divine.

In the spirit of tea time, here is a basic tea biscuit recipe that I have been baking (and eating!) since I was a kid, with a few tweaks. These flaky, buttery biscuits are given more dimension through the addition of lemon zest, which adds a bright flavour while honouring the traditional biscuit base. Lightly kneading the dough will help to create all of the flaky goodness. I've made these tea biscuits a bit daintier for tea time, but if you want a larger biscuit you can increase the diameter of the biscuit cutter and adjust the cooking time accordingly.

These Newfie Raisin Tea Biscuits can stay fresh in an air-tight container at room temperature for approximately 2 days, and can be frozen for up to a month. You can also prepare the dough a day in advance and bake the next day, for days where time is short but you want to bake to impress. They are best when warm, so if eating them later on I'd recommend slightly warming them up! Also, if you're feeling adventurous, you can try dunking your biscuits in your tea. I'm not judging.

Newfie Raisin Tea Biscuits
Makes about 16, 2.5-inch diameter tea biscuits

Ingredients
3 3/4 cups flour
8 tsp baking powder
1/4 cup of sugar
1/2 tsp of salt
1 1/8 cup of butter, at room temperature
3/4 cup of raisins
4 tablespoons of lemon zest (approx. 4 lemons needed)
1/2 cup of evaporated milk (I used 2% partly skimmed)
2 large eggs
1 tsp pure vanilla extract

Directions
1. Preheat your oven to 350˚F. Line a large baking sheet with parchment paper.
2. Cut the butter into small cubes. In a large bowl, mix together the flour, baking powder, sugar, salt, and butter. Use a dough blender or two knives to fully combine the ingredients.
3. Measure and add the raisins and lemon zest to the dry ingredients and mix through.
4. Add the remaining ingredients: evaporated milk, eggs (beat them quickly with a fork), and vanilla, and mix until combined. Use your hands to roll together all the ingredients to form a good dough. If your dough is too soft, put it in the fridge for approximately 15 minutes before cutting. The goal is to keep the dough at room temperature or colder.
5. Pour the mixture onto a wax paper-lined surface lightly coated with flour and use hands to roll dough out to an approximately 1-inch thick disk, pushing dough from the centre out. Use flour-coated biscuit cutters (or in a pinch, a glass!) to cut out the tea biscuits, carefully pulling the shapes out and placing them onto the baking sheet approximately 2 inches apart. Do not twist the cutter or your biscuit shapes will tear.
6. Re-roll the scrap dough and repeat the biscuit cutting process, re-flouring the cutter when required.
7. Place the baking sheet in the oven, and cook tea biscuits until golden brown, approximately 18-22 minutes. Be careful not to overcook the biscuits or they will be a bit dry.

Get a cup of tea and enjoy!