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.

Nutriscore Rating: 40/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt to combine.

Step 3

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.

Step 4

Stir in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the mixture.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Brush the tops of the biscuits lightly with heavy cream and sprinkle with turbinado sugar, if desired, for a golden and slightly crunchy finish.

Step 9

Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on the tops and edges.

Step 10

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

Serving size	719 grams (719.0g)

Amount per serving	% Daily Value*
Calories	2945

Total Fat 162.30g	208%
Saturated Fat 101.30g	506%
Polyunsaturated Fat NaNg
Cholesterol 459mg	153%
Sodium 2644mg	115%
Total Carbohydrate 338.40g	123%
Dietary Fiber 13.90g	50%
Total Sugars 139.50g
Protein 29.40g	59%

Vitamin D 0IU	0%
Calcium 186mg	14%
Iron 12mg	64%
Potassium 408mg	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.

Source of Calories

Fat: 49.8%

Protein: 4.0%

Carbs: 46.2%