Ruby Rose Tea Biscuits
Serves: 9
 
Ingredients
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • ½ teaspoon fine sea salt
  • ½ cup cold unsalted butter, grated
  • ¾ cup whole milk
  • 2 tablespoons Raspberry Jam (recipe follows)
  • 9 fresh raspberries
  • Rose Cream (recipe follows)
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt. Stir in butter and mix until mixture resembles coarse crumbs. Add milk and stir until just combined.
  3. Turn out dough onto a lightly floured surface and knead until a smooth dough forms. Pat into a ½-inch-thick rectangle. Using a 2¼-inch round cutter dipped in flour, cut 9 biscuits, rerolling scraps once, and place on prepared baking sheet.
  4. Dip a finger in flour and press a deep well into the top of each biscuit. Spoon a heaping ½ teaspoon Raspberry Jam into each well. Freeze until firm, about 15 minutes.
  5. Bake until golden brown and puffed, 10 to 12 minutes. Top each with a raspberry and serve with Raspberry Jam and Rose Cream.
Recipe by Victoria at https://victoriamag.com/ruby-rose-tea-biscuits/