I can’t seem to start my morning without one of these tea buns. I freeze a whole batch of these and in the morning I pop one into the toaster oven and it comes out tasting like its fresh baked. The best part about making these tea buns is not having to roll out the dough. I find when I handle the dough too much it creates a tougher Tea Biscuit.
Awesome with tea or coffee. Oh I almost forgot to mention, these are so easy to make.
Cranberry Tea Buns
- 2 cups flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1 cup frozen or fresh cranberries
- 1 tablespoon lemon zest
- 1 egg
- 3/4 cup milk
- 1 tablespoon lemon juice
- Sugar for tops
Combine flour, sugar, baking powder and salt, mix well. Cut in the butter with a pastry blender until mixture is crumbly. You can also use your fingers and rub the butter with the flour into small pieces. Stir in the cranberries and lemon zest.
Mix the egg, milk and lemon together, pour all at once into dry ingredients. Stir just enough to combine the wet and dry ingredients.
Scoop out a heaping tablespoonful of mixture and drop onto a parchment paper lined baking sheet, about 1 inch apart. Gently press down top and sprinkle with white, brown or raw sugar.
Bake at 400°F for 15 – 20 minutes