Citrus Tea Biscuits and a Berry Honey Shortcake
These delicious citrus tea biscuits made with fresh citrus and honey are perfect for using in a Berry Honey Shortcake.
Lately I’ve been experimenting with replacing cane sugar with honey in many recipes, including baked goods. Honey is a terrific sweetener and helps create moist goodies.
When baking with honey, it’s not just a matter of replacing the same amount of sugar with equal amounts of honey. Other adjustments have to be made, proportions adjusted, temperatures slightly reduced. It’s very important to pay attention to the details, and not to lose track of things, and say, accidentally double the baking powder. That’s never a good thing. Not that I would know anything about that.
When it comes to baking it’s not something I usually do without a bit of planning. For me it takes thought and clearing the kitchen of all distractions, especially people. If others are around while I’m baking, I tend to start talking, sometimes totally forgetting what I’ve measured, and I may even skip some ingredients altogether. I don’t do well with distractions.
Needless to say, these citrus tea biscuits were made four times, with a little tweaking each time (and a few goof ups), resulting in a moist little biscuit with hints of citrus. While I’ve used both lemon and lime, any fresh citrus would be nice. Lime is always my favorite and is especially nice in these little biscuits.
These tea biscuits are mighty fine on their own, but are perfect for making shortcakes. Layer the tea biscuits with berries, and Honeyed Whipped Cream, then top with an extra drizzling of honey for, not only a delicious dessert, but a lovely one too. This recipe is a good reason to find a local berry batch and pick your own fresh berries. With fresh berries on hand, shortcakes are always a good idea.
- ¼ cup cream
- ¼ cup fresh citrus juice
- ¼ cup honey
- ½ teaspoon vanilla bean paste (optional)
- 1 egg
- 2 cups all-purpose flour, + 1 tablespoon for flouring surface
- 3 teaspoons of citrus zest
- 1 tablespoons baking powder
- ¼ teaspoon salt
- 1 stick cold butter, diced
- Preheat oven to 375-degrees F; line a baking sheet with parchment paper.
- Beat together cream, juice, honey, vanilla, and egg. Set aside.
- In a large bowl whisk together 2 cups flour, citrus zest, baking powder, and salt. Cut in cold butter until coarse meal. Do not overwork.
- Add wet mixture to dry, and stir gently to combine. Form dough ball. Do not overwork dough.
- Dust parchment lined baking sheet lightly with up to 1 tablespoon flour. Transfer dough to lined baking sheet and gently form a square or rectangle. Cut into squares of desired size and separate on baking sheet about 1-2-inches apart.
- Bake for 12-14 minutes, or until tops are golden. Check with toothpick for doneness.
- Let cool on baking sheet for 1 minute, then serve right away, or transfer to cooling rack before storing.
Originally published April 9, 2012. Updated May 20, 2015.