Raisin Cranberry Tea Biscuits

Raisin Cranberry Tea Biscuits

I don't normally put raisins in baked goods, but I recently had a request for some raisin tea biscuits, so I decided to experiment. These turned out light and flaky and the addition of dried cranberries added a nice natural sweetness. If you are a savory person like me, I would even suggest you only add a tablespoon of sugar instead of two. If you don't have dried cranberries on hand, just add a few more raisins. The raisins can also be soaked in a bit of water and drained before adding to the batter for an extra plump raisin flavor.

Raisin Cranberry Tea BiscuitsRaisin Cranberry Tea Biscuits
Recipe by
Published on January 25, 2010

Quick and easy, these warm, soft and flaky tea biscuits with a crisp golden crust dotted with raisins and dried cranberries are the perfect treat to serve in the morning or afternoon

Preparation: 10 minutes
Cooking time: 15 to 20 minutes

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  • 3 cups unbleached white flour
  • 2 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup cold butter, cut into pieces
  • 1 1/4 cups milk
  • 1/2 cup raisins
  • 1/4 cup dried cranberries
  • Preheat an oven to 375°F and line a baking sheet with parchment paper.

  • In a large bowl, combine the flour, baking powder, sugar and salt. Cut the butter in using a pastry cutter or a knife and fork until the mixture resembles coarse crumbs.

  • Make a well in the center of the flour mixture and pour in the milk. Stir until just combined. Stir in the raisins and cranberries.

  • Shape the dough into roughly 1 1/2 inch biscuits and transfer to the prepared baking sheet.

  • Bake for 15 to 20 minutes or until golden brown.

Makes 12 large biscuits

Raisin Cranberry Tea Biscuits

More biscuit recipes from Lisa's Vegetarian Kitchen:
Whole Wheat Blueberry Tea Biscuits with Dried Cherries
Goat Cheese Parmesan Biscuits with Dill
Cheddar Dill Beer Biscuits

On the top of the reading stack: Tales of Love & Loss by Knut Hamsun

Audio Accompaniment: Dreamtime Return by Steve Roach


MaryMoh said...

That looks very good with a cup of tea now....mmm. I love the addition of cranberries.

Swathi said...


i like cranberries and raisins, tea biscuit looks really good

Soma said...

Looks so beautifully flaky. I love raisins and cranberries. I'll have mine with some coffee please.

Astra Libris said...

Lisa, these biscuits look incredible! Zach isn't usually a huge fan of raisins in baked goods either, but these look so incredible that I know he'll love them! :-) Thank you for the gorgeous recipe!

Kannada Cuisine said...

Lovely biscuits... absolute flaky goodness

Maria said...

Great breakfast treat!

Indhu said...

This is yummy... would be awesome with some orange juice substituting some of the milk - to give a cranberry-orange flavor :)

CurryLeaf said...

Love the raisin biscuits.I too rarely use raisins and it seems I must use them.Love the flavour of the biscuits.

Usha said...

I love both raisins and cranberries in bakes, these biscuits look fantastic :-)

Orlando personal injury lawyer said...

I would love to eat this right now on my break! I'm a coffee person, and this sounds perfect with morning coffee.

RoseBelle said...

The recipe is simple and I already have all the ingredients. Definitely will give it try!

Ivy said...

I love both craisins and raisins and I'd love a couple of these biscuits right now with my Greek coffee.

Unknown said...

I wonder whether you meant to have 3/4 stick butter instead of 3/4 cup butter. I made this recipe and there was so much butter that the baking sheets were swimming in it and the bottom surface of the biscuits was like heavy, fried dough. In other respects they were delicious. I may try again using 3/4 stick or at most 1/2 cup butter (1 stick).

Lisa Turner said...

Hello JR. I used 3/4 cup butter. I'm not sure what happened to yours because mine turned out perfect. Perfects you needed more flour in yours?