-
1
For the biscuits: Preheat the oven to 400 degrees F.
-
2
Whisk together the flour, baking powder, 1 tablespoon of the sugar, and the salt in a medium bowl.
-
3
Using a bowl scraper or your fingers, mix in the butter until the mixture resembles a coarse meal (using your fingers will yield a more cake-like texture).
-
4
Make a well in the center, pour in the milk and stir until just combined.
-
5
Turn the dough out onto a floured work surface and knead 5 or 6 times.
-
6
Roll into a 10-by-14-by-1/4-inch rectangle.
-
7
Mix together the mascarpone, cinnamon and the remaining 3 tablespoons sugar in a small bowl until well combined.
-
8
Gently spread the mixture onto the rolled-out biscuit dough, leaving a 1/2-inch border.
-
9
Sprinkle with the raisins and then roll the dough into a long cylinder.
-
10
Transfer to a baking sheet and freeze for 20 minutes.
-
11
Set the dough cylinder on a floured work surface and slice into 8 equal pieces.
-
12
Place cut-side down on a parchment-lined baking sheet, spaced 1 1/2-inches apart.
-
13
Use the palm of your hand to gently press the biscuits into 1-inch-thick disks.
-
14
Bake until the tops start to brown, 20 to 25 minutes.
-
15
For the caramel: Whisk the cream and the instant tea together in a small bowl until the tea has dissolved (or add to a Mason jar and shake).
-
16
Without stirring, heat the sugar in a dry pan over medium heat until liquefied and starting to brown, 6 to 10 minutes.
-
17
(When the edges begin to brown and the sugar is liquid, go ahead and stir to ensure even browning.)
-
18
Continue cooking until copper colored, 1 to 4 minutes.
-
19
Immediately turn off the heat and VERY CAREFULLY stir the cream-tea mixture into the hot sugar.
-
20
Add the vanilla and stir until smooth.
-
21
(If lumps form, turn the heat back on to low and stir until dissolved.)
-
22
Set aside to cool a bit.
-
23
Drizzle the biscuits with the caramel and eat as soon as cool enough not to burn the roof of your mouth.
