Buttermilk Tea Cakes
Buttermilk Tea Cakes are tender, sweet cookies with a hint of sourness from sour milk, perfect for dessert or tea time, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Mix sugar and butter or margarine until well combined.
- Add sour milk and soda, then incorporate the eggs.
- Mix the ingredients thoroughly until smooth.
- Gradually add the flour and mix until a dough forms.
- Make the dough into cookies or shapes as desired.
- Roll out the dough to 1/4-inch thickness before baking.
Tips & Substitutions
For a richer flavor, you can substitute half of the butter with cream cheese. If you don't have sour milk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. Ensure your dough is not overmixed to maintain a tender texture. For a fun twist, consider adding spices or chocolate chips, similar to those found in recipes like Pumpkin Molasses Gingerbread Muffins.
Serving Suggestions
These tea cakes are delightful served warm with a dusting of powdered sugar or a drizzle of icing. They pair wonderfully with a hot cup of tea or coffee, making them perfect for afternoon snacks or brunch. For a festive touch, serve alongside Strawberry Bread With Spread, which complements the sweetness of the tea cakes beautifully.
Storage & Reheating
Store any leftover buttermilk tea cakes in an airtight container at room temperature for up to three days. For longer storage, freeze them wrapped tightly in plastic wrap and then in a freezer bag for up to three months. To reheat, place them in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Tea Cakes contains roughly 3637 calories, with 8g protein, 84g carbohydrates, and 364g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour for this recipe. However, bread flour will give your tea cakes a slightly chewier texture, while all-purpose will yield a more tender cookie. Adjusting the flour type can change the final texture, so choose based on your preference.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, sprinkle in a bit more flour gradually until it reaches the desired consistency. Make sure to avoid adding too much flour, as it may result in dry tea cakes. You can also chill the dough for 30 minutes to make it easier to shape.
How can I add flavor to my tea cakes?
You can enhance the flavor of your tea cakes by adding vanilla extract or almond extract to the dough. Additionally, incorporating zest from citrus fruits like lemon or orange can provide a refreshing twist. Spices such as cinnamon or nutmeg can also add warmth and depth to the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).