English Tea Cakes
English Tea Cakes are soft, sweet, and buttery treats with subtle vanilla flavor, perfect for afternoon tea or snacking with friends.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cream together the butter and shortening.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix dry ingredients (flour, baking powder, soda) together.
- Gradually add dry ingredients to the creamed mixture, alternating with buttermilk and vanilla, mixing until a soft dough forms.
- Add just enough additional flour if needed to make the dough soft but manageable.
- Drop spoonfuls of dough onto an ungreased baking sheet.
- Bake for about 12 minutes or until golden brown.
- Cool on wire racks before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you don't have buttermilk, you can make a substitute by mixing regular milk with a little vinegar or lemon juice. Ensure your butter is at room temperature for easier creaming. If the dough feels too sticky, sprinkle in a bit more flour, but be cautious not to overdo it, as this can make the cakes dense.
Serving Suggestions
These delightful tea cakes are perfect for afternoon tea or as a light snack. Serve them alongside a cup of Earl Grey or a refreshing herbal tea. For an added touch, pair them with Berries With Honey Yogurt Cream for a delicious contrast. They can also be enjoyed as a sweet treat at breakfast or brunch, making them versatile for any occasion.
Storage & Reheating
Store leftover English Tea Cakes in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to a month. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through, ensuring they retain their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of English Tea Cakes contains roughly 216 calories, with 4g protein, 31g carbohydrates, and 5g fat. It is an excellent source of calcium (30% of the Daily Value). Note that it is relatively high in sodium, at 614mg per serving (27% of the Daily Value).
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 different types of flour for this recipe?
Yes, you can experiment with different flours like whole wheat or almond flour. Keep in mind that using whole wheat flour may result in denser cakes, so you might need to adjust the liquid slightly. Almond flour can also work, but it will change the texture and flavor, so use it in combination with all-purpose flour for the best results.
What can I do if my dough is too dry?
If your dough feels dry, gradually mix in a small amount of buttermilk or milk until it reaches the desired soft consistency. Be careful not to add too much liquid at once, as this can lead to overly wet dough. You want the dough to be soft but still manageable for spooning onto the baking sheet.
Can I add flavors or mix-ins to the dough?
Absolutely! You can enhance the flavor by adding spices like cinnamon or nutmeg. Chopped nuts, chocolate chips, or dried fruits can also be mixed in for added texture and taste. Just be sure to adjust the flour slightly if you're adding heavier ingredients to maintain the right dough consistency.
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).