February 28, 2014
posted by Haley
22 Comments
Cream tea is an afternoon tea ritual where tea, scones, and clotted cream are served. Here is a great recipe for the cream tea novice.
Any cookbook hoarders out there? You know who you are!
I participated in a cookbook swap that involved sending a cookbook to another blogger – and getting one in the mail from another one.
Then I chose a recipe from the cookbook to share on my blog. I settled on something sweet and budget-friendly. Something that I think you guys will enjoy making yourselves.
About The Recipe: Cream Tea
After flipping through the cookbook that was sent to me, I quickly settled on a delicious looking recipe for The Ultimate Cream Tea.
At first I was a little confused about what Cream Tea really is. A drink? A meal? A ritual?
Turns out, Cream Tea is a tea where clotted cream is served with scones. It’s not high tea, which is a common misconception. It’s its own thing.
Correct me if I’m wrong, but if someone invited you over for cream tea, you could expect to get this.
But I digress. In all honesty, the American in me was reminded of strawberry shortcake when biting into these homemade biscuits. And even more so since I used whipped cream instead of clotted cream. My bad. Call them what you want. I call them delicious.
Yield: 12 biscuits
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
As I noted above, I used whipped cream instead of clotted cream. I was less concerned with making cream tea that was authentic, and more concerned about making something delicious without spending a lot of money. Win!
Recipe note: To make superfine sugar at home, simply place sugar in the blender and pulse until the sugar becomes fine. Avoid processing to the point of getting powdered sugar!
Ingredients
- 3 1/3 cups self-rising flour (14 1/2 ounces)
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter, cut into small cubes
- 2/3 cup superfine sugar
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 egg, beaten
- 2 tablespoons milk
- Clotted cream, for serving
- Strawberry jam, for serving
Instructions
- Preheat oven to 425F. Line a large baking sheet with parchment paper (or grease and flour it). Place flour, salt, butter, and sugar in a mixing bowl. Using your fingertips, rub the mixture together until all of the butter is incorporated.
- In a separate mixing bowl, whisk buttermilk, vanilla, and most of the egg. Gradually pour the liquid mixture into the butter mixture, mixing with your hand. Be careful not to overmix.
- Place mixture on a clean floured work surface. Shape dough into a circle about 1 3/4 inches thick. Cut 6-centimeter circles out of the dough using a circular dough cutter or cookie cutter. Place on prepared baking sheet. Repeat with remaining dough.
- Combine remaining egg and milk. Brush the top of the dough with egg mixture.
- Bake for approximately 15 minutes, or until golden brown. Remove from baking sheet and place on a baking rack to cool slightly. Serve with clotted cream and jam.
Desserts and sweets International Recipes
posted by Haley on February 28, 2014 (updated October 1, 2023)
22 Comments Leave a Comment »
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22 comments on “The Ultimate Cream Tea Recipe”
Leave a comment »
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Yinzerella — Reply
How lovely!
Your photographs are beautiful. -
Heather // girlichef — Reply
Well, they look like perfection, no matter what you call them. And the American in me LOVES Strawberry Shortcake…so that definitely couldn’t be a bad thing. I’m happy that you like the book, I hope you get some good use out of it! 🙂
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Rose — Reply
What a great cookbook! I went on a canning and preserving kick last summer and it was so much fun — and I’m still enjoying all the jams, relishes, and pickles 9 months later.
These biscuits look fantastic! I’ve started an afternoon tea ritual these last few months and will have to try this recipe. Thanks for sharing!
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Ansh | Spiceroots — Reply
Oh what a fun book! I loved discovering new blogs and new books through this swap! Win!
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Jordan — Reply
I had my first real Cream Tea in Scotland last October. This looks pretty similar, so I think you did good. 🙂
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Haley — Reply
Ooh, good to know! Thanks Jordan 🙂
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Jenna — Reply
What a cool and different recipe! Thanks for sharing! Great to be introduced to your blog through the swap. Isn’t this just so fun?
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Holly — Reply
Oh I would love this book and this recipe too. So nice to find your blog through this swap. Your site is beautiful!
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Tara — Reply
Those look delicious! Beautiful photos!
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SeattleDee — Reply
I’m in! two helpings, please.
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Anne@FromMySweetHeart — Reply
Oh your biscuits look lovely, Haley! And what a fabulous book you’ve received. I have always wanted to learn more about preserving. Love your blog and I’m so happy to have been introduced to you through this swap! : )
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Susan — Reply
These look wonderful, Haley! I’m sure I would have picked the same recipe. This has been so much fun & I love exploring all the new (to me) blogs!
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Karen @ Karen's Kitchen Stories — Reply
Those look gorgeous and what a great cookbook! I”m so glad for this swap to be introduced to your beautiful blog!
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Faith (An Edible Mosaic) — Reply
Thank you so much for participating in the swap and helping to make it a success! Your scones re lovely and I’m actually bookmarking the recipe! Scones are one of my (many, lol!) weaknesses. 😉
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Adriana — Reply
A book on preserving foods definitely sounds like something a frugal cook might enjoy. How thoughtful of your swapper!
I’m loving your flower napkin. So pretty!
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Kristina @ Cucina Kristina — Reply
These looks so tasty! I love the idea of inviting some friends over for tea. What a great way to spend a Sunday afternoon. That books sounds right up my alley. I have 4 raised garden beds in my backyard and just recently got into pickling and preserving. This sounds like it would have a lot of neat tips. Thanks for sharing!
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Christy — Reply
I need this book and will be trying this recipe. I think cookbook hoarding may be incurable, and clearly food bloggers are not a good support group for curing the addiction as I now have added at least 3 books to my wish list.
So glad to find your blog with the cookbook exchange! -
Alyssa (Everyday Maven) — Reply
What a neat book and I’ve never heard of Cream Tea! Thanks again for participating and helping make the swap fun!
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Shawna — Reply
How lovely. I haven’t had cream tea since I lived in Boston. So gonna try this!
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Dorothy at Shockingly Delicious — Reply
Never heard of cream tea, but now I want it! Nicely done for the swap!
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dawn — Reply
I know it’s not true to the recipe, but I have usually use vanilla yogurt in place of clotted cream-I used to strain it on cheesecloth until thicker, but now greek yogurt works well, too.
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Haley — Reply
Thanks for letting me know that! Clotted cream is really hard to find.. I’m all about substitutions that taste good 🙂
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