recipe reviews for:

Cream Tea Cakes

“"Cream cakes" are not a specific item, but a term that refers to a variety of goodies served at tea. Scones, cakes, buns, and biscuits may be spread with cream and/or jam. The cream is a wonderfully thick, yellowish reduction named "clotted cream" sometimes available imported in glass jars at trendy gourmet food markets. Here's a Lake District recipe for "Upland's Biscuits".”

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Reviewed: Jan. 28, 2007

I last reviewed this recipe in 2003 under JEBV. This is still by far the most popular treat with tea. I've since tried using coconut pudding and rum extract for a tropical flavor that is out of this world! This is a great recipe still. If anyone has trouble making these just try a little patience and tweek the recipe to your own taste.

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jody1

Cooking Level: Expert

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Reviewed: Oct. 9, 2005

I agree with everyone that additional flour needs to be added. (1/4 c) I added mine while kneading. They remind me of a sugar cookie,but not as sweet. I really like them and served them at an afternoon tea with clotted cream. Eveyone loved them. Definitely not a tradtional cream tea cake though.

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1 user found this review helpful

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SANDIGN47

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Reviewed: Jun. 27, 2005

Not very good. The dough was extremely soft and fragile. Impossible to knead. It was like trying to knead cool whip. I had to blob it onto the pan with a spoon. It melted down into flat cookies. They had an interesting cakey texture, but didn't taste all that great. Don't know if this is how they were supposed to turn out, but based on what I got, this is my rating.

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Wayne12182

Cooking Level: Beginning

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Reviewed: Feb. 24, 2005

Not what I expected. Very soft, added much more flour to be able to cut out,very sweet.

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GARDENGIRL5

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Reviewed: Jan. 27, 2005

Okay - but not very authentic. I live in Yorkshire, England and we don't use instant vanilla pudding mix in any of our cakes. The traditional cream tea consists of a cup of English breakfast tea with a scone split sideways across the middle with each half topped with strawberry jam (jelly) and then with either whipped heavy cream or Cornish clotted cream. The recipe which nearest matches the best scones is J.P.'s Big Daddy Biscuits on this website.

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10 users found this review helpful

Reviewer:

Sarah2006

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Thorne, Yorkshire, England, U.K.

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Reviewed: Jan. 14, 2005

Perhaps I should wait until tomorrow's wedding shower to rate these, however, it's been a long night! Keep this in mind, I am a novice. I have been trying recipes on this site for quite some time now but this is my first dessert of sorts. The instructions make this recipe sound so easy and none of the reviews made it seem difficult but I think I've bitten off more than I can chew with this recipe! It was so sticky and soft!!! I couldn't roll it out without adding a lot, I mean a lot of flour. So when I baked them, because I had so much flour on the biscuits, they tasted on dry flour...I spread butter on them while they were still hot and now they seem fne. I've finished the batch, my husband liked them but for the effort, I don't think it was worth 5 stars. I'll try this recipe again if it goes over well at the wedding shower I'm hosting.

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TINHEADED

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Reviewed: Dec. 10, 2004

I just made these and they are sooo yummy! One suggestion I would make is adding more flour (about 1/4 cup more) as the dough was too soft and sticky. Also, I would reduce the sugar to 1/2 cup next time as the cakes are a bit too sweet for me. But otherwise they are scrumptious!

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Reviewer:

RADKA

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Feb. 1, 2003

My daughter and I made this recipe for a school project about her cultural heritage. The cookies were delicious, but the batter is very, very soft. I would suggest a little chilling before attempting to roll them out.

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9 users found this review helpful

Reviewer:

LILLIEBUG1

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Reviewed: Dec. 16, 2002

The Cream Tea Cakes recipe (Lake District recipe for "Upland Biscuits") is absolutely divine! They are absolutely the most delicious and the most scrumptious tea biscuits that I have ever tasted! Thank you for sharing the recipe online with me and everybody else!!

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11 users found this review helpful

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PRCA30

Cooking Level: Professional

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Reviewed: Nov. 30, 2001

I have tried MANY other recipes and this is by far the best!!! High tea wouldn't be as enjoyable without them. Great spread with clotted cream or Philadelphia Brand Cheesecake flavored cream cheese and your favorite fruit spread! Thank you for this delicious recipe,everyone who tries it loves it!!!!

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25 users found this review helpful