Cream Tea Cakes

Cream Tea Cakes

13

"'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. Here's a Lake District recipe for 'Upland's Biscuits'. When cool, sandwich in pairs with raspberry jam. A dollop of clotted cream on top, a pot of strong tea, aahhh!"
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Ingredients

40 m servings 375 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium-sized mixing bowl, beat margarine and sugar until very soft. Add beaten egg, custard powder, flour, and salt. Knead well on a floured surface.
  3. Roll out and cut with a plain biscuit cutter. Bake for 10 minutes or until pale brown.

Footnotes

  • Cook's Notes:
  • I use Bird's® Custard Powder in the cakes, but you can use vanilla pudding mix if it's not available.
  • Top with clotted cream, a wonderfully thick, yellowish cream sometimes available imported in glass jars at trendy gourmet food markets.

Reviews

13
  1. 17 Ratings

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Most helpful positive review

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 ch...

Most helpful critical review

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 t...

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 ch...

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 t...

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 ...

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...

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 att...

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...

Tasty little sweet cookie/cake thing. Needed more flour.. will try again with other puddings

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

This was and is a wonderful recipe, I did try to roll out but found out that the dough is fragile, so for the sake of time I just spread them out on a cookie sheet and made bar cookies and it wa...