The Ultimate Cream Tea Recipe

The Ultimate Cream Tea recipe, from Cheap Recipe Blog

Any cookbook hoarders out there? You know who you are!

My own personal cookbook obsession explains why I was so excited to participate in the Food Blogger Cookbook Swap, hosted by Alyssa of and Faith of These ladies are always coming up with fun and creative ways for food bloggers to connect. I also participated in their Food Blogger Prop Swap last summer.

Here’s how the cookbook swap worked:

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.

Preserving Made At Home, by Dick & James Strawbridge

About The Recipe

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.

The Ultimate Cream Tea recipe, from Preserving Made At Home

Here’s a full list of all the bloggers who participated in the cookbook swap:

A Baker’s HouseAn Edible Mosaicavocado bravadoBlue Kale RoadBlueberries And Blessings Confessions of a Culinary DivaCreate Amazing MealsCucina Kristina  ● Culinary Adventures with Camilla Cupcake ProjectDinner is Served 1972Done With CornEats Well With OthersEveryday MavenFlour Me With LoveFrom My Sweet HeartgirlichefGreat Food 360°Healthy. Delicious.I’m Gonna Cook That!Je Mange la VilleKaren’s Kitchen StoriesKitchen TreatyOlive and HerbOnTheMove-In The GalleyOur Best BitesPaleo Gone Sassypoet in the pantryRhubarb and HoneyRocky Mountain CookingShikha la modeShockingly DeliciousSifting FocusSpicerootsSpoonful of FlavorTara’s Multicultural TableThe Not So Exciting Adventures of a DabblerThe Suburban SoapboxThe Whole Family’s Food

The Ultimate Cream Tea Recipe
Yield: 12 biscuits

The Ultimate Cream Tea Recipe

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!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Combine remaining egg and milk. Brush the top of the dough with egg mixture.
  5. 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.

22 Responses to “The Ultimate Cream Tea Recipe”

  1. 1

    Yinzerella — February 28, 2014 @ 2:42 pm

    How lovely!
    Your photographs are beautiful.

  2. 2

    Heather // girlichef — February 28, 2014 @ 3:36 pm

    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! 🙂

  3. 3

    Rose — February 28, 2014 @ 3:45 pm

    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!

  4. 4

    Ansh | Spiceroots — February 28, 2014 @ 4:04 pm

    Oh what a fun book! I loved discovering new blogs and new books through this swap! Win!

  5. 5

    Jordan — February 28, 2014 @ 4:46 pm

    I had my first real Cream Tea in Scotland last October. This looks pretty similar, so I think you did good. 🙂

    • Haley replied: — March 1st, 2014 @ 2:39 am

      Ooh, good to know! Thanks Jordan 🙂

  6. 6

    Jenna — February 28, 2014 @ 6:24 pm

    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?

  7. 7

    Holly — February 28, 2014 @ 9:13 pm

    Oh I would love this book and this recipe too. So nice to find your blog through this swap. Your site is beautiful!

  8. 8

    Tara — February 28, 2014 @ 9:28 pm

    Those look delicious! Beautiful photos!

  9. 9

    SeattleDee — February 28, 2014 @ 9:53 pm

    I’m in! two helpings, please.

  10. 10

    [email protected] — March 1, 2014 @ 2:47 am

    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! : )

  11. 11

    Susan — March 1, 2014 @ 4:59 am

    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!

  12. 12

    Karen @ Karen's Kitchen Stories — March 1, 2014 @ 6:54 am

    Those look gorgeous and what a great cookbook! I”m so glad for this swap to be introduced to your beautiful blog!

  13. 13

    Faith (An Edible Mosaic) — March 1, 2014 @ 8:07 am

    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. 😉

  14. 14

    Adriana — March 1, 2014 @ 11:04 am

    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!

  15. 15

    Kristina @ Cucina Kristina — March 1, 2014 @ 2:14 pm

    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!

  16. 16

    Christy — March 1, 2014 @ 7:47 pm

    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!

  17. 17

    Alyssa (Everyday Maven) — March 1, 2014 @ 10:44 pm

    What a neat book and I’ve never heard of Cream Tea! Thanks again for participating and helping make the swap fun!

  18. 18

    Shawna — March 2, 2014 @ 3:56 am

    How lovely. I haven’t had cream tea since I lived in Boston. So gonna try this!

  19. 19

    Dorothy at Shockingly Delicious — March 3, 2014 @ 8:40 pm

    Never heard of cream tea, but now I want it! Nicely done for the swap!

  20. 20

    dawn — April 9, 2014 @ 8:52 am

    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.

    • Haley replied: — April 10th, 2014 @ 1:10 am

      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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