The Ultimate Cream Tea Recipe
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.
- 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
- 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.