Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- Fresh tea leaves (for infused flavor)
Instructions
- Infuse a small portion of milk with fresh tea leaves, heating gently for 10 minutes, then strain and cool.
- Cream together softened butter and powdered sugar until fluffy. Add vanilla, then whisk flour, baking powder, and salt together. Gradually add dry ingredients to the butter mixture, alternating with infused tea milk until a soft dough forms.
- Turn dough onto a floured surface and roll out to 1/2 inch thickness. Cut into circles and place on a parchment-lined baking sheet.
- Preheat oven to 350°F (175°C) and bake tea cakes for 15–20 minutes until lightly golden at the edges. Cool slightly.
- Serve these elegant tea cakes on a platter, warm or at room temperature, paired with a cup of tea for an authentic experience.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to a week, but bring to room temperature before serving.
- Perfectly pair with Earl Grey, Darjeeling, or English Breakfast tea.
- Garnish with powdered sugar or honey for added sweetness.
- Enhance presentation with vintage tea cups for a Victorian touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tea cake
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg