How to Make Tea Cakes – A Traditional British Favourite

--- published by foodie Parmod.

There’s nothing quite like the comforting aroma of freshly baked tea cakes. Soft, slightly sweet, and studded with dried fruit, tea cakes are a traditional British bakery treat enjoyed toasted with butter – especially with a cuppa. Whether you're serving them at afternoon tea or enjoying one for breakfast, this nostalgic snack never goes out of style.

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What Are Tea Cakes?

In Britain, tea cakes are soft, yeasted buns, typically containing currants or sultanas, and lightly spiced with cinnamon or mixed spice. They're not to be confused with American-style cookies or chocolate-covered marshmallow biscuits also known as "teacakes" in some regions.

British tea cakes are best served toasted with a generous spread of butter, making them a warming, homely treat all year round.

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Ingredients (Makes 8 Tea Cakes)

450g strong white bread flour

50g caster sugar

1 tsp mixed spice or ground cinnamon

½ tsp salt

7g sachet dried fast-action yeast

50g unsalted butter, softened

150ml warm milk

100ml warm water

100g sultanas or currants

1 medium egg (for glazing)

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Equipment You’ll Need

Large mixing bowl

Wooden spoon or dough hook

Baking tray

Clean tea towel

Pastry brush

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Step-by-Step Guide to Making Tea Cakes

1. Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, salt, spice, and yeast (keep the yeast and salt on opposite sides of the bowl).

2. Add Wet Ingredients

Add the butter, warm milk, and water to the bowl. Mix until a dough forms. Knead by hand on a floured surface or with a dough hook for 10 minutes, until the dough is smooth and elastic.

3. Add the Dried Fruit

Knead the sultanas or currants into the dough until evenly distributed.

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4. First Rise

Place the dough in a lightly greased bowl, cover with a clean tea towel or cling film, and leave in a warm place for 1–1½ hours, or until doubled in size.

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5. Shape the Tea Cakes

Punch down the dough to release the air, then divide into 8 equal pieces. Shape each piece into a round bun and place them on a greased or lined baking tray, leaving space to rise.

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6. Second Rise

Cover again and leave to prove for 30–45 minutes, until puffed up.

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7. Bake

Preheat your oven to 200°C (180°C fan) / Gas Mark 6. Beat the egg and lightly brush each bun for a glossy finish.

Bake for 15–20 minutes, or until golden brown and sounding hollow when tapped underneath.

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8. Cool & Serve

Cool the tea cakes on a wire rack. Serve toasted with butter, or with jam, honey, or even cheese.

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Tips for Perfect Tea Cakes

Don’t let the milk get too hot – it should be warm to the touch, not scalding.

Use strong bread flour for a chewier texture.

Add a little orange zest for extra flavour.

Store in an airtight container for up to 3 days, or freeze for up to 1 month.

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What to Serve with Tea Cakes

Toasted with salted butter (the classic)

With clotted cream and jam for a luxurious twist

As part of an afternoon tea spread with sandwiches and scones

With a hot cup of English Breakfast or Earl Grey tea

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Final Thoughts

Making your own British tea cakes at home is easier than you might think. With simple ingredients and a little patience, you’ll be rewarded with a batch of warm, fluffy buns that are perfect for any time of day.

Whether enjoyed freshly baked or toasted the next day, these traditional treats will bring a touch of comfort and nostalgia to your kitchen.

--- write ✍️ by foodie Parmod.

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