Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup strong black tea, cooled
- 1 teaspoon vanilla extract
- Optional: 1/3 cup currants or chopped dried apricots
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Beat butter until creamy, then beat in eggs one at a time, followed by milk, tea, and vanilla.
- Fold dry ingredients into wet until just combined; fold in currants if using.
- Drop spoonfuls onto the prepared sheet or roll into rounds; bake 12-15 minutes until edges are golden and springs back.
- Cool on a rack and dust with confectioners’ sugar before serving.
Notes
- Can substitute dairy-free butter and milk.
- Store in an airtight container for up to 3 days.
- Dust with powdered sugar just before serving.
- Best enjoyed with a cup of Earl Grey or English Breakfast tea.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Method: Bake
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
