Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- Clotted cream and lemon curd for topping
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter cubes and cut in with a pastry cutter until mixture resembles coarse crumbs.
- Stir in milk and vanilla until just combined; do not overmix.
- Turn dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick circle.
- Cut into rounds using a floured cutter and place onto prepared baking sheet.
- Bake for 12-15 minutes or until golden brown.
- Cool slightly, then top with clotted cream and lemon curd before serving.
Notes
- You can substitute lemon curd with jam for a different flavor.
- Best enjoyed fresh out of the oven with a hot cup of tea.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tea cake
- Calories: 200 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
