Tea Cakes

Classic buttery tea cakes made with all-purpose flour, butter, and a hint of nutmeg, sprinkled with demerara sugar for a delightful crunch. These traditional cookies are perfect for afternoon tea or as a sweet treat.

36 servings

1 hr 43 min

Published October 4, 2025

Tea Cakes - Delicious recipe from Recipe Notes

Ingredients

•3 cups all-purpose flour, plus more for the work surface
•1 teaspoon baking powder
•¼ teaspoon baking soda
•½ teaspoon salt
•¼ teaspoon ground or freshly grated nutmeg
•1 stick butter
•1 cup sugar
•2 large eggs
•¼ cup buttermilk
•1 teaspoon vanilla extract
•2 tablespoons Demerara sugar
•for sprinkling

Cooking Instructions

1.
In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
3 min
2.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
5 min
3.
Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
60 min
4.
Preheat the oven to 375°F. Line baking sheets with parchment paper.
10 min
5.
On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 11/2-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
15 min
6.
Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.
10 min

Ingredients

•3 cups all-purpose flour, plus more for the work surface

•1 teaspoon baking powder

•¼ teaspoon baking soda

•½ teaspoon salt

•¼ teaspoon ground or freshly grated nutmeg

•1 stick butter

•1 cup sugar

•2 large eggs

•¼ cup buttermilk

•1 teaspoon vanilla extract

•2 tablespoons Demerara sugar

•for sprinkling

Cooking Instructions

In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.

3 min

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.

5 min

Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.

60 min

Preheat the oven to 375°F. Line baking sheets with parchment paper.

10 min

On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 11/2-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.

15 min

Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.

10 min