Name: Sherlock Holmes Foggy London Tea Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: British
Ingredients: 2 cups all-purpose flour; ½ cup granulated sugar; ½ teaspoon salt; 1 tablespoon baking powder; ½ cup unsalted butter, cold and cubed; 1 large egg; ¼ cup whole milk; 1 teaspoon vanilla extract; Powdered sugar, for dusting

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Why You’ll Love This Recipe

These tea cakes are easy to make and perfect for sharing with friends or family during an afternoon tea. The buttery flavor and slight sweetness make them a delightful treat without being too heavy. The powdered sugar dusting adds the perfect finishing touch, giving these cakes a beautiful look and a satisfying sweetness. With their light, fluffy texture and vanilla undertones, they’re the perfect snack with a hot cup of tea.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
½ cup granulated sugar
½ teaspoon salt
1 tablespoon baking powder

Wet Ingredients:

½ cup unsalted butter, cold and cubed
1 large egg
¼ cup whole milk
1 teaspoon vanilla extract

Finishing Touch:

Powdered sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until evenly mixed.

3. Incorporate the Butter

Using a pastry cutter or your fingers, rub the cold cubed butter into the dry ingredients until the mixture forms coarse crumbs. This will create the tender texture that is characteristic of tea cakes.

4. Combine the Wet Ingredients

In a separate bowl, whisk together the egg, whole milk, and vanilla extract until fully combined.

5. Mix Wet and Dry Ingredients

Gradually add the wet ingredients to the dry mixture. Mix gently until just combined—be careful not to overwork the dough. The key to light tea cakes is not overmixing!

6. Knead and Roll the Dough

Transfer the dough onto a lightly floured surface. Knead the dough gently 4 to 5 times, just until it comes together. Then, roll the dough out to approximately ½ inch thickness.

7. Cut the Tea Cakes

Use a 2-inch round cutter to cut the dough into rounds. Arrange the dough rounds evenly on the prepared baking sheet, leaving space between each.

8. Bake

Bake the tea cakes in the preheated oven for 12 to 15 minutes, or until they turn lightly golden around the edges.

9. Cool and Dust with Powdered Sugar

Remove the tea cakes from the oven and allow them to cool completely on a wire rack. Once cooled, dust generously with powdered sugar before serving.

Servings and Timing

Servings: 10 tea cakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Flavor Twist: Add a teaspoon of almond extract or lemon zest to the dough for a subtle variation in flavor.
Fruity Touch: You can gently fold in some dried fruit, such as raisins or currants, into the dough before shaping for a sweet, fruity tea cake.
Glaze Option: For a little extra sweetness, drizzle a light glaze made from powdered sugar and milk over the cooled tea cakes.

Storage/Reheating

Storage: Store the cooled tea cakes in an airtight container at room temperature for up to 3 days. They will remain soft and delicious.
Freezing: Freeze unbaked tea cake dough by placing the rounds on a baking sheet and freezing them until firm. Transfer to a freezer bag and store for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
Reheating: These tea cakes can be enjoyed at room temperature or slightly warmed. Simply place them in the oven at 300°F for 5-7 minutes to warm them through.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter for this recipe so you can control the amount of salt in the dough. If you use salted butter, just reduce the amount of added salt to a pinch.

Can I make the dough ahead of time?

Yes! You can prepare the dough in advance and store it in the fridge for up to 24 hours. Just roll it out and bake when you’re ready to enjoy fresh tea cakes.

Can I use a different flour?

You can use whole wheat flour for a slightly heartier texture, but it may affect the flavor and texture of the tea cakes. All-purpose flour is the best option for a light, tender cake.

Can I add spices to these tea cakes?

Absolutely! You can experiment with adding other spices like nutmeg or cloves for a more aromatic flavor. A pinch of cinnamon would also complement the vanilla nicely.

How do I prevent my tea cakes from spreading too much while baking?

Make sure your butter is cold when incorporating it into the dry ingredients. Additionally, chill the dough for a few minutes before rolling it out to help the cakes maintain their shape while baking.

Conclusion

These Sherlock Holmes Foggy London Tea Cakes are a delightful, buttery treat with just the right touch of sweetness. With their light, crumbly texture and simple powdered sugar dusting, they make the perfect companion to a hot cup of tea. Whether you’re enjoying a cozy afternoon or hosting a gathering, these easy-to-make tea cakes will add an elegant touch to your spread. Enjoy the comforting flavors of London with each bite!

Sherlock Holmes Foggy London Tea Cakes

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Sherlock Holmes Foggy London Tea Cakes are buttery, delicate treats with a hint of vanilla and a dusting of powdered sugar. Perfect for afternoon tea or cozy gatherings, these light, sweet tea cakes will transport you to the foggy streets of London with each bite.

Author: Amy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 10 tea cakes
Category: Dessert
Method: Baked
Cuisine: British
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Incorporate the Butter: Using a pastry cutter or your fingers, rub the cold cubed butter into the dry ingredients until the mixture forms coarse crumbs.
Combine Wet Ingredients: In a separate bowl, whisk the egg, milk, and vanilla extract. Add to the dry mixture and stir until just combined. Do not overmix.
Knead and Roll the Dough: Transfer the dough to a floured surface. Knead gently 4-5 times, then roll to ½ inch thickness.
Cut the Tea Cakes: Use a 2-inch round cutter to cut out rounds and place them on the prepared baking sheet.
Bake: Bake for 12-15 minutes until the edges are lightly golden.
Cool and Dust with Powdered Sugar: Let the tea cakes cool on a wire rack, then dust generously with powdered sugar before serving.