Cream Tea Cakes

Cream Tea Cakes

Marc Boyer 0

"'Cream cakes' are not a specific item, but a term that refers to a variety of goodies served at tea. Scones, cakes, buns, and biscuits may be spread with cream and/or jam. Here's a Lake District recipe for 'Upland's Biscuits'. When cool, sandwich in pairs with raspberry jam. A dollop of clotted cream on top, a pot of strong tea, aahhh!"

Ingredients 40 m {{adjustedServings}} servings 375 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium-sized mixing bowl, beat margarine and sugar until very soft. Add beaten egg, custard powder, flour, and salt. Knead well on a floured surface.
  3. Roll out and cut with a plain biscuit cutter. Bake for 10 minutes or until pale brown.
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  • Cook's Notes:
  • I use Bird's® Custard Powder in the cakes, but you can use vanilla pudding mix if it's not available.
  • Top with clotted cream, a wonderfully thick, yellowish cream sometimes available imported in glass jars at trendy gourmet food markets.
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Reviews 13

  1. 17 Ratings


I have tried MANY other recipes and this is by far the best!!! High tea wouldn't be as enjoyable without them. Great spread with clotted cream or Philadelphia Brand Cheesecake flavored cream cheese and your favorite fruit spread! Thank you for this delicious recipe,everyone who tries it loves it!!!!


I last reviewed this recipe in 2003 under JEBV. This is still by far the most popular treat with tea. I've since tried using coconut pudding and rum extract for a tropical flavor that is out of this world! This is a great recipe still. If anyone has trouble making these just try a little patience and tweek the recipe to your own taste.


Okay - but not very authentic. I live in Yorkshire, England and we don't use instant vanilla pudding mix in any of our cakes. The traditional cream tea consists of a cup of English breakfast tea with a scone split sideways across the middle with each half topped with strawberry jam (jelly) and then with either whipped heavy cream or Cornish clotted cream. The recipe which nearest matches the best scones is J.P.'s Big Daddy Biscuits on this website.