We have Biscuits and Scones, And tea biscuits and Teacakes.
A teacake, well, it could be anything really. I have had some that are yeast risen and more like a sweet dinner roll, like a hot cross bun. I also remember getting a package from Marks and Spencer that are like those chocolate covered marshmallow cookies, but more like meringue rather than sticky. That is a Scottish teacake.
There are also ones like an oatcake. Flat, slightly sweet, to have cheese with.
You know when you get a gift tin of assorted crackers and there is a stack that looks a bit like digestive cookies and all the kids (and me) fight over? Those.
A teacake typically, is a baked good made of flour, fat, eggs, sugar and dried fruit, unless you are from Scotland and prefer marshmallow.
This biscuit recipe is a teacake, a not too sweet tender cookie biscuit.
Perfect paired with hot or iced tea and great for snacking on.
I think the name “teacake” simply makes it easier to know what to have with it!
What You Need To Make Dried Blueberry Teacakes
INGREDIENTS
Makes 10-12 Teacakes
Prep time 20 minutes
Baking time 15 minutes
- 2 cups (260g) flour
- 3 Tbsp (45g) sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup (115g) unsalted butter, cold, cubed
- ⅓ cup (85mL) half and half cream
- 1 egg
- ½ tsp vanilla
- ½ cup (90g) dried blueberries (organic is a good choice)
- A bit of cream and sugar for the tops before baking
1. Preheat the oven 400°F (200°C)
2. In a large bowl, combine the flour, sugar, baking powder and salt.
3. Cut in the butter.
4. Mix in the blueberries.
5. Whisk together the cream, egg and vanilla.
6. Pour the cream mixture into the flour mixture and combine quickly. Just give it 6 or 7 turns with a big spoon, then dump it out on a floured surface. It may be a board or your baking sheet.
7. Pat it out until it is about ¾″ (2cm) thick.
8. Cut into rounds with a biscuit cutter, or a can, or into oblongs with a knife, which would give you better end results than if you try to use a cup or a glass as it will mash the edges.
9. Press scraps of dough together and cut some more.
10. Brush with a bit of cream and sprinkle with sugar
11. Bake on cookie sheet at 400°F (200°C) for 12-14 mins.
Dried Blueberry Teacakes
This biscuit recipe is a teacake, a not too sweet tender cookie biscuit. Perfect paired with hot or iced tea and great for snacking on. I think the name “teacake” simply makes it easier to know what to have with it!
Prep Time: 20 min
Bake Time: 15 min
Yield: 10-12 Teacakes
Recipe PDF
INGREDIENTS
- 2 cups (260g) flour
- 3 Tbsp (45g) sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup (115g) unsalted butter, cold, cubed
- ⅓ cup (85mL) half and half cream
- 1 egg
- ½ tsp vanilla
- ½ cup (90g) dried blueberries (organic is a good choice)
- A bit of cream and sugar for the tops before baking
INSTRUCTIONS
You will need a large baking pan like a cookie sheet. It does not have to be greased.
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Cut in the butter.
- Mix in the dried blueberries.
- Whisk together the cream, egg and vanilla.
- Pour the cream mixture into the flour mixture and combine quickly. Just give it 6 or 7 turns with a big spoon
- Knead it briefly in the bowl to gather it together, then put it on a floured surface. It may be a board or your baking sheet.
- Pat it out until it is about ¾″ (2cm) thick. Cut into rounds with a biscuit cutter, or a can, or into oblongs with a knife, which would give you better end results than if you try to use a cup or a glass as it will mash the edges.
- Press scraps of dough together and cut some more.
- Brush with a bit of cream and sprinkle with sugar.
- Bake on cookie sheet at 400°F (200°C) for 12-14 mins.
