Cream Tea Cakes

‘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!

Original recipe makes 6 to 10 servings


1 cup margarine
3/4 cup white sugar
2 1/4 cups self-rising flour
4 tablespoons custard powder
1 egg
1 pinch salt

  • PREP

    30 mins

  • COOK

    10 mins


    40 mins


  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.


Calories: 375 kcal
Carbohydrates: 43.6 g
Cholesterol: 24 mg
Fat: 20.8 g
Fiber: 0.8 g
Protein: 4 g
Sodium: 681 mg