Ingredients
- Butter: 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
- Granulated Sugar: 1 ¾ cups (350g)
- Eggs: 2 large, at room temperature
- All-Purpose Flour: 3 ¼ cups (about 400-410g), plus more for dusting
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Buttermilk: ¼ cup (60ml), room temperature (or whole milk with ¼ tsp white vinegar added and left to sit for 5 minutes)
- Vanilla Extract: 1 ½ teaspoons pure vanilla extract
- Nutmeg: ¼ teaspoon freshly grated nutmeg (optional, but highly recommended for authentic flavor)
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened butter on medium speed until smooth and creamy (about 1 minute). Gradually add the granulated sugar and continue beating on medium-high speed for 3-4 minutes, scraping down the sides of the bowl occasionally. The mixture should become light in color and fluffy in texture. This step is vital for incorporating air.
- Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl again. Beat in the vanilla extract and optional nutmeg until combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed, preventing pockets of baking soda flavor or saltiness.
- Alternate Wet and Dry: With the mixer on low speed, add about one-third of the flour mixture to the butter mixture, mixing just until barely combined. Pour in half of the buttermilk and mix until just incorporated. Add another third of the flour mixture, mix briefly, then add the remaining buttermilk, mixing briefly. Finally, add the last third of the flour mixture and mix only until the flour streaks just disappear. Crucially, do not overmix at this stage. Overmixing develops the gluten in the flour, resulting in tough tea cakes instead of tender ones.
- Chill the Dough: The dough will be soft. Scrape the dough out onto a large piece of plastic wrap, form it into two flattish discs (this helps it chill faster and more evenly), and wrap tightly. Refrigerate the dough for at least 1 hour, or preferably 2 hours, until firm. Chilling is essential – it prevents the tea cakes from spreading too much during baking, makes the dough much easier to handle, and allows the flavors to meld. You can chill the dough for up to 3 days.
- Preheat and Prepare: When ready to bake, position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even browning.
- Roll and Cut: Lightly flour a clean work surface and a rolling pin. Take one disc of chilled dough out of the refrigerator (leave the other chilled). Unwrap it and place it on the floured surface. Lightly flour the top of the dough. Roll the dough out evenly to approximately ¼-inch thickness. If the dough becomes sticky, add a tiny bit more flour, but avoid adding too much. Use a round cookie cutter (about 2.5 to 3 inches in diameter is traditional) to cut out circles. Press firmly and try to cut cleanly without twisting the cutter, which can seal the edges.
- Arrange on Baking Sheets: Carefully transfer the cut-out dough circles to the prepared baking sheets, leaving about 1.5 to 2 inches between them to allow for slight spreading. Gather the dough scraps, gently re-roll once (overworking makes them tough), and cut out more circles. Repeat with the second disc of dough.
- Bake: Bake in the preheated oven for 10-13 minutes, rotating the baking sheets halfway through (top to bottom, front to back) for even baking. The tea cakes are done when the edges are lightly golden brown, and the centers look set but are still pale and soft. They will puff up slightly. Be careful not to overbake, as this will make them dry and hard rather than tender.
- Cool: Let the tea cakes cool on the baking sheets for 5 minutes. They will continue to set slightly during this time. Then, carefully transfer them using a spatula to wire racks to cool completely.
Nutrition
- Serving Size: One Normal Portion
- Calories: 130-160