Jump to Recipe

Indulge in Traditional English Fruit Teacakes which are sweet, yeasted buns, similar to hot cross buns and a delightful treat for late afternoon tea or breakfast.  They’re typically studded with currants or other dried fruits. Warm spices like cinnamon and mixed spice add a cozy touch to the flavor profile.

5 English teacakes on a round board

Unlike the soft, American-style tea cakes (think: a cookie meets cake) or the traditional English tea cake (a loaf-shaped cake with tea soaked fruit, a little like traditional fruit cake, also known as tea loaf, picture below), these English Fruit Teacakes are a whole different ball game.  

Imagine a cinnamon toast, but in a golden brown bun form! They’re delightful warm from the oven or at room temperature, and perfect for slathering with as much butter as your heart desires. Whichever you like, they all are perfect served British style with a nice cup of tea.

Tea cake studded with fruit on a cutting board, sliced with a cup of tea

To avoid confusion, there are also Scottish teacakes from the brand Tunnock’s. These are actually cookies (or biscuits, as we say in Britain) with a shortbread base, a marshmallow layer, and a chocolate coating.  Quite different from our English Fruit Teacakes!

When it comes to tea cake recipes, this is about as easy as they come and you probably have most of the ingredients already.

Half of a currant teacake topped with melting butter

How to serve Traditional English Teacakes

  • Warm or Toasted: This is the most traditional way to enjoy them. Serve them warm straight from the oven for a soft and fluffy texture, or toast them for a delightful contrast of crispy exterior and soft interior.
  • Jam or Clotted Cream: For an extra indulgent experience, add a dollop of jam (strawberry or raspberry are popular choices) or a spoonful of clotted cream (a thick, spreadable cream specific to Devon and Cornwall).
Holding half of a buttered teacake with a bite taken out

Fun Fact: A Yorkshire Twist

These sweet buns are also known as Yorkshire tea cakes.  Interestingly, in some parts of Yorkshire, bakers take a different approach. They forego the dried fruit and transform these buns into the perfect base for savory sandwiches.

Mixed Dried Fruit

When it comes to the dried fruit, currants are traditional. Dried cranberries, sultanas or pretty much any dried fruit you like would also be delicious, or mix it up and add a little of everything you like.

Optional Additions to tea cakes

  • Zest of citrus fruits grated citrus peel (lemon or orange) for a touch of vibrant, citrusy sunshine.
  • Chocolate chips for melty pockets of rich, decadent chocolate in every bite.
Yield: 12

Traditional English Fruit Teacakes

Currant studded teacake buns served with a cup of tea

A baked sweet bun that is made with warm spices and currants.

Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 1 cup milk (236 ml) warmed to 100 – 110 °F (38 - 43°C)
  • 2 teaspoons instant dried yeast
  • 4 tablespoons sugar
  • 3 ½ cups (455 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all spice
  • ¼ teaspoon ground ginger
  • 1 cup (128 grams) dried currants
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs, beaten
  • 2 tablespoons milk (for brushing the tops of the buns)

Instructions

  1. Line one large or two medium non-stick baking sheets or use a regular sheet with parchment paper.
  2. Add the milk to a bowl and stir in the yeast and sugar. Allow to sit for 3-5 minutes (maybe more) until you start to see it bubble a little.
  3. To a mixing bowl add the flour, salt, spices and currants. Mix well. Make a well in the center, add the milk and yeast, butter and beaten eggs. Use a spoon and stir to incorporate the liquids into the flour. When the dough comes together, use your hands to make the dough to a large ball. It will be sticky. Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
  4. Place in an oiled bowl, cover with a towel and leave in a warm place for about 45 mins to rise.
  5. Turn out the dough onto a floured surface and knead lightly for a few minutes until smooth. Divide the dough into 12 balls and shape each into a bun that is a flat round.
  6. Place evenly spaced onto the baking sheet and cover loosely with a towel. Leave in a warm place for 30 minutes until they double in size.
  7. Preheat oven to 400°F /200°C.
  8. Brush the tops of the buns with the milk. Bake for 15-20 minutes until golden brown (time may vary depending on your oven).

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 250Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 46mgSodium 192mgCarbohydrates 42gFiber 2gSugar 13gProtein 6g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: British / Category: Baking