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Cornish Tea-cakes
Cornish Tea-cakes is a traditional English recipe (from Cornwall) for a classic scone-like tea cake of a flour, lard, sugar and milk dough with currants, mixed spice and candied peel that's cut into rounds and glazed before baking and which is the essential ingredient of a Cornish tea. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Tea-cakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12–15
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
Though prepared a little like a scone, the use of lard here makes these little cakes turn out more like welshcakes.
Ingredients:
250g self-raising flour
120g lard, diced
120g currants
1/2 tsp mixed spice
30g candied peel, finely chopped
60g sugar
300ml milk
1 egg, beaten with 1 tbsp milk, to glaze
Method:
Sift the flour and mixed spice into a bowl, add the diced lard and rub the fat into the flour until the mixture resembles fine crumbs. Now mix in the currants, candied peel and sugar. Add enough of the milk to bring everything together as a soft dough.
Turn the dough out onto a floured surface and roll out to about 1.5cm thick. Use a round pastry cutter to cut tea cakes from the dough (re-roll the scraps and cut out more cakes). Arrange the tea-cakes on a greased baking tray (allow space for them to expand as they bake) then transfer to an oven pre-heated to 170°C and bake for about 12 minutes, or until lightly browned on top and cooked through.
Serve warm, split in half and spread with butter and jam.
