Earl Grey Teacakes

The Recipe: Earl Grey Teacakes

As we’re celebrating Afternoon Tea Week this month (August 12th – 18th) it seems only right to share this recipe for delectable Earl Grey Teacakes, the perfect recipe to have in your arsenal to use if guests come for tea.


200g mixed dried fruit, chopped small (raisins, sultanas, dried cherries and apricots)

Zest ½ orange

200ml hot Earl Grey tea, made from 2 tea bags

250ml whole milk

75g butter, cubed, plus extra to serve

500g strong white bread flour, plus extra for dusting

1½ tsp mixed spice

50g caster sugar

7g sachet fast-action dried yeast

1 large egg, beaten

Apricot jam, to glaze


  1. Put the fruit and zest in a bowl and cover with the hot tea. Leave to steep overnight.
  2. Heat the milk in a small pan until hot but not boiling
  3. Remove from the heat and add the butter, swirling the pan to help the butter melt and cool the milk. Leave to cool to hand temperature
  4. Tip the flour, mixed spice, sugar, yeast and ½ tsp salt into a large bowl
  5. Pour in the warm milk mixture, the egg and 1 tbsp of the tea from the soaked fruit
  6. Mix with a wooden spoon to combine, then tip onto your surface and knead for 5 mins until smooth and elastic, adding a little more flour if the mixture is too sticky
  7. Place in a clean, oiled bowl and cover with cling film, then leave in a warm place to rise for 2 hours until doubled in size
  8. Flour 2 large flat baking trays knock all the air out of your dough and add the soaked fruit (drain the fruit first if you have any liquid left in the bowl)
  9. Knead the fruit into the dough until well distributed – you may need to add a little extra flour if the fruit makes the dough too sticky
  10. Break into 6 pieces and shape into balls. Place on the floured baking trays, well-spaced apart, and squash each down lightly with the palm of your hand
  11. Cover loosely with oiled cling film, then leave to prove for 30 mins-1 hour, until doubled in size. Heat oven to 200C/180C fan/gas 6.
  12. Uncover the teacakes and bake for 25 mins, swapping the trays over halfway through cooking, until golden and hollow sounding when tapped on the base
  13. Brush each one with a little apricot jam and return to the oven for a further 1-2 mins
  14. Leave to cool on a wire rack
  15. Serve warm from the oven or split and toasted, topped with lashings of butter. These will keep in a tin for up to 4 days

Check out our other baking recipes, some of our favourites are these Chocolate Chip Cookies, these Raspberry Cheesecake Cupcakes and this Ultimate Chocolate Cake.