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Coffee ‘Tea’ Cakes

Scott Phillips

Yield: Yields 8 tea cakes.

These little cakes look like scones but have a moister, more cake-like texture.


  • 9 oz. (2 cups) all-purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 2/3 cup packed light brown sugar
  • 1-1/2 Tbs. finely ground coffee beans (from about 1 heaping Tbs. whole beans)
  • 1 stick (8 Tbs.) cold butter, cubed
  • 1/3 cup heavy cream
  • 1 tsp. vanilla extract
  • 1/3 cup cold brewed espresso or double-strength coffee
  • 1 tsp. packed light brown sugar
  • 1 tsp. sugar

Nutritional Information

  • Nutritional Sample Size per tea cake
  • Calories (kcal) : 330
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 45
  • Sodium (mg): 260
  • Carbohydrates (g): 44
  • Fiber (g): 1
  • Protein (g): 4


  • Heat the oven to 350°F. Using a stand mixer with the paddle attachment or a regular mixer with beaters, combine the flour, baking powder, salt, baking soda, 2/3 cup brown sugar, and the ground coffee beans. Add the butter and mix on low speed until the pieces of butter are the size of marbles. Add the cream, vanilla, and cold espresso and continue mixing until the dough just comes together. Pat the dough onto an ungreased baking sheet into a round about 6 inches in diameter. Mix the 1 tsp. brown sugar with the white sugar to make it “sprinkleable.” Sprinkle the round lightly with the sugar and cut it into 8 triangles. Bake until firm but still springy, 40 to 50 minutes. Remove from the oven and cool. Cut into wedges along the lines.


Rate or Review

Reviews (1 review)

  • AnneMB | 05/12/2008

    A delightful quick and easy recipe that has a beautiful aroma and crisp crust with just the right amount of sweetness. The subtle taste and aroma of the coffee matures and improves after a day. Also good when served with whipped cream and a very small pinch of cinnamon.

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