Afternoon Tea Bakes with Cotswold Butter

There is nothing like traditional British Afternoon Tea; a pot of your favourite tea, homemade bakes, and sandwiches. Here are some classic afternoon tea bakes elevated with Cotswold Butter.

Shortbread Fingers

Shortbread Fingers are a timeless treat, perfect with a cup of tea. Their crumbly texture and rich, buttery flavour make them irresistible. Elevate this classic recipe by using Cotswold Butter for an even more luxurious taste.

Ingredients: 

• 200g Cotswold Butter
• 100g caster sugar
• 300g plain flour
• A pinch of salt

Instructions:

1. Preheat the oven to 160°C
2. In a large bowl, beat together the Cotswold Butter and caster sugar, until pale and fluffy.
3. Sift in the plain flour and salt, then mix until the dough comes together.
4. Press the dough into a lined 20cm square baking tin, smoothing the top with the back of a spoon. Use a knife to score the dough into fingers, and prick each one with a fork.
5. Bake for 25–30 minutes until pale golden. Sprinkle with extra caster sugar while still warm, then leave to cool completely in the tin.
6. Break into fingers and serve with a cup of tea.

Classic Scones

No afternoon tea is complete without a batch of classic scones! Perfect with Cotswold Butter and Jam. The key to their melt in your mouth texture

Ingredients: 

• 225g self-raising flour
• 50g Cotswold Butter
• 25g caster sugar
• 150ml whole milk
• 1 tsp baking powder
• a pinch of salt
• Cotswold Butter and Jam, to serve.

Instructions:

1. Pre-heat your oven 220°c.
2. In a large mixing bowl, sift together the flour, baking powder, and salt. Add the cold cubed Cotswold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
3. Stir in the caster sugar.
4. Gradually add the milk, stirring with a knife until the dough just comes together. Be careful not to overwork it.
5. Turn the dough out onto a floured surface, and gently pat it into a round about 2.5 cm thick. Use a round cutter to cut out the scones, then place them on a lined baking sheet.
6. Brush the tops with a little milk, and bake for 12–15 minutes until risen and golden.
7. Split them open while still warm, and serve with clotted cream and your favourite jam. Enjoy with a cup of tea for the perfect afternoon treat.

Almond & Raspberry Bakewell Tart

A Bakewell tart is a delightful addition to any afternoon tea table. With its crumbly pastry, sweet raspberry jam, and almond frangipane filling, this tart is a true classic. Using Cotswold butter in the pastry ensures a flaky, melt-in-the-mouth crust.

Ingredients: 

Pastry:

• 100g Cotswold Butter
• 200g plain flour
• 2 tbsp icing sugar
• 1 large egg yolk
• 2 tbsp cold water

Filling:

• 150g Cotswold butter
• 150g caster sugar
• 150g ground almonds
• 3 large eggs
• 1 tsp almond extract
• 3 tbsp raspberry jam
• A handful of flaked almonds, for topping
• Icing sugar, for dusting

Instructions:

1. Preheat the oven to 180°C
2. In a large bowl, rub the cold Cotswold butter into the plain flour and icing sugar until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and mix until the dough just comes together. Wrap the dough in cling film and chill for 30 minutes.
3. Roll out the chilled pastry on a floured surface and line a 23cm tart tin. Prick the base with a fork, then chill again for 15 minutes. Line the pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the pastry is golden. Set aside to cool slightly.
4. In a large bowl, beat together the softened Cotswold butter and caster sugar until pale and fluffy. Add the ground almonds, eggs, and almond extract, and mix until well combined.
5. Spread the raspberry jam evenly over the base of the pastry case, then spoon the almond filling on top and smooth it out. Sprinkle with flaked almonds.
6. Bake for 35–40 minutes until the filling is set and golden brown. Allow to cool in the tin.
7. Dust with icing sugar, slice, and serve with a cup of tea. The buttery pastry combined with the sweet almond filling makes for a delightful treat that’s perfect for afternoon tea.

Victoria Sponge Cakes

These Victoria sponges are perfect for afternoon tea, they offer all the charm of a Victoria sponge in a perfectly portioned size. Cotswold Butter adds a luxurious depth to both the light, fluffy sponge and the smooth buttercream filling.

Ingredients: 

For the sponge cake:

• 200g Cotswold Butter
• 100g caster sugar
• 300g plain flour
• A pinch of salt

For the filling:

• 100g Cotswold Butter (softened)
• 150g icing sugar (sifted)
• 1 tsp vanilla extract
• Strawberry or raspberry jam

Instructions:

1. Preheat the oven to 180°C. Grease a 12-hole muffin tin or line it with cupcake cases.
2. Cream the butter and sugar together in a mixing bowl.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Fold in the flour gently, using a spatula or spoon, being careful not to overmix. Add the milk to loosen the batter slightly if necessary.
5. Divide the mixture evenly between the muffin tin holes or cases, filling each about 2/3 full.
6. Bake for 15-18 minutes or until golden and a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. For the filling, beat the Cotswold Butter and icing sugar together until smooth and creamy. Add the vanilla extract and mix well.
8. Once the cakes are completely cooled, slice each one in half horizontally to create two layers.
9. Spread a generous layer of buttercream on the bottom half of each sponge, followed by a spoonful of jam. Place the top half of the sponge back on.