42 bake tea recipes

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

Buttermilk chocolate tea bread bakes a tangy buttermilk batter with cocoa powder into a tender quick-bread loaf. Perfect with afternoon tea or sliced thick for breakfast.

Oliver's cornmeal tea biscuits: tender, slightly sweet biscuits with the gritty crunch of cornmeal and a soft cake-flour crumb. A British-leaning tea-time bake that walks the line between scone and biscuit.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Peanut refrigerator cake layers coffee-dipped tea biscuits with peanut butter frosting and cocoa, then chills overnight. No baking required. The biscuits soften into moist, cake-like layers.

Slow cooker carrot tea bread bakes a moist cinnamon-spiced loaf with grated carrots and toasted pecans inside the crockpot. A no-oven quick bread for hot weather or busy kitchens.

Scotch Teas are chewy oat bars made with just five ingredients: butter, brown sugar, rolled oats, salt, and baking powder. Soft from the oven, they firm up into buttery, toffee-like treats.

Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.

Sweet-savory quick bread with chopped dates, shredded cheddar, and walnuts baked into a moist loaf. Slice it thin for tea time or toast it with butter. Even better the next day.

Fig square is a sweet yeast bread rolled around an allspice-scented fig filling, coiled jelly-roll style into a square pan, and baked golden. Slice into squares for breakfast or tea.