Horizontal image of a plate with a two-bites scone topped with jam, English Breakfast Tea infused whipped cream, blueberries and another two-bite scone. A fork is next to the plate and a jar of jam is out of focus in the background.

Easy English Breakfast Shortcake

  • Author: Michelle Ferrand
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 6 Servings 1x
  • Category: Dessert
  • Cuisine: British


Easily add a homemade touch to your Royal Wedding Viewing Party spread with this English Breakfast Tea Shortcake recipe. The homemade English Breakfast Tea infused whipped cream is to die for!



2 cups heavy cream, divided

6 Kroger Private Selection English Breakfast Tea Bags

1/4 cup powdered sugar

12 two-bite scones

1/4 cup Kroger Private Selection Triple Berry Jam

3/4 cup blueberries

Mint to garnish


Combine 1 cup heavy cream and tea bags into a medium pot. Stirring occasionally, bring to a boil over medium-high heat.

Remove from heat and allow tea bags to steep in the cream for 10 minutes.

Using a fine-mesh sieve, strain the tea infused cream into a sealable container and gently press any remaining liquid out of the tea bags into the container. Discard tea bags.

Chill the tea infused cream for at least 2 hours. When ready to serve, combine tea-infused cream, remaining 1 cup cream, and powdered sugar into a large bowl. Whisk together until soft peaks form.

Serve English Breakfast infused whipped cream with two-bite scones, jam, blueberries, and mint. I recommend topping a scone with a little jam, then the whipped cream, a couple berries and second scone!

Recipe Card powered by