Ingredients

• 3 cups all-purpose flour, plus more for the work surface
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground or freshly grated nutmeg
• 1 stick (4 ounces) butter, at room temperature
• 1 cup sugar
• 2 large eggs
• ¼ cup buttermilk
• 1 teaspoon vanilla extract
• Demerara sugar, for sprinkling

Instructions

1. In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
2. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
3. Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
4. Preheat the oven to 375°F. Line baking sheets with parchment paper.
5. On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
6. Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.