teacake

As nouns the difference between teacake and breadcake

is that teacake is (british) a flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea while breadcake is (uk|northern england) a bread roll.

As nouns the difference between teacake and scone

is that teacake is a flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea while scone is a small, rich, pastry or quick bread, sometimes baked on a griddle.

As a verb scone is

to hit, especially on the head.

As a proper noun Scone is

a village north of Perth in Scotland; the coronation site of Scottish kings until 1651.

As nouns the difference between coffeecake and teacake

is that coffeecake is any cake flavoured with coffee while teacake is a flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea.

As a noun teacake is

(british) a flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea.

is likely misspelled.

has no English definition.

As a noun teacake

is a flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea.

Teabun is likely misspelled.

Teabun has no English definition.

As a noun teacake is

a flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea.

As nouns the difference between taxonomy and teacake

is that taxonomy is the science or the technique used to make a classification while teacake is (british) a flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea.

As nouns the difference between teacake and spongecake

is that teacake is (british) a flat, round bread bun, usually containing currants, sultanas or peel and often served toasted and buttered with tea while spongecake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge.