Champagne Afternoon Tea Recipe

Chill a flute and pour one glass (about 120–150 ml) of Andre Chemin Premier Cru Brut Tradition NV right before serving. Keep the bottle chilled on ice so guests can top up as desired.

Prep breads

Lay out the white and whole wheat bread slices. Using a rolling pin, lightly roll each slice to even thickness. Trim crusts with a sharp knife and cut each slice into 3–4 finger-sized rectangles.

Cucumber sandwiches

Mix 2 tbs of the softened butter with a pinch of salt and spread a thin layer on 3 slices of bread. Spread 2 oz (about 1/3 cup) cream cheese thinly on the remaining 3 slices. Layer thin cucumber slices evenly, sprinkle 1/4 tsp salt and 1/8 tsp black pepper, then assemble into sandwiches. Trim edges and cut into 2-inch fingers.

Smoked salmon sandwiches

On 3 slices of bread, spread 2 tbs softened butter. On the matching 3 slices, spread 3 oz cream cheese mixed with the chopped dill and a squeeze of lemon zest. Layer smoked salmon (about 1 oz per sandwich portion) and top with a few chives. Assemble, press gently, trim and cut into fingers.

Egg-mayonnaise sandwiches

Mash the 2 hard-cooked eggs with 2 tsp mayonnaise, remaining 1 tsp chopped chives, pinch of salt and pepper. Spread mixture on 3 bread slices and top with the remaining 3 slices buttered lightly. Assemble, trim, and cut into fingers.

Arrange sandwiches on a platter, cover lightly with a clean towel to keep soft until serving. Make all sandwiches no more than 1 hour ahead to prevent sogginess.

Make the dough

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl whisk together 2 cups flour, 2 tbs sugar, 1 tbs baking powder and 1/2 tsp salt. Cut in 6 tbs cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.

Bring together

Stir in 1/2 cup heavy cream and 1/4 cup milk with a fork until dough just comes together. If too dry, add up to 1–2 tbs extra milk. Turn dough onto a lightly floured surface, pat into a 1-inch thick round and cut into 6–8 wedges (or use a 2.5-inch cutter). Transfer to prepared sheet about 1-inch apart.

Bake

Brush tops with beaten egg. Bake 12–15 minutes until risen and golden on top. Transfer to a rack to cool slightly.

Serve

Split warm scones and serve with 1/2 cup jam and 3/4 cup clotted cream (or whipped heavy cream) and a light dusting of powdered sugar. Keep scones warm and serve immediately alongside the champagne.

Arrange 8 assorted petits fours or mini fruit tarts on a small plate. Spoon lemon curd into a small bowl for guests who prefer lemon on scones or pastries. Dust tarts lightly with powdered sugar just before serving.

If offering tea, steep 2 tsp loose-leaf Darjeeling or Earl Grey in 12 oz (about 350 ml) just-boiled water for 3–4 minutes. Serve with milk or lemon on the side so guests can choose.