Le Petit Gourmets' Afternoon Tea Recipe

Prepare spreads

For the cucumber-dill spread: in a small bowl combine cream cheese (4 oz) with dill (1 tsp) and 1/4 tsp salt. Mix until smooth. For the egg filling: in a medium bowl mash the hard-boiled eggs (3) with mayonnaise (2 tbs), mustard (1 tsp), chives (1 tsp), remaining 3/4 tsp salt and 1/4 tsp black pepper until combined but slightly chunky.

Assemble cucumber sandwiches

Lightly butter 4 slices of white bread (use 4 of the 8 white slices) with 1 tbs softened butter total to prevent sogginess. Spread cucumber-dill cream cheese evenly over the other 4 white slices. Arrange thin cucumber slices (about 1 cup total) in a single overlapping layer on the cream cheese, season cucumber with a light pinch of salt. Top each prepared slice with a buttered slice to form 4 sandwiches. Trim edges and cut each sandwich into 3 finger-sized rectangles to make 12 small pieces.

Assemble smoked salmon sandwiches

Spread remaining softened butter (about 3 tbs) thinly on 4 slices of whole wheat bread. Spread a thin layer of cream cheese (use about half of remaining cream cheese) on the other 4 whole wheat slices. Place 1.5 oz smoked salmon on each cream cheese-topped slice. Add a grind of black pepper and a sprinkle of chives. Top with buttered slice, trim edges, and cut into 3 fingers each to make 12 small pieces.

Assemble egg salad sandwiches

Spread the egg mixture onto 4 bread slices (use remaining bread as tops). Assemble, trim crusts and cut each sandwich into 3 finger pieces to make 12 small pieces. Keep sandwiches covered with a damp towel in the fridge until serving to maintain freshness (do not refrigerate too long if using soft breads—best within 2 hours).

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Whisk together 2 cups flour, 1 tbs baking powder, 2 tbs sugar and 1/2 tsp salt in a large bowl.

Cut in cold cubed butter (6 tbs) with a pastry cutter or your fingertips until mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Whisk together 3/4 cup cold milk, 1/4 cup sour cream (or yogurt), and 1/2 tsp vanilla. Pour into dry ingredients and stir briefly until dough just comes together. Do not overmix.

Turn dough onto a lightly floured surface, gently pat to about 1-inch thick. Use a 2-inch round cutter to cut out mini scones (should yield about 8–10). Place on prepared baking sheet about 1-inch apart.

Beat 1 egg and brush lightly over scone tops for a golden finish. Bake 12–14 minutes until golden and risen. Remove to a rack to cool slightly.

Split warm scones and serve with 1/2 cup strawberry jam and 1/2 cup clotted cream or whipped cream. Optionally toast split sides briefly for extra texture.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

On a lightly floured surface, unfold the thawed puff pastry sheet and roll lightly to smooth seams. Cut pastry into 6 equal squares.

Toss thin apple slices with 1 tsp lemon juice and 1 tbs sugar. Arrange a small fan of apple slices on each square, leaving a small border. Fold edges up slightly to create a rim.

Bake pastries 12–15 minutes until puffed and golden. Warm 2 tsp apricot jam with 1 tsp water and brush over hot pastry and apples to glaze.

Transfer to a rack to cool. Dust lightly with 1 tsp powdered sugar before serving.

Bring 32 oz (about 4 cups) water to a near boil. Place 1 tea bag per cup (4 bags) into a teapot or heatproof pitcher.

Pour hot water over tea bags and steep: 3–4 minutes for black tea (English Breakfast) or 3 minutes for Earl Grey. Remove tea bags and keep warm.

Provide milk, honey or sugar, and lemon wedges for guests to customize. Garnish serving plates or teapot with fresh mint sprigs. If serving milk in tea, warm 1/2 cup milk slightly before offering.