Afternoon Tea Recipe

Chill the sparkling wine in the refrigerator for at least 3 hours before serving (ideally to 6–8°C). Shortly before serving, open carefully: tilt the bottle at 45°, hold the cork, twist the bottle slowly until the cork eases out with a quiet pop.

Pour into chilled flutes and serve immediately alongside the tea selection and food.

Preheat and prepare

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

Combine dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt and granulated sugar until evenly distributed.

Cut in butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Mix wet ingredients

In a separate bowl, whisk together the buttermilk, egg and vanilla until combined.

Form the dough

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula until just combined — do not overmix. The dough should be slightly shaggy but hold together when pressed.

Shape scones

Turn the dough onto a lightly floured surface and gently pat or roll to about 1-inch (2.5 cm) thickness. Using a 2.5-inch round cutter, cut out rounds and place them on the prepared baking sheet about 1 inch apart. Re-roll scraps and cut additional scones as needed.

Egg wash

Brush the tops with the extra buttermilk to encourage browning.

Bake

Bake for 12–15 minutes or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Rotate the pan halfway through if your oven bakes unevenly.

Cool

Transfer the scones to a wire rack and let cool for 10–15 minutes before serving warm with clotted cream and jam.

Spoon clotted cream into a small serving bowl and the jam into another. Place both on the tea tray next to the warm scones. Guests may split scones and top with clotted cream first then jam, or jam then cream depending on preference.

Prepare bread

Lightly butter one side of each bread slice (this prevents sogginess). Cut crusts off if not already removed and trim to even rectangles if desired.

Cucumber sandwiches

Spread 2 tbsp softened cream cheese over 4 slices of bread (buttered side down). Layer thin cucumber slices evenly; season lightly with salt and pepper and a few drops of lemon juice. Top with remaining bread slices, press gently, and cut each sandwich into 3 finger-size pieces.

Smoked salmon sandwiches

Mix 2 tbsp cream cheese with 1 tbsp chopped dill and a pinch of lemon zest. Spread over 4 slices of bread. Top with smoked salmon, a small grating of black pepper and a squeeze of lemon. Close with remaining bread slices and cut into fingers.

Egg mayonnaise sandwiches

Chop the hard-boiled eggs and mix with mayonnaise, 1 tbsp chopped dill (or chives), salt and pepper to taste and a little lemon juice. Spread onto 4 slices of bread and top with the remaining slices. Cut into 3 fingers each. Refrigerate sandwiches on a tray until serving (no more than 1 hour) so fillings stay fresh.

Arrange mini lemon tartlets on a small platter. Rinse and pat dry fresh berries, and place them in a separate bowl or scatter around the tartlets for color and variety.

Lightly dust the berries and tartlets with powdered sugar just before serving for a delicate finish.

If serving tea, bring fresh water to a boil and steep each black tea bag in 250 ml (1 cup) hot water for 3–4 minutes for a full-bodied cup. Serve with milk and sugar to taste. Offer tea alongside the sparkling wine so guests can choose.