Champagne Afternoon Tea Recipe

Chill the bottle of sparkling wine in the refrigerator for at least 2 hours, or in an ice bucket for 20–30 minutes before serving. When ready to serve, pop the bottle gently using a towel to control the cork. Pour into chilled flutes, filling about two-thirds full. Garnish each glass with a halved strawberry on the rim or a lemon twist.

Prep bread and spreads

Trim crusts from bread slices and, if desired, flatten lightly with a rolling pin to make even, delicate sandwiches. Spread 1 tbs butter thinly on 6 slices (for cucumber sandwiches) and spread 2 tbs cream cheese mixed with 1 tbs chopped dill on 6 other slices (for smoked salmon sandwiches).

Cucumber sandwiches

Pat cucumber slices dry with paper towel to remove excess moisture. Layer cucumber slices evenly across the buttered bread. Season lightly with a pinch of sea salt and a grind of black pepper. Top with a second slice of bread (cream cheese side down), press lightly and cut each sandwich into 3 finger-sized rectangles or triangles.

Smoked salmon sandwiches

On the bread spread with dill cream cheese, lay thin slices of smoked salmon. Sprinkle with a little chopped chive and a small squeeze of lemon from the garnish if desired. Close with a buttered bread slice (butter side in). Trim and cut into fingers.

Egg & mayo sandwiches

Mash the hard-cooked eggs in a bowl, add 2 tbs mayonnaise, 1 tsp Dijon mustard, salt and pepper to taste (use the provided sea salt and black pepper), and fold in remaining chopped chives. Spread onto bread slices, top with another slice, press lightly, and cut into desired shapes.

Make scone dough

Preheat oven to 200°C (400°F). In a mixing bowl, whisk together 300 g flour, 2 tsp baking powder and 2 tsp sugar. Rub in 60 g cold cubed butter with fingertips until mixture resembles coarse crumbs. Make a well and add 120 ml cold milk; stir until a soft dough forms—do not overwork.

Shape and bake

Turn dough out onto a lightly floured surface, pat to 2 cm thickness and cut into rounds or squares. Place on a lined baking sheet, brush tops with beaten egg, and bake 12–15 minutes until risen and golden. Cool slightly on a rack.

Serve with cream and jam

Split warm scones in half and serve with 120 ml clotted cream (or heavy cream) and 120 ml strawberry jam. Dust with powdered sugar if desired.

Assemble mini tarts

Fill each pre-baked mini tart shell with about 1 tbsp lemon curd. Top with assorted berries, pressing gently so they adhere. Optionally drizzle melted dark chocolate decoratively over the berries. Chill briefly (10–15 minutes) so the chocolate firms.

Plate and finish

Arrange tarts on the top tier or dessert plate alongside scones and sandwiches. Add a few extra fresh berries for color. Ensure chilled Champagne is ready to pour and garnished as directed.