Afternoon Tea Recipe

Bring 4 cups water to a rolling boil in a kettle or saucepan. If using loose tea, measure 4 tsp (or 1 tsp per cup) into a teapot or infuser.

Pour the boiling water over the tea leaves or tea bags. Steep black tea 3–5 minutes depending on desired strength (3 for lighter, 5 for strong).

While the tea steeps, warm 1 cup milk in a small saucepan until hot but not boiling, or microwave 1–2 minutes. Stir in 2 tsp sugar into the warm milk if you like sweetened tea.

Strain tea into cups or a warmed teapot. Serve with warmed milk, lemon slices on the side, and additional sugar to taste.

Preheat and prepare

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

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

Add 6 tbs cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

In a small bowl whisk 3/4 cup heavy cream with 1 egg and 1/2 tsp vanilla (if using). Pour the wet ingredients into the dry and gently fold until the dough just comes together. Do not overmix.

Turn dough onto a lightly floured surface, pat into a 1-inch thick round. Use a 2½-inch cutter to cut rounds, or cut into 8 wedges. Transfer scones to prepared sheet, spacing them about 1 inch apart.

Brush tops with a little extra cream for shine. Bake in preheated oven 12–15 minutes or until golden brown on top and a toothpick inserted comes out clean.

Cool on a wire rack for 10 minutes before serving. Serve warm with mascarpone cream and strawberry jam.

If using mascarpone, gently fold 1/4 cup heavy cream into 1 cup mascarpone to create a spreadable clotted-style cream. Whisk just until smooth; do not overbeat.

Spoon 1/2 cup good-quality strawberry jam into a small serving bowl. Place both on the tea tray so guests can add jam and cream to warm scones.

Mix 1/2 cup softened cream cheese with 3 tbs softened butter, 1 tsp chopped dill, 1/4 tsp salt and 1/4 tsp black pepper until smooth and spreadable.

Lightly butter 8 slices of white bread on one side. Spread the cream cheese mixture on the unbuttered side of 4 slices.

Layer thin cucumber slices evenly over the cream cheese. Top with the remaining 4 slices, buttered side out. Press lightly to adhere.

Trim crusts if not already removed, then cut each sandwich into three long fingers (or small triangles). Chill briefly for 10 minutes to set before serving.

Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan or small square pan with parchment, leaving an overhang for easy removal.

In a mixing bowl beat 1/2 cup softened butter with 1/2 cup sugar until light and fluffy, about 2–3 minutes.

Beat in 1 egg and 1/2 tsp vanilla until combined. Add 3/4 cup flour and 1/2 tsp baking powder alternately with 2 tbs milk, mixing until just incorporated.

Pour batter into prepared pan and smooth the top. Bake 20–25 minutes for a loaf or 12–15 minutes for small cakes, until a toothpick comes out clean.

Cool completely on a rack. Slice into small squares or rounds, dust lightly with 2 tbs powdered sugar before serving.