Afternoon Tea Menu Recipe

Prep and oven

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

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

Cut cold butter into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate small bowl whisk together the milk, heavy cream, egg, and vanilla extract until blended.

Pour the wet ingredients into the dry and gently fold with a spatula until just combined. Do not overmix; the dough should be slightly shaggy but hold together when pressed. If too dry, add up to 2 tablespoons more milk.

Turn the dough out onto a lightly floured surface and gently pat to about 3/4-inch thickness. Fold once and pat again to create layers, then use a 2.5-inch round cutter to cut out scones. Gather scraps and repeat until dough is used (do not overwork).

Place scones on the prepared baking sheet about 1 inch apart. Brush tops lightly with a little extra milk or cream and sprinkle with coarse sugar.

Bake for 12–15 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. Remove from oven and transfer to a wire rack to cool slightly before serving.

Make the spread: In a small bowl, beat the room-temperature cream cheese with lemon juice, chopped dill, salt, and pepper until smooth and spreadable. Taste and adjust seasoning.

Prepare cucumbers: If cucumbers are watery, lightly salt the slices and let them sit on paper towels for 10 minutes, then pat dry to remove excess moisture.

Assemble sandwiches: Spread a thin, even layer of the cream cheese mixture over each slice of bread. Arrange cucumber slices in a single layer on four slices of bread; top with the remaining slices to make 4 sandwiches.

Trim: Gently press sandwiches and trim off crusts with a sharp knife. Cut each sandwich into two or three finger sandwiches (rectangles) as desired. Keep chilled until serving.

Toast or lightly butter the bread slices if desired, then cut into rounds or small rectangles to make 8 canapés.

Mix crème fraîche with lemon zest and half the chopped chives; season with a pinch of black pepper.

Spread about 1 tablespoon of the crème fraîche mixture onto each bread piece. Top with a folded piece of smoked salmon, a few capers, and a sprinkle of remaining chives. Finish with a small crack of black pepper.

Arrange on a platter and keep chilled until serving.

In a bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Whip by hand or with a mixer on low speed until thick and spreadable (do not overbeat — you want a soft, dollop-able texture).

Gently fold in half of the quartered strawberries, leaving the rest whole or halved for garnish. Taste and add a touch more powdered sugar if needed.

Chill until ready to serve alongside warm scones. Spoon extra strawberries into a small bowl for serving.

Bring fresh water to a near boil (about 212°F/100°C for black tea). Warm the teapot by rinsing with hot water, then add loose tea to the pot (roughly 3 tsp for 4 cups).

Pour hot water over the tea leaves and steep for 3–5 minutes depending on desired strength (3 for lighter, 5 for stronger).

Strain leaves and pour tea into a teacup. Serve with milk and lemon slices on the side so guests can choose. Keep teapot warm and re-steep leaves once if desired for a second pot (extend steep time slightly).