Afternoon Tea Menu (new York) Recipe

Make the dough

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. In a large bowl whisk together 3 cups flour, 1 tbs baking powder, 3 tbs granulated sugar and 1/2 tsp salt.

Cut in 3/4 cup cold cubed butter using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate bowl whisk together 3/4 cup cold whole milk, 3/4 cup cold heavy cream, 1 large egg and 1 tsp vanilla extract. Make a well in the dry ingredients and pour the wet mixture in. Gently fold with a rubber spatula until just combined; do not overwork. The dough will be shaggy and slightly sticky.

Turn dough out onto a lightly floured surface and gently pat to a 1-inch thick round. Use a 2.5-inch biscuit cutter to stamp rounds (about 10–12 scones). Re-shape scraps and stamp additional rounds (do not overwork).

Brush tops with a little extra cream or beaten egg and sprinkle with coarse sugar. Place on prepared baking sheet about 1 inch apart.

Bake in preheated oven 15–18 minutes until golden brown and a toothpick comes out clean. Cool on a wire rack for 10 minutes before serving with clotted cream and preserves.

Prepare the bread: if desired, lightly butter 12 slices of white bread (optional step for a thin barrier against moisture). Trim crusts and lay slices flat.

Make herbed cream cheese: in a bowl combine 8 oz softened cream cheese, 2 tsp chopped fresh dill, 1 tsp lemon zest, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Mix until smooth and spreadable.

Spread a thin, even layer of the cream cheese onto each bread slice. Arrange thin cucumber slices in a single overlapping layer on half the slices; season cucumbers lightly with a pinch of salt and pepper.

Top with the remaining bread slices, cream cheese side down, and press gently. Using a sharp knife, cut each sandwich into thirds (finger-sandwich size) or into triangles. Keep chilled until serving to prevent sogginess.

Prepare spread: in a small bowl combine 3/4 cup crème fraîche, 1 tsp lemon juice and 1/4 tsp freshly ground black pepper. Stir until smooth.

Assemble canapés: place 12 pumpernickel/rye rounds on a platter. Spread about 1 tablespoon of the crème fraîche mixture on each round. Top each with a folded slice of smoked salmon (about 3/4 oz each) and garnish with a caper and a small dill sprig.

Chill briefly (10–15 minutes) until serving. Serve cold or at cool room temperature.

Make the dough: preheat oven to 350°F (175°C). In a bowl cream together 1 cup softened unsalted butter and 1 cup powdered sugar until light and fluffy, about 2–3 minutes. Beat in 1 tsp vanilla extract and 1 tbsp lemon zest.

Gradually add 2 cups all-purpose flour and 1/4 tsp salt, mixing until a soft dough forms. If dough is too soft to shape, chill 15 minutes.

Form cookies: roll tablespoonfuls of dough into small balls and place on a parchment-lined baking sheet 1 inch apart, flattening slightly with the palm or the bottom of a glass.

Bake 10–12 minutes until edges are set and bottoms are very lightly golden. Cool on the sheet 5 minutes then transfer to a rack to cool completely.

Make glaze: whisk 1/2 cup powdered sugar with 1 tbsp fresh lemon juice until smooth. Dip the top of each cooled cookie into the glaze or drizzle with a spoon. Let set 20–30 minutes before serving.

Spoon clotted cream into a small serving bowl and chill until service. Transfer preserves to another small bowl and provide small spoons. At service, split scones and serve with clotted cream and preserves on the side; instruct guests to spread preserves first then clotted cream (or vice versa, personal preference).

Bring fresh water to a near boil (about 200°F / 93°C). For up to 6 cups, steep 6 black tea bags in 48 fl oz hot water for 3–5 minutes depending on desired strength. Remove tea bags and serve with lemon slices and optional milk.

Arrange all items on a tiered stand or platters: scones warm, cucumber sandwiches chilled, smoked salmon canapés plated, lemon cookies on a small dish, and bowls of clotted cream and preserves. Provide plates, butter knives, teaspoons and napkins.