Afternoon Tea Regular Recipe

Boil and steep

Bring 1.5 liters of fresh cold water to a rolling boil. Preheat the teapot by pouring a little boiling water in, swirling, and discarding. Add 8 tsp loose leaf black tea to the warmed teapot (adjust strength to taste). Pour the boiling water over the leaves and steep for 4–5 minutes for a full-strength afternoon tea.

Finish and serve

After steeping, strain the tea into the teapot or serving pot. Add milk and sugar to taste at the table (provide milk jug and sugar bowl). Offer lemon slices as an alternative to milk. Keep the teapot on a cozy or warm surface to maintain temperature.

Preheat and prepare dry ingredients

Preheat oven to 220°C (425°F). Line a baking sheet with parchment. In a large bowl whisk together 3 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp sugar.

Cut in butter

Add 1/2 cup cold cubed butter to the dry mixture. Using a pastry cutter or fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquid and shape

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until a shaggy dough forms. Turn the dough onto a lightly floured surface and fold briefly 4–6 times until it just comes together — do not overwork. Pat to about 3 cm (1¼ inch) thickness.

Cut and bake

Use a 5 cm (2 in) cutter to stamp out rounds (re-roll scraps once). Place scones on the prepared sheet about 2.5 cm (1 in) apart. Beat 1 egg with 1 tbsp heavy cream and brush the tops for a golden finish. Bake for 12–15 minutes until risen and golden. Cool on a rack 10 minutes before serving.

Serve

Split scones horizontally and serve warm with clotted cream and strawberry jam.

Place clotted cream in a small bowl and set next to a spoon. Place the jam in a small serving bowl with a jam spoon. Keep both at room temperature so they spread easily. When serving scones, offer clotted cream first then jam (traditional) or jam then cream, according to preference.

Cucumber & Cream Cheese

Lightly butter 6 slices of bread with softened butter. Mix 150 g cream cheese with chopped dill, 1 tsp lemon zest, 1 tsp lemon juice, 1/4 tsp black pepper and a pinch of salt. Spread cream cheese mixture evenly on the remaining 6 slices of bread. Arrange thin cucumber slices overlapping on the cream cheese. Top with the buttered slices of bread, press gently, remove crusts and cut each sandwich into 3 fingers (18 fingers total).

Smoked Salmon

Take 6 slices of buttered bread. Layer smoked salmon evenly across 6 other slices of bread. Squeeze a little lemon juice over the salmon and sprinkle with a pinch of black pepper. Put the buttered slices on top, press lightly, remove crusts and cut each sandwich into 3 fingers.

Arrange sandwiches on a tiered platter or serving plate. Keep chilled until serving time (no more than 1 hour) to maintain freshness.

If using store-bought petits fours or cookies, arrange on a small plate. If homemade, bake and cool according to the chosen recipe. Place alongside scones and sandwiches as small sweet bites to complete the afternoon tea.