Afternoon Tea With Champagne Recipe

Chill bottle and prepare

Place the champagne bottle in an ice bucket with ice and a splash of water to chill for at least 20–30 minutes. Right before serving, wipe the neck dry, and if desired, rinse the inside of each flute with a small splash of chilled water and discard to help retain bubbles.

Open the bottle carefully by holding the cork and twisting the bottle (not the cork) until the cork eases out with a quiet sigh. Pour gently into flutes, filling each about two-thirds to preserve bubbles.

Make scone dough

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. In a large bowl whisk together the flour, baking powder, sugar, and salt. Add the cold diced butter and, using a pastry cutter or your fingertips, cut or rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Add wet ingredients

In a measuring cup combine the cold heavy cream and vanilla. Pour the cream into the flour mixture and stir with a wooden spoon until a rough dough forms. If too dry, add up to 2 tablespoons more cream. Turn the dough onto a lightly floured surface and gently pat to a 1-inch-thick round—do not overwork.

Cut and bake

Use a 2.5-inch biscuit cutter to stamp rounds from the dough (about 8–10 scones). Place them on the prepared sheet close but not touching. Beat the egg and brush a thin layer over the tops for shine. Bake for 12–15 minutes or until lightly golden on top and cooked through. Cool on a rack for 10 minutes.

Serve with spreads

Split warm scones and serve with clotted cream and jam. Spoon clotted cream onto the scone first, then jam, or serve both on the side. Keep scones wrapped in a clean kitchen towel to retain warmth until serving.

Prep bread and fillings

Trim crusts from the sandwich bread and lightly flatten slices with a rolling pin to even thickness. Spread a thin layer of room-temperature butter on half the slices to prevent sogginess for cucumber sandwiches.

Cucumber & dill sandwiches

Mix the softened cream cheese with chopped dill, a pinch of salt, lemon zest from the lemon, and 1 tsp lemon juice. Spread a thin even layer on the unbuttered bread slices. Layer thin cucumber slices overlapping slightly, season with a little black pepper, then top with the buttered slice. Cut each sandwich into three finger-sized pieces (triangles or rectangles).

Smoked salmon sandwiches

Spread a thin layer of the remaining cream cheese on bread slices. Spread a thin smear (about 1/2 tsp) of whole-grain mustard on the opposing slice. Top with smoked salmon, a squeeze of lemon juice, a light sprinkling of lemon zest, and a grind of black pepper. Close and cut into fingers.

Ham sandwiches

On sliced bread, spread a light layer of butter, add a thin slice of ham, and if desired, a light smear of mustard. Stack and trim into neat finger sandwiches.

Arrange all sandwiches on a platter, cover lightly with a damp towel until serving to keep them from drying out.

Make simple puff pastry tarts

Preheat oven to 400°F (200°C). On a lightly floured surface, unfold the thawed puff pastry and roll briefly to remove fold lines. Cut into 12 small squares. Place on a parchment-lined sheet. Spoon about 1 teaspoon apricot jam or pastry cream into the center of each square, leaving a 1/2-inch border. Fold the corners slightly toward the center or score a shallow border to allow edges to puff. Brush edges with a little beaten egg or cream for color.

Bake and finish

Bake the tarts 12–15 minutes until golden and puffed. Transfer to a cooling rack. Dust lightly with powdered sugar and garnish with a small strip of lemon zest or a thin lemon slice and a berry. Keep pastries in a single layer; serve at room temperature.

Brew tea

Bring water to a full boil and let it cool for 30 seconds if using delicate tea. For each cup, measure 1 teaspoon loose-leaf tea (or 1 tea bag) into a teapot or infuser. Pour hot water over the tea and steep according to the tea type: black tea 3–4 minutes, Earl Grey 3 minutes. Taste and adjust steep time to avoid over-brewing.

Serve

Strain tea into warmed teacups. Offer milk and lemon slices at the table (milk for black tea, lemon for those who prefer it). Arrange fresh berries on a small dish alongside pastries and scones. Place chilled champagne flutes and a decanted bottle on the table so guests can alternate between tea and sparkling wine.