Afternoon Tea With Prosecco Recipe

Chill and prepare Prosecco

Place the Prosecco bottle in the refrigerator at least 2 hours before serving so it is well chilled. Keep chilled on ice in a bucket if serving outdoors.

Brew Earl Grey tea

Bring 1 liter of water to a near boil (about 95°C / 203°F). Add 4 tsp loose Earl Grey or 4 tea bags to a teapot. Pour hot water over the leaves and steep for 3–4 minutes for a bright cup; steep up to 5 minutes for stronger flavor. Remove tea leaves or bags.

Sweeten and finish tea

Stir 4 tablespoons of honey into the hot tea to dissolve. Allow tea to cool to room temperature, then refrigerate to chill (about 30–45 minutes) if you want a cold tea option. Reserve lemon slices and mint for garnish. Serve tea in teacups or offer chilled tea in a pitcher.

Serve Prosecco

Right before serving: open the chilled Prosecco carefully, hold at a 45° angle, and pour into chilled flutes. Garnish each flute with a thin lemon slice or a small mint sprig if desired. Optionally, offer a small splash of chilled Earl Grey in the flute (one or two teaspoons) for a tea-infused prosecco 'French 75'-style nod.

Prepare bread and spreads

Bring cream cheese and butter to room temperature for easy spreading. Using a rolling pin, flatten each bread slice slightly to make it easier to bite through. Spread softened butter on slices of brown/whole grain bread and softened cream cheese on white bread (or vice versa to vary flavors).

Cucumber & dill sandwiches

On four slices of bread with cream cheese, layer thin cucumber slices evenly. Sprinkle with 1 tsp minced dill, a pinch (about 1/4 tsp) of salt and a few grinds of black pepper. Top each with a buttered slice of bread, press gently, and trim crusts. Cut each sandwich into 4 finger-size rectangles.

Smoked salmon sandwiches

On the remaining four cream cheese–topped slices, sprinkle the remaining 1 tsp dill and lemon zest evenly across the cheese. Arrange smoked salmon slices on top, season lightly with 1/4 tsp salt and black pepper. Top with a buttered slice of bread, press gently, trim crusts, and cut into fingers.

Arrange

Place sandwiches on a serving tier or platter, alternating cucumber and salmon fingers. Garnish platter with a few extra dill sprigs and lemon wedges.

Make scone dough

Preheat oven to 220°C (425°F). In a bowl, whisk together 250 g flour, 2 tsp baking powder and 2 tbs sugar. Add 60 g cold cubed butter and rub or pulse with a food processor until mixture resembles coarse crumbs. In a small bowl, whisk together 120 ml milk and 1 egg. Add liquid to dry ingredients and stir quickly until just combined — do not overwork the dough.

Shape and bake scones

Turn dough out onto a lightly floured surface, pat to about 2 cm (3/4 inch) thickness. Use a 5 cm round cutter to stamp out scones (or shape into a round and cut into wedges). Place scones on a baking sheet lined with parchment. Brush tops lightly with milk and sprinkle with coarse sugar if using. Bake 12–15 minutes until risen and golden. Remove and cool on a rack.

Prepare spreads and serve

Warm the strawberry jam slightly if very firm. Serve scones split in half with clotted cream or mascarpone and jam on the side so guests can assemble. Arrange on a warm plate and serve with tea and Prosecco alongside.

Arrange mini lemon tarts and assorted petits fours or macarons on a small dessert plate or tier. If tarts are homemade, chill briefly before serving to set. Place pastries near the sandwiches and scones so guests can help themselves between sips of tea and Prosecco.