Modern Afternoon Tea Recipe

Prepare oven and dry ingredients

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl whisk together flour, sugar, baking powder, and salt until evenly combined.

Cut in butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks (or your fingertips briefly), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Combine wet ingredients

In a separate bowl whisk together buttermilk, egg, 3 tablespoons heavy cream, vanilla extract, and lemon zest (if using).

Form dough

Make a well in the dry ingredients and pour in the wet mixture. Using a spatula, stir until the dough just comes together — it should be slightly shaggy and sticky. Turn onto a lightly floured surface and gently pat into a 3/4-inch (2 cm) thick round. Do not overwork.

Cut scones and bake

Cut round scones using a 2.5-inch cutter (or a floured glass). Place scones on the prepared sheet about 1 inch apart. Brush tops lightly with extra heavy cream. Bake 12–15 minutes until risen and golden. Cool on a rack.

Whip the cold heavy cream in a chilled bowl until soft peaks form. Fold in sweetened condensed milk and lemon juice if using; chill until serving. This creates a rich, clotted-style cream suitable for spreading on warm scones.

Place hulled, halved strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until berries release juices and mixture thickens slightly, about 8–10 minutes. Stir in vanilla and let cool to room temperature. Spoon into a small bowl for service.

Prep breads and spreads

Trim crusts from bread slices. Lightly spread a thin layer of room-temperature butter on half of the slices to prevent sogginess; spread cream cheese on the remaining slices where required.

Cucumber & Dill sandwiches

Spread 2 tablespoons cream cheese mixed with chopped dill on 4 slices of bread. Arrange overlapping thin cucumber slices in a single layer, season lightly with salt. Top with remaining slices, press gently, and slice each sandwich into three finger-width strips.

Smoked salmon sandwiches

On 4 slices of whole grain bread spread a thin layer of butter or cream cheese, arrange smoked salmon, add a few capers and a tiny squeeze of lemon on each, top with microgreens or watercress, then top with remaining bread and cut into fingers.

Egg salad sandwiches

Divide prepared egg salad among 4 bread slices, top with microgreens, close with remaining slices, press gently and cut crustless fingers.

Arrange the three varieties on a platter, covering to keep moist until serving. Make sandwiches no more than 1–2 hours ahead and refrigerate.

Almond raspberry tartlet shells (simple)

Preheat oven to 350°F (175°C). In a bowl combine almond flour and powdered sugar. Stir in egg white and melted butter until a soft dough forms. Press into mini tartlet pans or a mini muffin tin to form small shells. Bake 8–10 minutes until edges are lightly golden. Cool completely.

Ganache and assembly

Warm the 1/4 cup heavy cream in a small saucepan until just simmering; remove from heat and pour over chopped dark chocolate. Let sit 1 minute, then whisk until smooth. Whisk in 1 tsp butter for shine. Spoon a small amount of ganache into cooled tartlet shells, top with a fresh raspberry. Alternatively, melt chocolate and drizzle over raspberries placed on the platter.

Bring fresh water to a boil and allow to cool slightly if brewing delicate tea. Steep 1 teaspoon loose leaf tea per cup (about 6–8 oz) for recommended time (Earl Grey 3–4 minutes; Darjeeling 3 minutes). Strain into teapot or cups. Serve with lemon slices and honey or sugar to taste.

To serve the Modern Afternoon Tea: warm scones briefly if needed, split and offer clotted-style cream and strawberry conserve. Arrange finger sandwiches and petite tartlets on tiered platter or serving board. Provide small plates, butter knives, teaspoons, and cups for a relaxed plated tea.