Champagne Afternoon Tea Recipe
Includes all the items from the Traditional Afternoon Tea, served with a glass of Champagne.
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Ingredients
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Scones
Sandwiches
Pastries
Champagne
Method
Scones
- 1
Prepare the Dough
Preheat the oven to 400°F (200°C). In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well mixed.
- 2
Cut in Butter
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 3
Add Wet Ingredients
Stir in the granulated sugar, dried cranberries, and heavy cream until just combined. Do not overmix.
- 4
Shape the Scones
Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Cut into wedges or use a round cutter to shape.
- 5
Bake the Scones
Place the scones on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake for 15-20 minutes or until golden brown.
Sandwiches
- 6
Prepare Cucumber Sandwiches
Spread cream cheese on one slice of whole grain bread. Layer with cucumber slices and top with another slice of bread. Cut into small triangles.
- 7
Prepare Salmon Sandwiches
On another slice of white bread, place a layer of smoked salmon. Top with a second slice of white bread. Cut into small triangles.
- 8
Prepare Egg Mayonnaise Sandwiches
Mash the hard-boiled eggs with mayonnaise and chives in a bowl. Spread the mixture on a slice of white bread and top with another slice. Cut into small triangles.
Pastries
- 9
Prepare the Pastries
Preheat the oven to 375°F (190°C). Roll out the puff pastry on a floured surface and cut into desired shapes.
- 10
Fill with Almond Paste
Place a small spoonful of almond paste in the center of each pastry shape. Fold the pastry over and seal the edges with a fork.
- 11
Bake the Pastries
Place the pastries on a baking sheet and bake for 20-25 minutes or until golden brown. Dust with powdered sugar before serving.
Champagne
- 12
Chill the Champagne
Ensure the Champagne or sparkling wine is well chilled before serving. Pour into flutes just before serving.
