Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk until just combined.

Bake the Pastries

Pour the batter into a greased muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool before dusting with powdered sugar.

Garnish

Once cooled, top each pastry with fresh berries for decoration.

Sandwiches

Prepare the Cream Cheese Spread

In a small bowl, mix the cream cheese with salt, black pepper, and fresh dill until well combined.

Assemble the Sandwiches

Spread the cream cheese mixture evenly over four slices of bread. Layer the thinly sliced cucumber and smoked salmon on top, then sprinkle with capers. Top with the remaining slices of bread.

Cut and Serve

Cut each sandwich into quarters or triangles for easy serving.

Tea Preparation

Brew the Tea

In a teapot, add the loose leaf tea and pour boiling water over it. Allow it to steep for 3-5 minutes, depending on your preference for strength.

Serve the Tea

Strain the tea into cups and serve hot, optionally accompanied by milk or lemon.