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Afternoon Tea Recipes
According to legend, the whole
afternoon tea thing began around 1830* when a
certain Anna, Duchess of Bedford was feeling a bit
peckish one late afternoon. She ordered her servants
to bring her a pot of tea with some bread and jam to
tide her over until dinner. She enjoyed this
afternoon snack so much that she began inviting her
friends over to join her, and so a new meal was
born.
(*Some people think the tradition might date back a
lot further than 1830. See
here.)
Today the typical afternoon tea includes a pot of
tea accompanied by several small sweet and savory
bites. These can include tea sandwiches, cakes and
petit fours, biscuits (cookies to Americans), and
various other baked goods, almost always including
scones.
Many Americans mistakenly refer to afternoon tea
(which is usually taken between 3:00 and 5:00 PM) as
high tea, but high tea is something different. It is
taken later in the day (usually after 5:00) and
includes meat and fish dishes as well as the
compulsory pot of tea, sweet cakes, and scones. In
spite of its lofty name (the "high" might refer to
the fact that it was often eaten at the high table
in the kitchen or pantry rather than the lower table
in the dining room), the high tea is really a light
dinner and traditionally was enjoyed by the middle
and working classes rather than the aristocracy.
In the area surrounding Devon
in the southwestern part of England, the Devon cream
tea (or just cream tea) has taken on the status of
an unofficial "national dish" of the region. In its
simplest form it consists of a pot of tea and scones
topped with clotted cream and strawberry jam, but it
is not unusual to find tea sandwiches and small
sweets served at a cream tea as well.
Index of Recipes
Tea Sandwiches
Cucumber Sandwiches
Chicken Sandwiches
Roast Beef
Sandwiches
Watercress
Sandwiches
Chutney and
Cheese Sandwiches
Smoked Salmon
Sandwiches
Scones
Basic Tea Scones
Date Scones
Dried Cherry Scones
Cheddar Cheese
Scones
Mock Devonshire
Cream
Six-Minute Strawberry Preserves
Biscuits
Basic Butter
Biscuits and Variations
Chocolate-Dipped Shortbread
Honey Sandwich
Biscuits
A Proper Cuppa
Tea Sandwiches
No proper afternoon tea would be complete without a
small assortment of tea sandwiches. I offer several
recipes here, but even the most elaborate tea would
be complete with just two or three kinds of
sandwiches. For best results use thinly sliced white
bread with a firm texture, and for an added note of
authenticity use the high-fat "European-style"
butter that is widely available.
Cucumber Sandwiches
1 cucumber, peeled and thinly sliced
2 Tbs (30 ml) malt or cider vinegar
1/2 tsp (2 ml) salt
Thinly sliced bread
Butter
Toss the sliced cucumber with the vinegar and salt
and let sit in a colander at room temperature for 30
minutes. For each sandwich, spread the butter on one
side of two pieces of bread. Pat the cucumber slices
dry with paper towels and place a layer or two on
one of the slices of bread. Top with the other slice
of bread and trim off the crusts. Cut diagonally
into four triangles.
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Chicken Sandwiches
Thinly sliced bread
Butter
Thinly sliced cooked chicken breast (use leftover
chicken if you have any)
For each sandwich, spread the butter on one side of
two pieces of bread. Place a layer of chicken on one
of the slices of bread. Top with the other slice of
bread and trim off the crusts. Cut diagonally into
four triangles.
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Roast Beef
Sandwiches
Thinly sliced bread
Butter
Thinly sliced cold roast beef (use leftover beef if
you have any)
For each sandwich, spread the butter on one side of
two pieces of bread. Place a layer of roast beef on
one of the slices of bread. Top with the other slice
of bread and trim off the crusts. Cut diagonally
into four triangles.
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Watercress
Sandwiches
Thinly sliced bread
Butter
Coarsely chopped watercress
Finely chopped parsley
For each sandwich, spread the butter on one side of
two pieces of bread. Place a layer of watercress and
parsley on one of the slices of bread. Top with the
other slice of bread and trim off the crusts. Cut
diagonally into four triangles.
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Chutney and
Cheese Sandwiches
Prepared mango chutney, chopped
Grated cheddar cheese (preferably white cheddar)
Thinly sliced bread
Butter
Combine equal amounts of the chutney and cheese,
stirring to make a coarse paste. For each sandwich,
spread the butter on one side of two pieces of
bread. Spread some of the chutney and cheese mixture
on one of the slices of bread. Top with the other
slice of bread and trim off the crusts. Cut
diagonally into four triangles.
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Smoked Salmon
Sandwiches
Thinly sliced bread
Butter
Thinly sliced smoked salmon
Chopped fresh dill
Chopped capers (optional)
For each sandwich, spread the butter on one side of
two pieces of bread. Place a layer of salmon, a
sprinkle of fresh dill, and optional capers on one
of the slices of bread. Top with the other slice of
bread and trim off the crusts. Cut diagonally into
four triangles.
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Scones
No proper afternoon tea would be complete without
scones, and no scone is complete without clotted
cream and strawberry jam, so I have included recipes
for those here as well. Etiquette dictates that
scones be eaten like bread - that is, small,
bite-size pieces should be broken off before being
dressed, but I doubt you'll attract any dark glances
or hurled projectiles if you choose to add the
clotted cream and jam to the entire scone before
eating it. The clotted cream is always added first,
forming a soft, fluffy white bed for a small dollop
of strawberry jam.
Basic Tea Scones
1 Tbs (15 ml) softened butter
2 1/2 cups (625 ml) self-rising flour
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) salt
3 Tbs (43 ml) lard or butter, cut into 1/4-inch (5
mm) bits and thoroughly chilled
1 egg
1/2 cup (125 ml) milk
1/4 cup (60 ml) dried currants (optional)
Grease a large baking sheet with the butter and set
aside. In a large chilled mixing bowl combine the
flour, sugar, salt and lard. Rub the flour and lard
together with your fingertips until the mixture
looks like flakes of coarse meal. Beat the egg until
it froths and set 1 tablespoon (15 ml) of it aside
in a small dish. Beat the milk into the remaining
egg and add to the flour mixture (along with the
currants, if used). Mix gently until the dough can
be made into a ball. On a lightly flowered surface
roll the dough, handling it as little as possible,
to 1/4 inch (5 mm) thickness. Using a cookie cutter
or rim of a glass, cut into 2-inch (5 cm) rounds.
Re-roll and do the same with the scraps. Place
rounds about 1 inch (3 cm) apart on the baking sheet
and brush lightly with the reserved beaten egg. Bake
in the middle of a preheated 400F (200C) oven for
about 15 minutes, or until light golden brown. Best
served immediately. Makes about 12 scones.
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Date Scones
2 cups (500 ml) all-purpose flour
1 Tbs (15 ml) sugar
2 1/2 tsp (12.5 ml) baking powder
1/4 (1 ml) tsp salt
2 Tbs (30 ml) butter
1 cup (250 ml) dates, chopped
2/3 cup (160 ml) milk
Combine the dry ingredients in a mixing bowl and cut
in the butter using a fork. Add the milk to make a
soft dough, kneading slightly. Roll out half the
dough 1/2 inch (1 cm) thick. Spread with the dates
and cover with the remaining dough. Roll up, then
roll out to a square 1 inch (2.5 cm) thick. Cut in
squares, then in triangles. Brush top with melted
butter and bake in oven on cold tray for 10 minutes
at 450F (230C).
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Dried Cherry Scones
2 cups (500 ml) all-purpose flour
1/3 cup (80 ml) sugar
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) baking soda
6 Tbs (90 ml) chilled butter cut into small pieces
2/3 cup (160 ml) dried sour cherries
1/2 cup (125 ml) buttermilk
1 tsp (5 ml) vanilla extract
1 egg
Sift the dry ingredients together into a large
mixing bowl. Cut the butter into the flour mixture
using a pastry blender or the tines of a fork until
the mixture resembles coarse crumbs. Stir in the
remaining ingredients to form a soft dough, mixing
as little as possible. Pat the dough into an 8-inch
(20 cm) circle on an ungreased baking sheet. Cut
into 8 wedges using a serrated knife. Bake in a
preheated 400F (200C) oven for 18 to 20 minutes,
until a toothpick inserted in the center of one of
the scones comes out clean. Cool slightly before
serving. Makes 8 scones.
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Cheddar Cheese
Scones
2 cups (500 ml) all-purpose flour
1 Tbs (15 ml) baking powder
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) dry mustard
3 Tbs (45 ml) butter at room temperature, cut into
small pieces
3 oz (80 g) sharp cheddar cheese, grated
1 egg
1/2 cup (125 ml) milk
Combine the dry ingredients in a mixing bowl and cut
in the butter using a fork. Add the cheese, stirring
just enough to incorporate. Beat the egg and milk
together and add to the flour mixture, stirring as
little as possible. Turn out onto a floured surface
and pat down to a thickness of about 1 1/2 inches (4
cm). Cut into 2-inch (5 cm) rounds and place on a
baking sheet. Bake in a preheated 425 (220C) oven
for 13 to 15 minutes, until golden brown. Makes
about 12 scones.
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The area surrounding Devon,
Cornwall, and Somerset is known for its dairy
products thanks to a mild climate, rich pastures,
and the type of cows they tend - mainly Jerseys and
Guernseys whose milk is rich in fat. Traditionally
made by gently simmering large vats of milk until a
thick layer of cream can be skimmed off the top,
clotted cream is the trademark gem of the area's
dairy industry. Also known as Devonshire, or just
Devon cream, it is available in finer supermarkets
and gourmet shops worldwide, usually sold in small
glass jars with a shelf life of several months. If
you can scrounge up a jar in your neighborhood, I
suggest you use that. However, if you can't get your
hands on the real thing, the following recipe makes
a pretty good substitute.
Mock Devonshire
Cream
1 cup (250 ml) heavy cream
1/2 cup (125 ml) mascarpone*
1-2 Tbs (15-30 ml) sugar
* Mascarpone is an unfermented cheese from Italy,
similar to cream cheese, that is available in the
deli section of most supermarkets.
Whisk the ingredients together to form a thick,
smooth cream. Refrigerate until ready to use. Makes
about 1 1/2 cups (375 ml).
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The truth is that any selection
of jams or preserves can be served at a proper
afternoon tea - red currant, raspberry, and plum are
among the favorites - but anyone who has grown up
with the custom will tell you that strawberry really
must be one of the choices. Any store-bought
preserves can be used, but homemade preserves are
the mark of a good hostess, especially when fresh
fruits are in season. Here is a quick and easy
strawberry preserve that should be made only with
the finest ripe berries.
Six-Minute
Strawberry Preserves
6 cups (1.5 L) whole strawberries, hulled
6 cups (1.5 L) sugar
3 to 4 Tbs (45 to 60 ml) lemon juice
Place the strawberries in a colander and immerse it
in enough boiling water to cover the strawberries.
Let them remain immersed for 1 minute. (This makes
them better able to absorb the sugar.) Drain the
strawberries thoroughly. Place the berries in a 6 to
8 quart (6 to 8 L) kettle and add half the sugar and
the lemon juice. Bring to a rolling boil (a boil
that cannot be stirred down) and boil for 3 minutes.
Remove from the heat and skim any foam off the
surface. Add the remaining sugar and boil another 3
minutes. Remove from the heat and skim. Allow to
stand overnight, pushing the berries down into the
syrup occasionally. The berries should absorb some
of the syrup and become plump. If the syrup is too
runny due to strawberries with a high water content,
boil them again for 1 minute. After the strawberries
have cooled store them in hot sterilized jars. Makes
about 6 cups (1.5 L) of preserves.
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Biscuits
Any kind of small sweet cookie
(or biscuit to my British readers) can be served at
a proper afternoon tea, and a small assortment is
usually offered by accomplished hostesses.
Butter biscuits are one of the easiest and most
basic of all cookies, and the dough may be flavored
with just about anything you like.
Basic Butter
Biscuits
1/2 lb (225 g) butter
1 cup (250 ml) confectioner's sugar
1/2 tsp (2 ml) salt
1 egg plus 1 yolk
2 tsp (10 ml) vanilla extract
2 1/2 cups (625 ml) all-purpose flour
Cream the butter, sugar, and salt until light and
fluffy. Add the egg, yolk, and vanilla and mix
thoroughly. Add the flour and beat just until the
flour is incorporated. rap in plastic wrap and
refrigerate for 1 hour. (The dough may be
refrigerated for up to 3 days or frozen for up to 2
months.) Roll to a thickness of 1/8 inch (3 mm) on a
floured surface and cut into desired shapes.
Transfer to a lightly greased baking sheet - you may
have to use a metal spatula to lift the cut dough
from the work surface. Bake in a preheated 375F
(190C) oven for 6 to 8 minutes, until evenly golden
brown. Transfer immediately to a wire rack to cool.
Makes from 5 to 8 dozen biscuits, depending on size.
Variations
Butterscotch Biscuits
- Substitute 1 cup (250 ml) packed brown sugar for
the confectioner's sugar.
Chinese Five-Spice Butter
Biscuits - Add 1 tsp (5 ml) Chinese
five-spice powder to the flour.
Chocolate Butter Biscuits
- Add 1 oz (28 g, 1 square) melted chocolate to the
butter and substitute 1/4 cup (60 ml) of the flour
with 1/4 cup (60 ml) cocoa.
Cinnamon Butter Biscuits
- Add 1 tsp (5 ml) ground cinnamon to the flour.
Coconut Butter Biscuits
- Stir 1 cup (250 ml) toasted sweetened flaked
coconut to the finished batter.
Ginger Butter Biscuits
- Add 1 tsp (5 ml) ground ginger to the flour and
stir 1/4 cup (60 ml) finely chopped crystallized
ginger into the finished dough.
Lemon Butter Biscuits
- Add 2 tsp (10 ml) grated lemon peel to the butter
mixture.
Lemon Poppy Seed Butter
Biscuits - Add 2 tsp (10 ml) grated lemon
peel to the butter mixture and 2 Tbs (30 ml) poppy
seeds to the finished batter.
Nutty Butter Biscuits
- Add 1 cup (250 ml) finely chopped walnuts, pecans,
hazelnuts, or almonds to the butter mixture.
Orange Butter Biscuits
- Add 2 tsp (10 ml) grated orange peel to the butter
mixture.
Spice Butter Biscuits
- Add 1 tsp (5 ml) ground cinnamon, 1/2 tsp (2 ml)
ground ginger, and 1/4 tsp (1 ml) each of nutmeg and
allspice, and a pinch of ground cloves to the flour.
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You can omit the chocolate in
this recipe for a more traditional Scottish
shortbread.
Chocolate-Dipped Shortbread
2 cups (500 ml) unsalted butter at room temperature
1 3/4 cups (450 ml) powdered (confectioner's) sugar
4 cups (1 L) all-purpose flour
2 Tbs (30 ml) granulated sugar, or to taste
1/2 cup (125 ml) chocolate morsels melted in a small
pan set over (not in) a pan of simmering water
Cream the butter and powdered sugar, and mix in the
flour a little at a time until thoroughly blended.
Spread in about 1/2 inch (1 cm) thickness on a
cookie sheet, and prick all over with the tines of a
fork. Bake at 300F (150C) for about 30 minutes,
until light golden brown. Sprinkle with granulated
sugar immediately after removing from oven and allow
to cool for 10 minutes before cutting into bars or
squares. Allow to cool completely before removing
from pan. Pour the melted chocolate onto a piece of
wax paper and coat the bottoms of the shortbreads.
Place on a clean piece of wax paper until the
chocolate is cool and firm. Makes about 30 to 40
squares.
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Cookies similar to this are
popular in France where they are often served with
cheese.
Honey Sandwich
Biscuits
1 cup (250 ml) all-purpose flour
1/3 cup (80 ml) butter
1/4 cup (60 ml) sugar
1/4 tsp (1 ml) salt
2 egg yolks
1 cup (250 ml) finely chopped candied fruits
Honey
Combine the flour, butter, sugar, salt, and egg
yolks in a mixing bowl and stir to mix thoroughly.
Stir in the chopped fruit, wrap the dough in plastic
wrap and refrigerate for 2 hours. Roll the dough to
a thickness of 1/8 inch (3 mm) and cut into 2-inch
(5 cm) rounds. Bake on an ungreased baking sheet in
a preheated 350F (180C) oven for 8 to 10 minutes,
until very lightly browned. Use honey to stick pairs
of biscuits together sandwich fashion. Makes about 2
dozen biscuits.
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You didn't think I would
publish a collection of Proper Afternoon Tea recipes
without instructions on the brewing of a proper cup
of tea, did you? There are dozens of customs
surrounding the brewing of a perfect pot of tea, and
I have tried to condense as many as possible in the
following description. Methods and manners vary
around the British Isles, but I assure you that if
you follow my directions you will not be embarrassed
when you pour for the Queen.
A
Proper Cuppa
Bring water - enough to fill your tea pot twice - to
a boil in a heavy kettle over high heat. Your tea
pot need not be fancy or expensive, but it should be
made of china (preferably bone china) or earthenware
because of their unique thermal properties. Fill the
pot with boiling water. (Tradition says that the pot
should always be brought to the kettle and not the
other way around - this assures that the water is as
hot as possible when added to the pot, and also
prevents people from running around their kitchens
carrying large kettles of boiling water.) Return the
kettle to the heat. Let the water sit in the pot for
a minute or two to warm up the pot before pouring it
out. Add the tea to the pot. Any fermented tea (as
opposed to green Asian-style tea) can be used,
depending on your preference. English Breakfast tea
is a favorite but many people consider it too strong
for an afternoon tea. Other popular choices include
Earl Grey, flavored with the rind of bergamots,
full-bodied Darjeeling, the ever-popular Ceylon, and
the distinctive, smoky Lapsang Souchong. Herbal tea
is a perfectly acceptable choice, especially if you
or your guests are avoiding caffeine, and chamomile
tea is a traditional favorite. The rule of thumb is
to add one teaspoon (5 ml) of tea for each cup plus
one for the pot, but experienced tea brewers know
whether to add more or less depending on how they
like their tea. Now fill the pot with boiling water
- the water should be at a full boil when the kettle
is removed from the heat - and allow the tea to
steep for 3 to 5 minutes. Some people believe that
giving the pot three revolutions helps to speed the
process. Your pot of tea is now ready to be poured.
Traditionally a small amount of milk is placed into
the cups before pouring the tea in order to help the
cups absorb some of the shock of the hot water, but
nowadays many people offer milk (never cream) as an
option and add it later. Either way, pour the tea
directly into the cups through a tea strainer. You
don't need an elegant antique sterling silver tea
strainer (although if you have one, by all means use
it) - any small fine-mesh strainer will do. The use
of tea bags eliminates the need for the strainer,
but their use is frowned on in proper circles. Offer
your guests sugar (always white sugar in the form of
sugar cubes) and a thin slice of lemon or a dollop
of milk. (Notice that the lemon-milk thing is an
either-or proposition - adding both will curdle the
milk.)
Wait for your tea to cool a bit before drinking it
because blowing on it is a definite faux pas. Sip
your tea quietly, without slurping or making that
"whooshing" sound often made when drinking hot
beverages. The tea cup should be held with the
handle between the thumb and the curled forefinger
(not with the finger poking through the handle
mug-style), and you can hold your pinky any way you
like. Makes 1 pot of proper tea to serve 2 to 6.
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