As the sun shines brightly on a warm afternoon, there’s nothing quite like indulging in a delightful spread of sweet and savory treats. The quintessential English tradition of afternoon tea is a time-honored ritual that brings people together over cups of steaming hot tea and an assortment of delectable finger foods. In this article, we’ll take you on a journey through 18 elegant afternoon tea recipes that are sure to impress your guests and satisfy your cravings.
From classic scones with clotted cream and jam to decadent eclairs and creamy quiches, each recipe is carefully crafted to provide a delightful blend of flavors and textures. Whether you’re hosting a sophisticated soiree or simply looking for a special treat to brighten up your day, these recipes are sure to delight.
Classic English Scones with Clotted Cream and Jam
Experience the quintessential British delight with these tender and flaky scones, perfectly paired with creamy clotted cream and sweet jam. This recipe yields a batch of freshly baked scones that are sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– Clotted cream and jam for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. Pour in heavy cream and stir until dough comes together in a shaggy mass.
5. Turn dough out onto a floured surface and gently knead a few times until smooth.
6. Pat into a circle, about 1 inch thick.
7. Use a biscuit cutter or the rim of a glass to cut out scones. Gather scraps, re-form, and cut out additional scones.
8. Place scones on prepared baking sheet, leaving about 1 inch space between each.
9. Bake for 15-20 minutes, or until golden brown.
Serve:
– Split warm scones and top with clotted cream and jam for a traditional English treat.
Lemon Drizzle Cake with a Zesty Glaze
Brighten up your day with this refreshing and tangy lemon cake, topped with a zesty glaze that’s sure to satisfy your citrus cravings.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. Whisk together flour, sugar, baking powder, and lemon zest in a medium bowl.
3. In a large bowl, whisk together eggs, lemon juice, and melted butter.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Zesty Glaze:
1. Whisk together 1 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice, and 1/4 teaspoon grated lemon zest in a small bowl.
2. Drizzle glaze over warm cake.
Cooking Time: 45-50 minutes
Smoked Salmon and Cream Cheese Finger Sandwiches
Elevate your snack game with these bite-sized sandwiches that combine the richness of smoked salmon and cream cheese on toasted baguette fingers.
Ingredients:
– 1 package of smoked salmon, flaked
– 8 oz cream cheese, softened
– 4 baguette fingers (about 6-7 inches long)
– Fresh dill, chopped (optional)
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Spread about 1 tablespoon of cream cheese on each baguette finger, leaving a small border at the top.
3. Place about 1/4 teaspoon of flaked smoked salmon on top of the cream cheese.
4. Sprinkle with chopped fresh dill if desired.
5. Season with salt and pepper to taste.
6. Bake in the preheated oven for 8-10 minutes, or until the baguette fingers are toasted and the cream cheese is slightly melted.
7. Serve warm and enjoy!
Cooking Time: 8-10 minutes
Earl Grey Tea Infused Shortbread Cookies
Experience the subtle nuance of Earl Grey tea in a buttery shortbread cookie. These delicate treats are perfect for a afternoon pick-me-up or as a sweet accompaniment to your favorite cup of tea.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 cup Earl Grey tea-infused simple syrup (see below)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter and Earl Grey tea-infused simple syrup; mix until a dough forms.
4. Roll out dough to 1/8 inch thickness. Cut into desired shapes.
5. Place cookies on prepared baking sheet, leaving about 1 inch between each cookie.
6. Bake for 18-20 minutes or until lightly golden.
Earl Grey Tea-Infused Simple Syrup:
– Combine 1 cup water with 2 tablespoons Earl Grey tea leaves in a small saucepan. Bring to boil, then reduce heat and simmer for 5 minutes. Strain syrup and let cool before using in recipe.
Victoria Sponge Cake with Fresh Strawberries
Classic British dessert Victoria sponge cake gets a sweet and tangy twist with the addition of fresh strawberries.
Ingredients:
For the cake:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons (30g) unsalted butter, softened
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
For the strawberry topping:
– 1 pint (280g) fresh strawberries, hulled and sliced
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and vanilla extract.
3. In a large bowl, whisk eggs until light and fluffy. Add softened butter and whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly between prepared pans. Smooth tops.
6. Bake for 20-25 minutes or until cakes are golden brown and springs back when touched.
7. Allow cakes to cool in pans for 5 minutes before transferring to wire rack to cool completely.
8. Just before serving, toss sliced strawberries with granulated sugar and layer on top of one cake.
Cooking Time: 40-50 minutes
Mini Quiches with Spinach and Feta
Mini Quiches with Spinach and Feta: A Delicious Bite-Sized Treat!
These mini quiches are a perfect combination of creamy spinach, tangy feta cheese, and flaky pastry. They’re ideal for brunch, lunchboxes, or as a snack.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1 cup fresh spinach leaves, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup grated cheddar cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface to about 1/8 inch thickness. Cut into 12 equal squares.
3. In a bowl, whisk together egg, spinach, feta cheese, and cheddar cheese. Season with salt and pepper.
4. Place a spoonful of the filling mixture onto one half of each square, leaving a 1/2 inch border around the edges.
5. Fold the other half over the filling to form a triangle or a rectangle. Press edges to seal.
6. Place on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Chocolate Éclairs with Vanilla Custard Filling
Experience the perfect balance of rich chocolate and creamy vanilla in these iconic French pastries. This recipe yields a batch of 12-15 éclairs that are sure to impress.
Ingredients:
For the Pâte à Choux:
– 1 cup all-purpose flour
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup unsalted butter, melted
For the Vanilla Custard Filling:
– 2 large egg yolks
– 1/2 cup granulated sugar
– 1/2 cup whole milk
– 1/4 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract
For the Chocolate Glaze:
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1 tablespoon unsalted butter, softened
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare Pâte à Choux according to package instructions or make from scratch using the ingredients listed above. Pipe onto prepared baking sheet in long, thin strips.
3. Bake for 12-15 minutes, or until puffed and golden brown. Allow to cool completely.
4. Prepare Vanilla Custard Filling by whisking together egg yolks, sugar, milk, and salt. Cook over medium heat, stirring constantly, until thickened. Stir in vanilla extract.
5. Pipe cooled Pâte à Choux with Vanilla Custard Filling. Refrigerate for at least 30 minutes to set.
6. Melt chocolate chips in a double boiler or microwave-safe bowl in 10-second increments, stirring between each interval. Stir in softened butter until smooth.
7. Drizzle melted chocolate over éclairs and refrigerate for an additional 30 minutes to set.
Cooking Time: Approximately 1 hour 15 minutes
Cucumber and Mint Tea Sandwiches
These delightful sandwiches are perfect for a light and refreshing lunch or as a unique addition to your next garden party.
Ingredients:
– 1 cucumber, thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons unsalted butter, softened
– 2 cups whole wheat bread, cut into 1-inch squares (about 40-50 pieces)
– Salt and pepper to taste
– Optional: 1 tablespoon lemon juice
Instructions:
1. In a small bowl, mix together the softened butter and chopped fresh mint leaves.
2. Spread a small amount of the butter-mint mixture onto each bread square.
3. Top each square with a slice of cucumber.
4. Season with salt and pepper to taste.
5. Optional: Drizzle with lemon juice for an added burst of citrus flavor.
6. Assemble the sandwiches by placing 2-3 squares together, depending on desired size.
Cooking Time: None! These sandwiches are ready in just a few minutes.
Raspberry and Almond Bakewell Tart
A sweet and tangy tart that combines the flavors of fresh raspberries, toasted almonds, and a crumbly pastry crust.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/4 cup sliced almonds
– 1 cup fresh raspberries
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Sprinkle the granulated sugar and flour mixture evenly over the pastry, leaving a 1-inch border around the edges.
4. Top with sliced almonds and fresh raspberries, leaving a small border around the edges.
5. Brush the edges of the pastry with beaten egg for glazing.
6. Bake for 35-40 minutes or until the pastry is golden brown and the fruit is tender.
7. Allow to cool completely before dusting with confectioners’ sugar (if desired).
Cooking Time: 35-40 minutes
Orange and Poppy Seed Loaf Cake
This moist and flavorful cake is perfect for a morning pick-me-up or an afternoon treat. The combination of orange zest, juice, and poppy seeds creates a delightful flavor profile that’s sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup freshly squeezed orange juice
– 2 tablespoons grated orange zest
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, eggs, orange juice, and grated zest. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in poppy seeds.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Mini Lemon Meringue Pies
These bite-sized treats are the perfect combination of tangy lemon filling and fluffy meringue topping. With just a few ingredients, you can create a delightful dessert for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup freshly squeezed lemon juice
– 2 large egg yolks
– 2 tablespoons granulated sugar
– 1 cup meringue topping (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add melted butter and mix until a dough forms.
3. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into small squares, about 3 inches per side.
4. Place a spoonful of lemon filling (see below) in the center of each square. Fold the dough over the filling to form a triangle or square shape, pressing edges together to seal.
5. Brush tops with meringue topping and bake for 15-20 minutes, or until golden brown.
Lemon Filling:
– Mix together lemon juice, egg yolks, and granulated sugar in a small bowl.
Carrot Cake with Cream Cheese Frosting
A classic dessert that combines the warmth of carrots and spices with the tanginess of cream cheese, this carrot cake is a crowd-pleaser. Moist and flavorful, it’s perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 cup granulated sugar
– 2 large eggs
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– 1/2 cup unsalted butter, softened
– Cream cheese frosting ingredients (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and baking soda.
3. In a large bowl, beat sugar and eggs until light and fluffy.
4. Add grated carrots, chopped walnuts (if using), and softened butter to the sugar mixture. Beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Beat the cream cheese and butter until smooth. Add vanilla extract and powdered sugar, beating until combined.
Pistachio and Rosewater Macarons
Elevate your French patisserie skills with this exotic take on the classic macaron, combining the nutty flavor of pistachios with the delicate essence of rosewater.
Ingredients:
– 1 1/2 cups (190g) almond flour
– 1 cup (200g) confectioners’ sugar
– 3 large egg whites
– 1/4 cup (30g) granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon rosewater
– 1/4 cup (30g) finely ground pistachios
– Food coloring (optional)
Instructions:
1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, sift together almond flour and confectioners’ sugar.
3. In a separate bowl, whip egg whites until stiff peaks form. Gradually add granulated sugar, salt, and rosewater.
4. Fold the egg mixture into the almond flour mixture until smooth.
5. Add ground pistachios and mix until well combined.
6. Pipe onto prepared baking sheet and tap gently to remove air bubbles.
7. Allow shells to set at room temperature for 30 minutes before baking for 15-20 minutes.
Cooking Time: 15-20 minutes
Chicken and Tarragon Vol-au-Vents
These individual puff pastry vol-au-vents are filled with a flavorful mixture of chicken, tarragon, and cream, making for a sophisticated and impressive appetizer or main course.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup whole milk
– 2 boneless, skinless chicken breasts, cooked and diced
– 2 tablespoons chopped fresh tarragon
– 2 tablespoons heavy cream
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to 1/8-inch thickness. Cut into 12 equal squares.
3. In a bowl, mix chicken, tarragon, and cream. Spoon about 1 tablespoon of the mixture onto one half of each square.
4. Fold the other half over the filling, pressing edges to seal. Brush with egg wash.
5. Place vol-au-vents on prepared baking sheet, leaving about 1 inch of space between each.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Blueberry and White Chocolate Scones
Start your day with a deliciously moist Blueberry and White Chocolate Scone, infused with the sweetness of fresh blueberries and the creaminess of white chocolate.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 2 large eggs
– 1 cup fresh blueberries
– 1/2 cup white chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until crumbly.
4. In a separate bowl, whisk together heavy cream, eggs, and vanilla extract.
5. Pour wet ingredients into dry mixture and stir until just combined.
6. Gently fold in blueberries and white chocolate chips.
7. Drop by 1/4 cupfuls onto prepared baking sheet.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Mini Battenberg Cakes with Marzipan
These bite-sized treats are a delightful twist on the traditional British cake. With their vibrant yellow and pink stripes, they’re perfect for any occasion.
Ingredients:
• 1 cup (200g) sponge cake mixture (homemade or store-bought)
• 1/2 cup (100g) marzipan
• 1 tablespoon (15g) apricot jam
• 1 tablespoon (15g) powdered sugar
• Confectioners’ glaze for decoration (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a mini muffin tin.
2. Divide the sponge cake mixture among the muffin cups, filling them about 3/4 full.
3. Roll out the marzipan on a floured surface to about 1/8 inch thickness.
4. Place a small square of marzipan on top of each cake, pressing gently to adhere.
5. Pipe a thin line of apricot jam along one edge of the marzipan, then fold the marzipan in half over the jam to form a triangle.
6. Bake for 12-15 minutes or until a toothpick comes out clean.
7. Allow the cakes to cool completely before dusting with powdered sugar.
Cooking Time: 12-15 minutes
Earl Grey and Lavender Madeleines
These delicate French cakes are infused with the subtle essence of Earl Grey tea and the soothing charm of lavender, creating a unique and captivating flavor profile. Perfect for a sophisticated afternoon treat or as a sweet surprise for friends.
Ingredients:
– 1 cup (200g) all-purpose flour
– 3/4 cup (180g) confectioners’ sugar
– 2 teaspoons Earl Grey tea leaves
– 1/4 teaspoon dried lavender buds
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Butter a madeleine pan and dust with confectioners’ sugar.
2. In a medium bowl, whisk together flour, Earl Grey tea leaves, and lavender buds.
3. In a large bowl, whisk together milk, eggs, and salt until smooth.
4. Gradually pour dry ingredients into wet ingredients and whisk until just combined.
5. Pour batter into prepared pan and bake for 12-15 minutes or until edges are golden brown.
6. Allow madeleines to cool in pan before serving.
Cooking Time: 12-15 minutes
Assorted Mini Profiteroles with Chocolate Sauce
Treat your guests to a delightful dessert with these bite-sized profiteroles filled with creamy goodness and drizzled with rich chocolate sauce.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 1/4 teaspoon granulated sugar
– 2 large eggs
– Confectioners’ sugar, for dusting
– Assorted fillings (e.g. whipped cream, fruit preserves, chocolate chips)
– Chocolate sauce (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, milk, salt, and sugar.
3. Add softened butter and whisk until smooth.
4. Beat in eggs until well combined.
5. Pipe into small balls onto prepared baking sheet.
6. Bake for 12-15 minutes or until golden brown.
7. Allow to cool completely before filling with assorted fillings.
Chocolate Sauce:
– 1 cup (2 sticks) unsalted butter, softened
– 2 cups confectioners’ sugar
– 2 tablespoons unsweetened cocoa powder
– 4 tablespoons whole milk
Whisk all ingredients until smooth and creamy. Drizzle over cooled profiteroles. Serve warm or at room temperature.
Cooking Time: 12-15 minutes for mini profiteroles, approximately 10-15 minutes to prepare the chocolate sauce.
Summary
Indulge in a delightful afternoon tea with these 18 elegant recipes. From classic English scones to decadent chocolate eclairs, there’s something for everyone. Try your hand at making lemon drizzle cake, smoked salmon and cream cheese finger sandwiches, or earl grey tea infused shortbread cookies. Or, delight in mini quiches with spinach and feta, or victoria sponge cake with fresh strawberries. Whatever you choose, these recipes are sure to impress.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
