Recipes for an Afternoon Tea

The Tradition English Afternoon Tea included scones between the sandwich and dessert courses.

 

 

Tea Sandwiches

Hint: Tea sandwiches are easier to cut when they are chilled first, so wrap sandwiches in a slightly damp tea (kitchen) towel and then in wax paper and place in refrigerator for at least 20 minutes

Cucumber Sandwiches

Cucumbers
Thin sliced white bread
Whipped cream cheese or unsalted butter softened
Salt

Peel cucumbers and slice very thin. Sprinkle the slices with a little salt and lay on paper towels to drain. For each sandwich spread a little cream cheese or butter on two slices of bread. Layer the cucumber slices on one slice of bread (no thicker than 1/4 inch) Cut crust off sandwiches and then cut into squares, triangles or other fun shapes using cookie cutters.

 

Watercress Sandwiches 

Butter thin sliced white or rye bread and fill with watercress leaves.  Cut into squares, arrange on plate, and garnish with watercress.

 

*Other Ideas for Sandwiches

Chicken Salad
Tuna Salad
Egg Salad
Cheese Sandwich
Peanut Butter

Or any of your favorites

 

Scones

The quintessential part of an afternoon tea.

Basic Scones

2 cups flour
1-tablespoon baking powder
2-tablespoons sugar
½ teaspoon salt
6-tablespoons butter
½ cup buttermilk
Lightly beaten egg

Mix dry ingredients. Cut in butter until mixture resembles cornmeal. Make a well in the center and pour in buttermilk (you can substitute regular milk).
Mix until a soft elastic dough is formed. Roll the dough into a circle of approximately 1 inch in thickness. With a knife, score the dough into eight wedges. Brush with egg for a shiny, beautiful brown scone.
Bake at 425 ° for 10 - 20 minutes, or until light brown.

 

Lemon Orange Currant Tea Scones

2/3 cup currants - plumped and drained
2 cups all-purpose flour
1 cup pastry flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
tiny pinch salt
zest of one lemon - finely minced
zest of one orange - finely minced
3/4 cup (6 oz. or 1 1/2 sticks) unsalted butter - cut into chunks
1 cup buttermilk

Topping:
juice of one lemon
sugar for sprinkling (large crystal sugar if available)

Preheat oven to 425 F.

Plump raisins in hot water for five minutes. Drain well and set aside.

Mix flours, sugar, baking powder, baking soda, salt and citrus zests with a
whisk. Break in butter to form a mealy, crumbly mixture. Stir in buttermilk
and mix dough lightly with a fork until it can be gathered into a shaggy
mass. Knead on a lightly floured board, briefly (10-15 seconds). Pat or roll
to a thickness of 1/2 inch. Cut into rounds, wedges or squares.

Place on an un-greased baking sheet. Brush each scone with the lemon juice
and sprinkle generously with sugar. Place scones in oven and reduce heat to
400 F. Bake until tops are lightly golden - about 15 minutes.

About 15 scones.

 

Spreads

Must haves to top off your scones. 

Lemon Curd

Grated rind and juice of 3 lemons
2 lg. Or 3 small eggs
4 oz Butter (1 stick)
1 cup Sugar 

Wash lemons and grate them rind finely.  Place the lemon juice, grated rind, butter & sugar in a bowl set over a saucepan of hot water. Stir until the butter has melted and sugar dissolves.

Beat the eggs in a separate basin and add slowly to the lemon mixture, stirring all the time with a wooden spoon. Transfer to a saucepan and cook, stirring occasionally, until the curd thickens and coats the back of the spoon. Pour into warm jars, cover.

 

Mock Devonshire Cream

½ cup heavy cream or 8 oz. softened cream cheese
2-tablespoons confectioners' sugar
½ cup sour cream

In a chilled bowl, beat cream until medium-stiff peaks form, adding sugar during the last few minutes of beating. (If you are using cream cheese, just stir together with sugar.) Fold in sour cream and blend.

 

Clotted Cream

 2 cups pasteurized heavy cream

Turn the oven to warm. Pour the cream into a shallow
pan such as a 9-inch pie plate. Cover with foil, then place it in the oven and leave untouched for 8 hours. (You can leave it overnight if you like.)
Carefully remove it and let cool. Take care not to shake the pan or move it while the cream is cooling. With a slotted spatula, skim the thick cream from the surface, leaving the thin residue behind. The cream will have a yellow skin and a slightly lumpy clotted texture. Smooth it by blending it with a teaspoon if you like.
Store it in the refrigerator but serve at room temperature. Use the residue in baking or soups.
Makes about 1 cup of clotted cream.

 

Desserts

Strawberry Angel Food Cake

Batter
16 oz. angel food cake mix 
1 1/4 cup strawberry soda 
1/4 cup honey 
Glaze 
1/4 cup reduced fat margarine -- melted 
2 cups  confectioners' sugar 
4 tbsps strawberry soda 
4 drops red food coloring 

Prepare cake mix according to package directions, except substitute 1 1/4 cups soda and honey for the water. Bake as directed. Remove from oven and set upside-down until cooled. Meanwhile to prepare glaze, combine melted margarine, powdered sugar, remaining beverage, and food coloring in a mixing bowl. Mix until smooth and drizzling consistency. Spread top of cake with glaze.   Serve with fresh strawberries.

 

Victoria Sponge

The Cake:
1/2 cup (1 stick) unsalted butter (melted)
3 large eggs, room temperature
1 tablespoon milk, room temperature
2/3 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
Salt
Confectioner's sugar

The Filling:
1 cup heavy cream
5 tablespoons strawberry or raspberry jam

In a medium bowl, beat together eggs and milk. Add sugar and beat hard until thoroughly combined.  Sift together the flour, baking powder, and a pinch of salt, then fold gently into egg mixture. Stir in melted butter and mix well with a wooden spoon just until the butter is thoroughly incorporated into the batter.
Divide batter between the 2 greased 7-icnh round  pans. Bake at 375L 12 to 15 minutes, or until the cakes have risen and turned golden. They should spring back when pressed lightly with a finger.
Remove from oven and let cool for 10 minutes, then turn out onto a rack to cool completely before filling.   Whip the cream until stiff. Spread top of bottom cake layer with jam. Spread a layer of whipped cream on top of jam. Place second cake flat side down on top of filling.
To decorate, place a 7-inch doily on cake top and lightly sift confectioner's sugar over it. Carefully remove doily, leaving a lacy pattern on cake. If strawberries are available, an alternative decoration is to pipe a ring of whipped cream rosettes around cake, setting a single lush strawberry in the center of each rosette.

 

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