How to Host the Perfect Afternoon Tea | Tiered Tray, Scones & More

Learn how to craft a beautiful and traditional Afternoon Tea at home.

Learn how to craft a beautiful and traditional Afternoon Tea at home. Stephanie walks you through each tier of the classic display, including delicate cucumber sandwiches, tender scones, and sweet thumbprint cookies. She also demonstrates how to brew the perfect pot of tea to bring it all together. Whether you’re hosting friends or simply creating a special moment at home, this elegant spread is timeless and approachable.

Classic English Scones

Ingredients

  • 6 Tbs unsalted butter, softened
  • 2 1/2 cups (300 g) all-purpose flour
  • 1/3 cup (75 g) granulated sugar
  • 4 tsp (20 g) baking powder
  • 1/3 cup (85 g) milk
  • 1/3 cup (85 g) heavy cream
  • 1 tsp (5 g) salt
  • 1 egg (for egg wash)

Directions

  1. Preheat oven to 425 F.
  2. In a food processor add the flour, baking powder, salt, and sugar. Pulse a few times to combine.
  3. Add the butter into the food processor and pulse until the butter is fully incorporated in the mixture (grainy not clumpy).
  4. Add the milk & cream to bring mixture together. Let sit for 2 minutes.
  5. Transfer the mixture to a bigger bowl.
  6. Flour the work surface, turn dough out and roll to 1.5 inches thick.
  7. Line a sheet with parchment paper.
  8. With a round cutter cut out the scones and place on prepared baking sheet.
  9. Brush the tops with egg wash. Allow scones to rest 15 minutes and egg wash again.
  10. Bake for 12-14 minutes.
  11. Enjoy with clotted cream and jam.
Print the Recipe Card

Cherry & Almond Thumbprint Cookies

Ingredients

  • 3/4 cup (90 grams) all-purpose flour
  • 3/4 cup (75 grams) almond flour
  • 1/2 tsp salt
  • 1/2 cup butter softened, unsalted
  • 1/4 cup + 1 tbsp (62 grams) granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup Cherry jam
  • 1 cup powdered sugar
  • 1 tsp almond extract

Directions

  1. Preheat the oven to 350F and line a large baking sheet with parchment paper, set aside.
  2. In a large bowl, mix the AP flour, almond flour and salt and set aside.
  3. In a stand mixer bowl using the paddle attachment, cream the butter and the granulated sugar together until light and fluffy. Add in the vanilla extract and the almond extract and mix just until incorporated.
  4. Add the flour mixture. The dough will come together after about 60 seconds of mixing.
  5. Scoop out 1 tablespoon of cookie dough, roll it between the palm of your hands and place it on the baking sheet. Continue until you have used all the cookie dough. Now, using the back of a 1/2 teaspoon measuring spoon press onto the cookie dough balls that are on the baking sheet to make the perfect little well where the jam will go.
  6. Fill your cookie with about 1/2 tsp of jam into each well, and bake for 12-13 minutes. Let the cookies cool on the baking sheet for 5-10 minutes then move to a cooling rack.
  7. When cookies are cool, prepare the glaze by mixing the powdered sugar with almond extract and whisk to smooth. Drizzle glaze over cookies. Allow glaze to set before serving.
Print the Recipe Card

Cucumber Sandwiches

Ingredients

  • 8 ounces cream cheese, softened
  • 3 Tbs mayonnaise
  • 2 tsp chopped fresh dill
  • 1 tsp chopped fresh chives
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • 1 english cucumber, thinly sliced
  • 1 loaf white bread, crusts removed

Directions

  1. With a hand mixer, mix cream cheese and mayonnaise in a small bowl until smooth. Stir in herbs, garlic powder and salt & pepper to taste.
  2. Spread the cream cheese mixture onto one side of each piece of bread.
  3. Thinly slice the cucumber. Layer over half of the bread slices.
  4. Top with remaining bread slice, remove crusts and cut each sandwich into 3 pieces.
  5. Enjoy!
Print the Recipe Card
Print Friendly Version