Indulging in an Elegant British Afternoon Tea

Vivien Baker
May 10
4 min read

Updated: Jul 11

The Origins of Afternoon Tea

British afternoon tea originated in the early 1840s. Anna, the 7th Duchess of Bedford, is credited with starting this delightful tradition. She began having tea and snacks between lunch and the late dinner. This private afternoon snack, which included tea, bread, and cakes, soon transformed into a fashionable social event among the upper classes.

By the late 19th century, afternoon tea evolved into a lavish gathering. It was often served in drawing rooms, featuring fine china, finger sandwiches, scones, and pastries. This social ritual became a symbol of refinement and remains a cherished British tradition today.

As a proud Brit, I truly enjoy an elegant afternoon tea, especially when it includes a lovely glass of champagne!

Building the Perfect Afternoon Tea

When I prepare a traditional afternoon tea, I usually start with:

Savory Sandwiches

I prepare savory sandwiches cut into fingers, triangles, or rounds. My fillings include classics like egg mayonnaise, cream cheese and cucumber, smoked salmon, and tuna with spring onion. To make the sandwiches, I buy tin loaves and have them sliced thinly. After freezing the bread, I prepare the fillings.

I butter the frozen slices and add the fillings before cutting off the crusts. Then, I cut the sandwiches into my preferred shapes. Wrapping them tightly in cling film keeps them fresh. By using frozen bread, I ensure a clean edge to each sandwich. If prepared a few hours in advance, they will defrost gently in the refrigerator.

To enhance their presentation, I like to sprinkle cress, dill, or pea shoots over the sandwiches. Remember, these sandwiches should be dainty, made with thinly sliced bread, and not overfilled. They should be easy to hold between your thumb and one or two fingers (pinky in the air is optional!).

The Tradition of Scones

Next, I serve British scones accompanied by Devon clotted cream and a selection of jams. Strawberry is the most traditional option, but others can be delightful too. Here are links to two of my favorite scone recipes that I often use. I usually prepare the scones in advance and freeze them for convenience.

Cream or Jam – Which Goes First on the Scone?

The great debate over whether cream or jam goes first on a scone often depends on regional traditions. In Devon, the cream is spread on first, followed by the jam, similar to buttering bread. However, in Cornwall, the process is reversed: the jam goes first, topped with a dollop of clotted cream. Both methods are fiercely defended, and while there isn’t a definitive “right” way, personal preference or local custom often drives the choice.

Treats and Sweets

Finally, I serve small sweet cakes. I usually buy a variety from a patisserie, but with a little time, you can make your own treats. Sometimes I offer fresh berries with cream, mini meringues, or small shot glasses of mousse. Homemade shortbread cookies also make a delightful addition.

Alternative Options for Savory Items

Instead of traditional sandwiches, I occasionally use crackers or open-faced sandwiches made from firm, dense Scandinavian or German rye bread. Another delightful twist is serving baby blinis topped with smoked salmon or cheese for a European flair.

For those preferring gluten-free options, consider skewers with savory choices. Some delightful combinations might include mozzarella, basil, and tomato or feta, cucumber, and olives. You could also include a charcuterie board or fresh crudités. Additionally, making sticks of fruit or berries and serving meringues and almond flour mini cakes can be delightful alternatives.

As you can see, there are numerous ways to create the ideal afternoon tea. Ultimately, it comes down to personal preferences or what you have available. The key elements should include a mixture of light savory and sweet foods, traditional British scones, and of course, tea.

Presentation Matters

To ensure it is a refined affair, keep your offerings dainty. Afternoon tea is not designed to be a full meal. It’s also an excellent opportunity to use your best china!

Always provide your guests with a choice of tea flavors. To add a touch of luxury, feel free to offer a glass of champagne or a Kir Royale (a mix of champagne and cassis).

Serving Styles

While it’s common to serve afternoon tea around a table indoors, consider serving it as a buffet or packing it for an outdoor picnic! When served indoors, I love using tiered stands (étagères) to present the savory, scone, and sweet offerings. This is a traditional presentation style in many hotels and restaurants.

If you prefer to relax and be served with elegance, consider visiting one of the renowned tea rooms in the world.