Finger Sandwiches:
Named after the 4th Earl of Sandwich, sandwiches have been a staple of British afternoon tea since, in the late 19th Century, the 7th Duchess of Bedford found herself hungry late in the afternoon and began a tradition of tea and snacks, the idea soon caught on. Alas, today the tradition only continues as a treat or as a break from shopping.
For dainty sandwich authenticity:
- thinly sliced bread (white and wheat)
- cut into triangles, fingers or squares
- remove crust
- butter or salad cream (import stores)
- mayo can be substituted for salad cream
- mustard
English Scones
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
4 tbsp unsalted butter, diced
1 egg, beaten
5 tbsp milk
1 egg beaten, to glaze the tops of the scone
Cucumber and Cream Cheese
2 slices white bread
sliced cucumber (English cucumber preferably)
salt and pepper
cream cheese
Scones
American scones tend to be sweeter and more buttery than British scones. But since the scones are going to be buttered and likely have sweetened jam added anyway, the scones themselves should have less of those ingredients; this may produce a drier scone but it is more traditional. Having said that, enjoy some sweeter scones too.
Orange Poppy Scones
2 ½ cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
½ teaspoon coarse salt
½ cup (1 stick) unsalted butter, cut into small pieces
½ cup plus 2 tablespoons buttermilk
1 tablespoon finely grated orange zest
¼ cup orange juice (from 1 orange)
1 large egg yolk
1 ½ teaspoon poppy seeds
Sugar for sprinkling
In a large bowl, mix flour, sugar, baking powder and salt. Work butter into the mixture.
Stir in remaining ingredients. Knead, cut and baste top with buttermilk then sprinkle with sugar.
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Foods Commonly Served with Tea
Crab and Cucumber
Mix crabmeat with mayo, lemon zest, chives
and pepper
bread and butter
cucumber slices
Try using 3 slices of bread, crabmeat on one layer and cucumbers on another layer
Variations
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The recipe below is the one I used many, many years ago back in the UK. Yes, it does have lard, but its this that makes it so good! Try the other recipes also, they don't have lard!
Traditional English Scones
Makes 12
12oz self-rising flour, sifted
2oz butter, softened
2oz lard, softened
½ cup milk
Preheat the oven to 400°f. Grease two baking trays. Rub the fats into the flour, working as quickly and lightly as possible. Add enough milk to give a soft dough. On a floured board, roll out to a thickness of ½ in. and cut into rounds with 2.5” cutter. Brush top of scones with milk. Place on the prepared trays and bake for 15-20 minutes until lightly golden and well risen. Remove from the oven and place on a wire rack to cool.
Currant Scones
3 cups self-rising flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup sugar
4oz unsalted butter
1 cup whole milk
1 cup dried currants
1 egg yolk
Mix flour, sugar, baking powder, and salt. Rub butter into mixture. Transfer to large bowl and add currants. stir in milk and eggs
Roast Beef
sliced roast beef
horseradish
salt and pepper
Open faced sandwiches
thickly sliced bread (baguette?)
cream cheese with pesto
cucumber
top with sprig of dill, olive, etc.
Smoked Salmon and Cucumber
Smoked salmon
cucumber
pepper
Ham Sandwiches
2 slices of bread (try one white and one wheat)
thick sliced roast ham
butter
mustard
Tips:
Work quickly when rubbing fats into flour
Softened butter is the best to use and it is easier to rub in
For that golden top, brush with egg yolk and/or milk just before placing in oven, can also sprinkle with sugar
Even though many recipes call for scone dough to be 1/2 inch thick, 1 inch thick will rise better
Add fruit, cheese and other dry ingredients just before adding milk
Adding dried mixed fruit such as currants, sultanas, dried apricots or dried cranberries for a variation
Bake at 400° for 15 – 20 minutes