The most traditional format is three courses, though many afternoon teas now serve much more. "There's the savory course with tea sandwiches, the scones course served with clotted cream and jam, and, finally, the third course of sweet pastries," said Hemery.
Usually consisting of a selection of teas, freshly prepared finger sandwiches, scones, cakes and pastries with all the trimmings, a light Afternoon Tea should allow for 4 sandwiches, 2 scones and 2 cakes (of different varieties) per person.
In addition to serving a selection of teas, a variety of small foods—both savory and sweet—are essential. From macarons and scones to tea sandwiches and shortbread, the recipes in our collection will give you some ideas for what to serve at your next tea party.
Don't be shy about eating everything from tea sandwiches to mini sweets with your hands. Use a knife for slathering on clotted cream and jam for scones.
Usually the food is served on a three-tiered tray, with sandwiches or savories on the bottom, scones in the middle, and pastries on the top. Afternoon tea etiquette is to eat the sandwiches first, then the scones, then the pastries.
Your napkin should stay in your lap. If you must leave the table, set your folded napkin on the left side of your table setting. Don't put your napkin on your plate and don't put your napkin on your chair. Remember to stay as quiet as possible while enjoying afternoon tea.
Bread-style bakes such as fruit bread, malt loaf, currant buns, crumpets, bagels and English muffins are usually healthier than cakes and biscuits.
Indulge in a proper British afternoon tea — a luxurious spread of dainty cucumber sandwiches, warm scones with jam and clotted cream, and a cake stand filled with an array of gorgeous miniature tarts, chocolate profiteroles, and other sweet treats.
Everyday tea, such as English breakfast tea, served in a mug with milk and sugar is a popular combination. Sandwiches, crumpets, scones, cake, or biscuits often accompany tea, which gave rise to the prominent British custom of dunking a biscuit into tea.
The correct way of stirring tea is to place the spoon at the 6 o'clock position and gently stir the tea towards 12 o'clock without touching the sides of the teacup. Don't fold the tea back and forth or side to side. After you've stirred the tea, place the spoon on the saucer next to the cup.
High tea is a light meal typically eaten between 3 to 5 p.m., served with desserts, cakes, and light tea sandwiches. Also called afternoon tea, its origin is attributed to Anna Maria, 7th Duchess of Bedford.
The correct order to eat the traditional Afternoon Tea is to eat the sandwiches and savouries first, then move onto the scones, ending on the sweets. There are many traditions and superstitions about the way you should eat your scones.
It's customary for the person doing the hosting to pour the tea out, and for the teapot to be left on the table with the spout facing the person who poured. If sat at a table, the proper manner to drink tea is to raise the tea cup, leaving the saucer on the table, and to place the cup back on the saucer between sips.
English tea scones regularly appeared in Queen Elizabeth's afternoon tea selection, and they were always served with jam and clotted cream (cream heated rather than whipped to thicken).
The addition of the word "high" to the phrase "high tea" is believed to differentiate between the afternoon tea that is traditionally served on low, comfortable, parlor chairs or relaxing in the garden and the worker's after-work high tea that is served at the table and seated on high back dining chairs.