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PrintClassic Scone and Tea Sandwich Recipes
It’s not all about the leaves. Tea service wouldn’t be the same without these delightful standbys.
blueberry scone with cream and preserves
Classic Tea-Worthy Recipes
A traditional three-tier server usually carries petit fours, tarts, and finger sandwiches, and freshly baked scones with imported clotted cream and preserves.
Scones
(yields 8 to 10 scones)
2 cups all-purpose flour
¼ tsp salt
2 tsp baking powder
¼ cup sugar
5 Tbsp cold butter, cut into pieces
1 egg
1 cup heavy cream
Preheat oven to 375°F. Put the flour, salt, baking powder, and sugar
in a food processor and pulse to combine. Add the butter, piece by piece,
and pulse until the mixture looks crumbly. Continue to pulse while
adding the egg and cream to form sticky dough. Turn the dough onto a
floured surface and knead to form a ball, then press it into a ¾-inchthick
circle. Cut into 2-inch rounds with a biscuit cutter or glass. Put
the rounds on an ungreased baking sheet and bake until the scones are
golden, about 11 minutes.
Cucumber Tea Sandwiches
(makes 12 bite-size sandwiches)
8 thin slices of white or whole-wheat sandwich bread
½ cup cream cheese, softened
½ tsp fresh dill
1 English cucumber, cut thinly, lengthwise
Place bread slices on a cutting board. Using a serrated knife, trim
off the crust of each bread slice. In a small bowl, combine cream cheese
and dill. Spread a teaspoon on each slice of bread. Lay the thinly sliced
cucumber over four pieces of bread. Top with the other four slices. Slice
each sandwich in thirds.
