Bubbly Afternoon Tea Recipe

Boil and steep

Bring 480 ml water to a rolling boil. Pour 240 ml over the 2 black tea bags in a teapot or heatproof pitcher and steep 3–4 minutes for medium strength (adjust to taste). If offering herbal tea, steep the 1 tbs loose-leaf herbal in 240 ml just-off-boil water for 4–6 minutes. Keep teas covered to retain heat.

Warm milk

Gently warm 120 ml whole milk in a small saucepan over low heat or in the microwave for 20–30 seconds until hot but not boiling. Serve on the side for milk-in-tea drinkers.

Sweeteners & citrus

Provide 2 tsp granulated sugar and 2 slices of lemon with the teapot. Allow guests to add sugar or lemon to taste.

Set out the clotted cream (60 ml) and 60 g strawberry jam alongside the scones when they come out of the oven.

Preheat and prepare

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

Combine dry ingredients

In a large bowl, whisk together 250 g flour, 2 tsp baking powder, 30 g caster sugar and a pinch of salt until evenly combined.

Cut in butter

Add 60 g cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

Add wet ingredients

In a small bowl, beat the egg with 90 ml cold milk. Pour into the dry mixture and gently fold with a spatula until just combined. Do not overwork; the dough should be slightly shaggy and soft. If too dry, add up to 1–2 tbs extra milk.

Shape and cut

Turn the dough onto a lightly floured surface and pat to about 2 cm (3/4 inch) thickness. Use a 5 cm round cutter to stamp out 6 scones (gather scraps and re-roll once). Place the scones on the prepared baking sheet about 2 cm apart.

Egg wash and bake

Optional: brush the tops with a little beaten egg or milk for shine. Bake for 12–15 minutes until risen and golden on top. Remove from oven and transfer to a wire rack to cool for 5–10 minutes.

Serve warm with clotted cream and strawberry jam from the tea accompaniments section.

Prepare bread

Trim crusts from the 6 slices of bread if desired. Lightly butter one side of each slice with the 30 g softened butter to prevent sogginess.

Cucumber sandwiches

Layer thin cucumber slices from 1/2 cucumber on 2 buttered bread slices. Sprinkle with a pinch of salt and black pepper. Top with a second slice of bread, press lightly, and cut each sandwich into three finger-sized rectangles or triangles.

Smoked salmon & cream cheese

Mix 60 g cream cheese with 1 tbs chopped fresh dill and 1/2 tsp lemon zest. Spread this mixture over two more buttered slices. Top with smoked salmon (80 g), add a small grind of black pepper, then sandwich and cut into fingers.

Assemble tarts

Spoon about 1 tbs lemon curd into each of the 6 mini tart shells or into squares of baked puff pastry. Top each with a few fresh berries (100 g total). Chill briefly (10–15 minutes) if needed to set, then plate.

Chill and pour

Ensure the Union Vinicola del Este Bella Mistala is well chilled (about 6–8°C). Pour one glass per guest just before serving to preserve bubbles.

Garnish

Garnish each glass with a sprig of fresh mint or an edible flower for a festive presentation. Serve alongside the tea, scones, sandwiches and pastry bites.