An Interesting Afternoon Tea Menu to Help You Enjoy the Day

Afternoon Tea Menu
Afternoon tea menus vary across the globe. However, on a general note, the afternoon tea menu comprises tea, finger sandwiches, pastries, cookies and cakes. This is a great social gathering and is a great way to spend the afternoon.
Who hasn't felt that profound feeling of drowsiness in the middle of the afternoon! How many of us rush to the coffee or tea vending machines at work eager to sip a cup of this refreshing beverage to feel better! Well, we are not the only ones who feel all lethargic and dopey in the afternoons. One such person was Anna, the 7th Duchess of Bedford of the early nineteenth century. During that time, people had only two full-fledged meals a day: breakfast in the morning and dinner at eight in the evening. The afternoons seemed really long and draggy.

Duchess Anna, voiced out her sinking feeling of gloom during the afternoons. Alas, her plea was answered by a stupendous solution! She was served afternoon tea in her bedroom. Soon Anna invited her friends over for tea; to her siesta chamber and the rest is history! Soon afternoon tea became a tradition followed by people across the globe. The afternoon menu varies from one region to another and one person to another.

Afternoon Tea Menu Ideas

Traditionally, afternoon tea is served at 4pm, however, it can be served any time between 3pm-6pm. Although the traditional menu was not elaborate and such an extravagant affair, today afternoon tea is an honored tradition of refinement and elegance. Hosting such a tea party can be mind-boggling at times, especially when there are so many options to choose from.

Tea
  • Hot Tea (Assam, Darjeeling, Earl Grey, Lapsang Souchong)
  • Iced Tea
  • Chai
  • Lemon Tea
Sandwiches
  • Egg mayonnaise with cress sandwiches
  • Chicken and mayonnaise sandwiches
  • Ham sandwiches
  • Cucumber with cream cheese sandwiches
  • Cucumber mint sandwiches
  • Asparagus and Prosciutto sandwiches
  • Chicken salad sandwiches with almonds
  • Mango and curried chicken sandwiches
  • Carrot and ginger, cream cheese sandwiches
  • Peanut butter and strawberry jam sandwiches
Pastries, Cakes and Biscuits
  • Madeleines
  • Lemon tart
  • Meringue cookies
  • Shortbread tarts with cream filling
  • Yellow butter cake with chocolate frosting
  • Linzer cookies
  • Vanilla cupcakes
  • Chocolate sponge cake
  • Lemon frosted lemon cakes
  • Date drop scones
  • Lemon yogurt
  • Friands
Afternoon Tea Menu Recipes

Asparagus and Prosciutto Tea Sandwiches

Serves: 18

Ingredients
  • 54 asparagus spears (medium)
  • 18 slices of bread
  • 8 ounces whipped cream cheese
  • Honey mustard
  • Pepper
  • 1/2 pound prosciutto di Parma, thinly sliced
Preparation Procedure
  • Chop the asparagus spears to fit the bread slices.
  • Get ice water ready in a large bowl, because once you steam the asparagus, you need to immerse them immediately in ice-cold water. Keep dry paper towels also ready.
  • Boil and steam the asparagus spears in a pressure cooker for 3-4 minutes. You could also steam it in a large saucepan into which a steamer is inserted.
  • Remove from the steamer and quickly dunk it in the bowl of ice water. Use the paper towels to pat the cool asparagus dry.
  • Cut each prosciutto slice into half and dollop out some honey mustard onto it. Take the asparagus and place it in the middle of the prosciutto slice. Begin rolling the prosciutto. Do the same till all asparagus spears have been blanketed in prosciutto.
  • Trim the brown edges of the bread away. Take these slices and generously spread whipped cream cheese onto them. Sprinkle some pepper as well.
  • Place 5 prosciutto wrapped asparagus on the cream cheese topped bread slice and cover with another bread slice. Slice the sandwich in half and serve.
Scones filled with Jam

Serves: 8 (8 scones)

Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup unsalted butter (cut into cubes)
  • 1/4 cup sugar (white, granulated)
  • 1/2 cup heavy whipped cream
  • 1 egg (beaten lightly)
  • 2 teaspoons baking powder
  • Zest of one lemon or orange
  • 1/4 cup jam
  • 1/8 teaspoon salt
Preparation Procedure
  • Place the rack in the middle portion of the oven and preheat the oven to 375 degrees F.
  • Whisk the sugar, flour, baking powder and salt in a large bowl. Transfer this mixture into a pastry blender and add the butter cubes. Allow the flour and butter to blend well until the combined form bears semblance to coarse crumbs. Add lemon zest to the mixture and stir once.
  • In another bowl mix the whipped cream, vanilla extract and beaten egg. Now add this mixture to the above prepared mixture and stir till they get combined. Do not overdo the mixing part. The consistency will be thick enough to prepare a dough.
  • With your hands, gently knead the dough once. Then transfer it to the clean kitchen countertop and knead it till it becomes a soft ball of dough. Divide this dough into two balls and flatten it by rolling with a rolling-pin or pat it with your hand. You will have two circles of dough ready.
  • Take a spoonful of jam and spread it generously on one circle of dough. Now place the other circle on top of the jam to cover it. Pinch the edges together and seal the sides. Take a sharp knife and slice the jam filled pie into half. Now slice these halves again into 4 pie-shaped triangles. You will get a total of eight gorgeous, jam-filled wedges. Place them on a baking sheet.
  • The next step is preparing an egg wash by beating one egg and adding a tablespoon of milk into it. Now dip a brush into this egg-milk solution and brush the tops of the wedges well. This enhances the golden brown color of the scones.
  • Keep them on a cookie sheet that has been lined with parchment paper and bake for 15 minutes. You could insert a toothpick and check if it comes out clean. If it does, the scone is ready.
  • The next step is to add the icing. Take confectioners sugar and sift it gently on top of the scone wedges. Place them in a broiler that has been turned on high. Broil till the sugar melts and imparts a golden brown color to the scones. Make sure the sugar does not burn. Allow them to cool and serve with whipped cream or ice-cream.
Who can resist a table laden with finger sandwiches, warm scones with clotted cream and preserves, fruit cakes, pastries and biscuits. Not to mention the most important member of the afternoon tea menu: a cup of tea poured from an elegant ceramic tea-pot!
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