Tea time at home: scones, sandwiches and a proper pot

An afternoon tea is one of the kindest ways to have people over. It is short, it is inexpensive, and it asks for a few hours of prep rather than a whole day. A pot, a plate of scones and a stack of small sandwiches are enough.

The pot of tea

Good tea is mostly about water and time.

1. Fill the kettle with fresh cold water and bring it to a full boil for black tea. Green and white teas prefer water that has cooled for a minute or two.
2. Warm the teapot by swirling a little hot water in it, then pour that out.
3. Add one level teaspoon of loose leaf per cup, plus one “for the pot”. Tea bags work too: one per person.
4. Pour in the water and steep for 3 to 5 minutes for black tea. Longer makes it bitter.
5. Strain into cups, and keep milk, lemon slices and sugar on the side.

A tea cosy or a folded tea towel keeps the pot hot. Offer a second pot of something decaffeinated or herbal for guests who avoid caffeine.

Scones that rise

This makes about 8 medium scones.

• 350 g all-purpose flour, plus extra for dusting
• 1 tbsp baking powder
• 1/4 tsp salt
• 50 g sugar
• 75 g cold butter, cubed
• 200 mL cold milk, plus a splash for brushing
• 1 egg, beaten (optional, replaces some milk)
• a handful of raisins or dried currants, if you like them

Method:

1. Heat the oven to 220 degrees C and line a baking sheet.
2. Rub the butter into the dry ingredients with your fingertips until it looks like coarse crumbs.
3. Stir in the milk with a knife, just until a soft dough forms. Do not knead. Overworking makes tough scones.
4. Pat the dough out to about 3 cm thick. Cut with a floured round cutter, pressing straight down without twisting. Twisting seals the edges and stops the rise.
5. Brush the tops with milk and bake 12 to 15 minutes, until golden.

Serve warm with jam and whipped or clotted cream. Whether the jam or the cream goes first is a friendly argument best left to your guests.

Finger sandwiches

Small and simple is the point. Make them a few hours ahead.

• Cucumber and cream cheese: thin slices on buttered white bread, a little salt.
• Egg salad: chopped hard-boiled eggs, mayonnaise, chives and a pinch of mustard.
• Smoked salmon and dill: a thin spread of butter or cream cheese, pepper, a squeeze of lemon.
• Cheese and chutney: sharp cheddar with a thin layer of chutney.

Cut off the crusts, then cut each sandwich into thirds or quarters. For softer bread that does not dry out, cover the plated sandwiches with a damp (not wet) clean tea towel, then plastic wrap, and keep them in the fridge.

A sweet finish

One or two small sweets are plenty after scones. A lemon loaf cut in thin slices, shortbread or a bowl of berries fits. If you want a bolder spread, look at our cheese and charcuterie board without waste for how to plan quantities so nothing is left over, or our notes on budgeting a dinner party to keep the cost per guest sensible.

Timeline for the host

• Day before: shop, boil eggs, make the sandwich fillings.
• Morning: cut and assemble the sandwiches, chill them. Set the table with cups, plates, small knives and napkins.
• 90 minutes before: make the scone dough and keep it covered in the fridge.
• 40 minutes before: bake the scones.
• At arrival: boil the kettle and brew the first pot.

Food-safety notes

Egg and salmon sandwiches should stay in the fridge until serving, and anything left out for more than two hours should be thrown away. Cream and butter belong on ice or in the fridge too. Check for nut and gluten concerns ahead of time, and label sandwiches simply (small cards work). Our guide on cooking for guests with food allergies has a calm approach to asking.

What can go wrong

• Flat scones. Butter too warm, or dough too wet. Chill the cut scones for ten minutes before baking.
• Stale sandwiches. Cover them and keep cold until the guests sit.
• Bitter tea. Steep for less time and take the leaves out.
• Not enough cups. Count, and borrow from a neighbour.

The pleasure of an afternoon

Tea time works because it has a beginning and an end. Guests arrive at three, linger over a second cup, and leave by five with room left for dinner. For more ways to host gently, visit our dinner parties section.

This article offers general food-safety information, not medical advice. If you or a guest has a food allergy, check ingredients carefully and consult your doctor.