Finger Sandwiches:

Named after the 4th Earl of Sandwich, sandwiches have been a staple of British afternoon tea since, in the late 19th Century, the 7th Duchess of Bedford found herself hungry late in the afternoon and began a tradition of tea and snacks, the idea soon caught on.  Alas, today the tradition only continues as a treat or as a break from shopping.

For dainty sandwich authenticity:

  • thinly sliced bread (white and wheat)
  • cut into triangles, fingers or squares
  • remove crust
  • butter or salad cream (import stores)
  • mayo can be substituted for salad cream
  • mustard

English Scones

2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
4 tbsp unsalted butter, diced
1 egg, beaten
5 tbsp milk
1 egg beaten, to glaze the tops of the scone

Cucumber and Cream Cheese

2 slices white bread

sliced cucumber (English cucumber preferably)

salt and pepper

cream cheese


American scones tend to be sweeter and more buttery than British scones.  But since the scones are going to be buttered and likely have sweetened jam added anyway, the scones themselves should have less of those ingredients; this may produce a drier scone but it is more traditional.  Having said that, enjoy some sweeter scones too.

Foods Commonly Served with Tea

The recipe below is the one I used many, many years ago back in the UK.  Yes, it does have lard, but its this that makes it so good!  Try the other recipes also, they don't have lard!

Orange Poppy Scones

2 ½ cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
½ teaspoon coarse salt
½ cup (1 stick) unsalted butter, cut into small pieces
½ cup plus 2 tablespoons buttermilk
1 tablespoon finely grated orange zest
¼ cup orange juice (from 1 orange)
1 large egg yolk
1 ½ teaspoon poppy seeds
Sugar for sprinkling

 In a large bowl, mix flour, sugar, baking powder and salt.  Work butter into the mixture. 
Stir in remaining ingredients.  Knead, cut and baste top with buttermilk then sprinkle with sugar.

346 E Campbell Avenue,
Campbell, CA 95008

          408-866-4282 |

Crab and Cucumber

Mix crabmeat with mayo, lemon zest, chives

and pepper

bread and butter

cucumber slices

Try using 3 slices of bread, crabmeat on one layer and   cucumbers on another layer

Traditional English Scones

Makes 12

12oz self-rising flour, sifted
2oz butter, softened
2oz lard, softened
½ cup milk

Preheat the oven to 400°f. Grease two baking trays. Rub the fats into the flour, working as quickly and lightly as possible. Add enough milk to give a soft dough. On a floured board, roll out to a thickness of ½ in. and cut into rounds with 2.5” cutter. Brush top of scones with milk.  Place on the prepared trays and bake for 15-20 minutes until lightly golden and well risen. Remove from the oven and place on a wire rack to cool.

Copyright 2013. Steepers. All rights reserved.


Open faced sandwiches

thickly sliced bread (baguette?)

cream cheese with pesto


top with sprig of dill, olive, etc.

Currant Scones

3 cups self-rising flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup sugar
4oz unsalted butter
1 cup whole milk
1 cup dried currants
1 egg yolk

Mix flour, sugar, baking powder, and salt. Rub butter into mixture. Transfer to large bowl and add currants. stir in milk and eggs

Roast Beef

sliced roast beef


salt and pepper

Smoked Salmon and Cucumber

Smoked salmon



Ham Sandwiches

2 slices of bread (try one white and one wheat)

thick sliced roast ham




  • Work quickly when rubbing fats into flour

  • Softened butter is the best to use and it is easier to rub in

  • For that golden top, brush with egg yolk and/or milk just before placing in oven, can also sprinkle with sugar

  • Even though many recipes call for scone dough to be 1/2 inch thick, 1 inch thick will rise better

  • Add fruit, cheese and other dry ingredients just before adding milk

  • Adding dried mixed fruit such as currants, sultanas, dried apricots or dried cranberries for a variation

  • Bake at 400° for 15 – 20 minutes

Scones can be eaten hot or cold. Store them in an airtight container or cover them in cling film and they will last for up to 3 days. To refresh them, halve and toast them. They can also be frozen successfully