blackcurrant jam and freshly baked scones close-up
(See also “Afternoon Tea of a Faun” and “Advice for Preparing Tea Sandwiches.”)

The Traditional Elements of an English Afternoon Tea

A classic English afternoon tea offers countless possibilities, though the usual structure includes:

• A variety of delicate finger sandwiches with savoury fillings, usually between two and four types.

• A selection of lightly sweet baked goods that are commonly served with jam, honey, or cream. These may include scones (the most popular choice today), crumpets, toasted bread, tea cakes, or English muffins rather than American-style sweet muffins.

• Finally, a sweet selection of cakes and pastries. When dining out, this often includes an assortment of traditional cakes alongside pâtisserie items such as éclairs or miniature lemon tarts. Special biscuits also fit beautifully into this category.

Although not strictly traditional or considered a separate course, I often like to include fresh garnishes such as salads, fruit, or raw vegetables. Sometimes this might be a leafy salad with edible flowers, a crunchy slaw, crudités, or simply a few cherry tomatoes. Some of these additions require forks, so they are not always suitable for a finger-food-only gathering.

More than the elegant three-tiered stands commonly served in hotels and tea rooms—with sandwiches on the bottom, scones with cream and jam in the middle, and cakes stacked on top—I especially love the welcoming atmosphere of a homemade tea table. A whole plain cake beside a more decorative one, surrounded by plates of sandwiches and warm scones, creates a relaxed buffet-style gathering where guests can help themselves. That is my favourite kind of tea party, complete with floral tablecloths and mismatched china.

For smaller groups, I like arranging a separate table for seating with teacups already placed and a teapot shared between guests. For larger occasions, especially outdoor garden parties, I set out an assortment of cups for people to choose from while guests take turns pouring tea and “being mother” for everyone else.

I also enjoy the spontaneous charm of a village fête tea tent, filled with homemade fairy cakes, flapjacks, lemon drizzle cakes, and fruit loaves contributed by volunteers. Such events always feel delightfully nostalgic, especially in older village halls that still carry the character of decades past.

Of course, afternoon tea does not need elegance or ceremony to be comforting. Even a simple mug of strong tea at a work desk, paired with a digestive biscuit or custard cream, can feel wonderfully restorative.

Whether elaborate or simple, shared with friends or enjoyed alone, afternoon tea remains a comforting ritual. Although modern life no longer honours tea time in the same way, the idea still represents a slower and more peaceful way of living—one where there is time to bake cakes, trim sandwich crusts, shape floury scones, and enjoy long conversations without rushing.

If you are craving a little of that calm atmosphere, consider inviting a few friends over for tea. Prepare the cakes the day before, spend the morning making sandwiches and scones, and simply put the kettle on when your guests arrive.

The grand tea spreads found in period dramas and Victorian literature were once supported by cooks and household staff, so there is no need to attempt everything yourself. A modest selection of carefully chosen treats is more than enough. Afternoon tea is one occasion where small portions feel perfectly appropriate.

home-cured citrus salmon with dill mayonnaise

Portions and Balance

The traditional three-part structure of afternoon tea generally leans more heavily toward sweet items than savoury ones. Afternoon tea was never intended to replace lunch followed by dessert. My feeling is that the savoury foods help balance the richer sugary treats.

Personally, I prefer a slightly more even balance, so I often increase the savoury options by adding greenery, savoury scones, or cheese dishes.

For a lighter afternoon tea, I usually plan for:

• Around four small sandwiches per guest, using two or three varieties.

• One standard-sized scone or two smaller ones, always served with cream and jam or honey, and sometimes including one savoury version.

• One or two portions of cake or pastry; if serving two, I prefer one rich dessert and one simpler option.

• Small salad or fruit accompaniments such as lettuce, cucumber, celery, cherry tomatoes, or strawberries.

This gives guests roughly three savoury flavours and three sweet flavours overall.

For a more filling tea or for larger gatherings, I may additionally serve one of the following:

• Devilled eggs

• A quiche, savoury tart, puff pastry dish, or frittata served at room temperature

• A warm cheese-based bake such as cauliflower cheese or Welsh rarebit

• Toasted dishes such as anchovies on toast, mushrooms on toast, or leeks on toast prepared just before serving

Since sandwiches require more preparation time and need to be assembled shortly before eating, I usually prefer adding a make-ahead savoury dish instead of simply increasing the number of sandwiches.

Choosing the Cakes

One of the most iconic cakes for English afternoon tea is the Victoria sponge: a light layered sponge cake filled with jam and sometimes cream or buttercream, with a delicate dusting of sugar on top.

According to Constance Spry’s wonderfully detailed descriptions of tea culture in the 1950s, this freshly baked sponge cake would often be accompanied by a rich fruit cake, once commonly called a “plum cake.”

There are no strict rules today, but I still like the idea of serving one simpler cake alongside one more decorative or elaborate option when hosting a larger gathering. For these occasions, I often pair a seed cake or pound cake with something more ornate and celebratory.

For a particularly luxurious tea, I may also include a few smaller pastries such as lemon curd tartlets, almond madeleines with apricot, éclairs, or profiteroles. However, when serving tea to only a few guests, I prefer choosing one beautiful cake to act as the centrepiece rather than overwhelming the table with too many sweets.

three-layer iced Victoria sponge