How-to guide
Afternoon Tea Menu Ideas
Classic, Scottish, Welsh and vegetarian menus, each built from three tiers.
Every afternoon tea menu follows the same shape: savoury, then scones, then sweet. Here are four ways to fill the tiers.
Classic English
- Sandwiches: cucumber, egg and cress, smoked salmon, ham and mustard
- Scones: plain and fruit scones with jam and clotted cream
- Cakes: Victoria sponge, lemon drizzle
Scottish
- Sandwiches: smoked salmon, cucumber
- Scones: plain scones with raspberry jam
- Sweet: shortbread, Dundee cake
Welsh
- Sandwiches: ham and Welsh cheddar
- Middle tier: Welsh cakes in place of scones
- Sweet: bara brith, sliced and buttered
Vegetarian
- Sandwiches: cucumber, egg and cress, cheese and pickle
- Scones: plain and cheese scones
- Cakes: Victoria sponge, lemon drizzle
Plan your quantities
On the stand
Shopping & prep
How we calculate this
- Per guest: 3 / 4 / 5 finger sandwiches, 1 / 1.5 / 2 scones and 2 / 2.5 / 3 small cakes for light / normal / hearty appetites.
- One round of sandwiches (two slices) makes three fingers once the crusts are off; a large 800 g loaf gives about 20 usable slices.
- Allow 30 g clotted cream and 20 g jam per scone, 2.5 cups of tea per guest (about 200 ml a cup), 2.5 g loose tea and 25 ml milk per cup.
- These are our editorial rules of thumb. Adjust them to your guests.
Recipes to go with it
Recipe · 30 min
Classic British Scones
Tall, light scones for afternoon tea or a cream tea, ready in about 30 minutes.
Recipe · 1 hr 15 min
Victoria Sponge
The classic two-layer sponge with jam and buttercream, named after Queen Victoria.
Recipe · 1 hr 30 min
Lemon Drizzle Cake
A soft lemon loaf soaked with a crunchy sugar-and-lemon drizzle while still warm.
Recipe · 30 min
Cucumber Sandwiches
The essential afternoon tea sandwich: thin, crisp and never soggy.
Recipe · 1 hr 5 min
Scottish Shortbread
Three ingredients, one ratio: pale, crumbly, buttery shortbread.
Recipe · 40 min
Welsh Cakes
Currant-studded griddle cakes, cooked on a bakestone and dusted with sugar.