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Phillip Holmans, owner of World Tea House on Argyle Street in Halifax, imports teas from 20-some countries around the world, many of which he’s visited to select teas for his shop. For morning tea, Holmans suggests a stronger brew such as one of the breakfast blends, including those of English, Irish, and Welsh varieties. These… Read More»
While hot hors d’oeuvres aren’t traditional afternoon tea fare, this crab cake recipe is a good one to add if you want to mix it up. Yields 12
Clotted cream is a staple of afternoon teas. Sometimes called Devonshire Cream or Cornish Cream, depending on the area of England you’re in. Clotted cream is like butter, but sweeter, and can be spread on scones with jam.
This recipe calls for a bain marie. If you don’t have one, place your baking pans in a large roasting pan or casserole dish and fill to half the height of your baking pans. Avoid using a Dutch oven as it holds too much heat. Yields 2 pans (48 servings)
MacPherson uses this recipe based on one he found in The Blue Chair Jam Cookbook by Rachel Saunders. It’s simple and a classic that you’ll find in most family cookbooks.
Charles the Butler uses this recipe at home when he serves afternoon tea. Like most favourite recipes, it was passed down from a friend. Yields 36 scones
Afternoon tea started as a bridge to keep royals full between lunch and dinner, but today it’s best served casual and with good company