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Homemade Mother’s Day Afternoon Tea

Homemade Mother’s Day Afternoon Tea

Posted by Jennifer | March 19, 2022

In celebration of Mother’s Day 27th March 2022, here is simply delightful homemade afternoon tea to show your Mum or someone special how much you care.

Mother’s Day Afternoon Tea Menu 

 In a large teapot pour hot water and looseleaf tea, let it brew in the teapot for few minutes then serve.

Cucumber Finger Sandwiches


8 tbsp cream cheese

2 tbsp fresh mint, finely chopped

8 slices wholemeal bread

25 g unsalted butter, softened

1 cucumber, thinly sliced

Salt and freshly ground black pepper, to taste


1. In a bowl mix the cream cheese and finely chopped mint, season add salt and pepper to taste. Butter 4 slices of wholemeal bread, spread the remaining 4 slices with 2 tbsp cream cheese mixture. Place cucumber slices in two layers over the cream cheese, then top with the buttered slice of bread. Cut off the crusts and cut each sandwich into 3 sandwiches. Serve.

Creamy Egg & Cress Sandwiches


4 eggs, boiled

2 spring onions, chopped

2-3 tbsp creme fraiche

12 small white bread rolls

Salt and freshly ground black pepper, to taste

Cress, to serve


1. In a pan add cold water and the 4 eggs and boil for 8 minutes. Let the eggs cool and peel off the egg shell. In a bowl mash the boiled eggs, mix in the chopped spring onions and the 2-3 tbsp creme fraiche. Season with salt and freshly ground black pepper and then spread over the 12 small white bread rolls. Add the cress and press on the lids of the rolls. Serve.

Lemon Tarrgon Chicken Sandwiches


 250g cooked chicken, finely diced

 32g mayonnaise

 30g fennel bulb, finely diced

1 tbsp fresh tarragon,chopped

1/8 tsp onion powder

1 tbsp fresh lemon juice

8 slices white bread

Salt and freshly ground black pepper, to taste


1. In a medium size bowl mix the diced chicken and mayonnaise. Add all the other ingredients and stir and combine. Add salt and freshly ground black pepper to taste. Spread onto the 8 slices of white bread. Serve.

Classic Scones With Jam & Clotted Cream


350g self raising flour, plus extra for dusting

1 tsp baking powder

85g butter, cut into cubes

3 tbsp caster sugar 

175ml milk

1 tsp vanilla extract 

Lemon juice

1 beaten egg, to glaze

Jam and clotted cream, to serve


1. Preheat the oven to 220C/200F/gas4. In a large bowl tip the self-raising flour mix with 1/4 tsp salt and baking powder. Add the butter and rub with your fingers until the mixturelooks like fine crumbs, then stir in the caster sugar. Put the milk in a jug and heat up in the microwave for about 30 seconds. Add the vanilla extract and squeeze in the lemon juice, set to one side. Put the baking tray in the oven. Make a well in the dry mix, then add the liquid and combine. Scatter some flour onto the worksurface and knead the dough in your hands with a little more flour, fold over 2-3 times until it’s smoother. Pat into round about 4cm deep.With a 5cm cutter plung into the dough repeat until you have 4 scones. Brush the tops with a beaten egg, then arrange on the hot baking tray. Bake for 10 minutes until risen and golden on top. Serve warm topped with jam and fresh clotted cream. 






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