Recreating the Quintessential Afternoon Tea Experience
Ah, afternoon tea, an elegant and quintessentially British tradition. One whose popularity is often credited to Anna, the Duchess of Bedford in the 1840s.
Finding herself increasingly peckish in the late afternoon, Duchess Anna often satisfied her hunger pangs with a tray of tea and light refreshments. And of course, all good things must be shared – not long after, the Duchess began to invite her friends to join her for her tea parties. This quickly progressed into a fashionable social event among the English aristocracy, and the 1880s saw upper-class ladies dressing up in their long gowns, gloves and hats to enjoy their afternoon tea.
Typically featuring an array of light snacks like scones, finger sandwiches and jams, afternoon tea sets are usually served on dainty three-tiered tea stands, with savoury items on the lower levels, scones and jam in the middle and sweets on the top. Not forgetting the actual tea, of course. Afternoon tea also comes complete with proper etiquette that you should follow, but that’s a whole other story (and no, you shouldn’t stick your pinkie out when sipping your tea!).
Almost two centuries later, it’s safe to say that afternoon tea has come a long way from its British origins, making its way around the world to be enjoyed by those looking for a scrumptious late afternoon indulgence.
Recreate Your Own Afternoon Tea: Classic Scones and Strawberry Jam
At The Fullerton Hotels and Resorts, our signature Afternoon Tea features the finest mix of sweet and savoury options to tantalise your taste buds.
Recreate part of it at home with our simple Classic Scone and Strawberry Jam recipes from The Fullerton Hotel Sydney.
680g unbleached all-purpose flour
40g baking powder
1 large egg (yolk and egg white)
1. Preheat the oven to 180°C.
2. Combine the flour, salt, butter and baking powder in a large mixing bowl. Mix ingredients together with a wooden spoon for 10 minutes till the mixture is smooth in consistency.
3. Add the milk and egg. Mix and fold all ingredients together with a wooden spoon until the mixture turns into dough. Let the dough rest for 20 minutes.
4. Roll the dough until it is approximately 1-inch thick.
5. Cut dough into pieces with a round cookie cutter, approximately 2 inches in diameter each.
6. Bake for 12 minutes until golden brown.
7. Cool for at least 30 minutes, then serve the scones with strawberry jam and Cornish clotted cream and enjoy.
650g strawberries, cut into small pieces
5g lemon juice
1. Place all ingredients into a saucepan and bring to boil.
2. Simmer on low heat for 20 minutes, until thick