Traditionally served on a tiered stand, high tea offerings move from savoury to sweet as you climb from the bottom tier to the top.  The journey starts with delicate sandwiches, moves to scones and ends with small bites of indulgent desserts.   

Finger sandwiches are the quiet stars of the savoury tier. Thin slices of soft bread, crusts carefully trimmed away, and fillings that lean toward elegance rather than excess. Classic cucumber sandwiches with butter and a sprinkle of salt are perhaps the most iconic. Egg salad with a touch of dill, smoked salmon with cream cheese, or thin slices of ham with mustard all work beautifully. The goal isn’t to pile ingredients high, but to create something light enough to enjoy with a cup of tea and good conversation.

Then come the scones, which many would argue are the true heart of afternoon tea. Ideally they arrive slightly warm, with a tender crumb that breaks apart easily rather than crumbling into dust. Served with thick cream and jam, they invite a moment of quiet concentration as everyone debates the proper order of assembly. Do you spread the cream first and then the jam? Or jam first and cream on top? In England this debate has divided entire counties, and at your own tea party it can spark just the right amount of friendly discussion.

Finally, the sweets crown the top tier like tiny works of art. Petit fours, lemon tarts, miniature cakes, macarons, chocolate-dipped strawberries—anything small, delicate, and just indulgent enough to feel celebratory. These are the bites that make people pause, admire the tray, and inevitably reach for their phones before taking a bite.

When planning a tea party, the portions are smaller than most people expect. Afternoon tea is meant to be light and lingering rather than a full meal. As a general guide, plan on about four to five finger sandwiches per guest, one or two scones each, and two or three small desserts. That’s usually just enough for everyone to sample a little bit of everything without leaving the table feeling overly full.

And of course, plenty of tea. A classic black tea like Earl Grey or Darjeeling works beautifully, but adding a second pot of something floral like jasmine or something herbal for non–caffeine drinkers makes everyone feel considered.

Pulling the whole afternoon together doesn’t require a grand ballroom or a professional pastry chef. A simple tiered tray, a pot of good tea, and a thoughtful selection of a few savoury bites, warm scones, and something sweet is more than enough. Add a handful of fresh flowers, a stack of mismatched teacups, and a group of friends willing to linger for a while.

Which is why afternoon tea feels perfectly at home in this early stretch of spring. It’s the kind of gathering that suits bridal showers, birthday celebrations, or simply an excuse to bring people together on a Saturday afternoon. Fancy sandwiches, dainty desserts, and warm scones on the table, everyone pretending—just for an hour or two—that they’re sitting in a garden somewhere with the Bridgertons.  And honestly, that’s reason enough to put the kettle on.   

Lemon Loaf Cake

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1 cup unsalted cultured butter*, room temp and sliced into tablespoons
• 2 tsp vanilla extract
• 3 large eggs, room temp
• 2 tbsp vegetable oil
• 1/4 cup milk
• 2 tbsp fresh lemon zest 
• 2 tbsp fresh lemon juice 

Lemon Icing

• 1 cup powdered sugar
• 1 tbsp fresh lemon juice
• 1 tbsp milk 

Lemon Loaf Cake

1. Preheat the oven to 350F 
2. Grease and line a loaf pan with parchment paper.
3. Mix together the flour, baking powder, salt, and sugar in a large bowl using a hand or stand mixer with the paddle attachment.
4. Add the room temperature butter and mix on medium speed just until smooth and combined.
5. Mix vanilla, eggs, oil, milk, lemon zest, and lemon juice.
6. Pour in the wet ingredients and mix to combine.
7. Pour the batter into the baking pan and spread even. Bake for 1 hour to 1 hour and 10 minutes. It’s ready when the surface is golden brown and puffed with a deep crack down the center.
8. Allow the cake to cool for about 45 minutes 

Lemon Icing

1. Whisk together the powdered sugar, lemon juice, and milk in a bowl until smooth. 
2. If it’s too thin, gradually mix in a couple spoonfuls of powdered sugar. If it’s too thick, add milk until it reaches your desired consistency 

Remove the loaf from the pan and pour the icing on top