A British-Inspired Spring Tea
- Cucumber and Cream Cheese Sandwiches
- Egg and Watercress Sandwich
- Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery
- Coronation Chicken Salad
- Homemade Scones
- Rhubarb-Strawberry Jam and clotted cream
- Amadeus Cookies
- Lemon Layer Cake
More About This Menu
- For the watercress and cucumber sandwiches, remove the crusts and cut into triangles or thin rectangles. Read more about the history of tea sandwiches in our article Standing on Ceremony.
- Made for Queen Elizabeth II’s coronation lunch, in 1953, the curry powder- and mango chutney-laced coronation chicken salad has been wildly popular in Britain ever since. Make it a day or two ahead; you can fill tea sandwiches with it or serve it on a bed of lettuce with a side of crackers.
- Make the jam at least a day or two ahead, or substitute store-bought jam if you like. For other fruity spreads for your scones, see our collection of recipes for compotes and jams.
- Clotted cream is the result of cooking nonhomogenized milk until a blanket of cream forms on top. With a minimum of 55 percent butterfat, it’s as thick as whipped butter, with a slightly toasted flavor. It can be found at most specialty food stores.
- Use cornstarch in the shortbread for a softer cookie. For more tea cookie ideas see our gallery of recipes.
- If you’re not a fan of lemon, try the Victoria Sponge Cake, a cake layered with strawberry jam that was named in honor of Queen Victoria. See our gallery of British teatime treats for even more sweet ideas.