Take a break for tea

And now to the bes bit - the cakes! It's nice to offer a selection of different cakes, sandwiches, tea breads and scones, each in small portions so you and your guests can sample a few or even all. These days we ladies aren't quite so delicate as in the 19th century but a well-made and nicely presented tea and cake selection still makes the occasion.

Cucumber and Mint Sandwiches

What afternoon tea would be without them?
Serves 4

4 slices fresh white bread
2 tbsp light cream cheese
6 leaves fresh mint, finely chopped
12 thin slices of cucumber, skin peeled

Spoon the cream cheese into a small bowl and mix in the mint leaves. Spread all four slices of bread with a thin layer of the minty cream cheese and lay six cucumber slices on two of the pieces. Cover with the remaining bread and cut off the crusts. Cut each sandwich into four triangles. Cover with cling film until ready to serve.

Oaty Cheese and Apple Scones

These scones are a little more special than the plain and sultana types. It's nice to make them in a smaller, more dainty size for the afternoon tea plate. The mix of sweet and savoury flavours contrasts beautifully with cakes and sandwiches. They also freeze well or can be made in the larger size for elevensies.
Makes 30 x 4cm / 1 1/2 inch scones

Preheat the oven to 200C. Sift the flour, baking powder and salt into a bowl. Rub in the butter using your fingertips until it resembles coarse breadcrumbs, then stir through the oatmeal and sugar. Stir in the cheese and apple pieces followed by the buttermilk. Bring the dough together with your hands and pat into a round disc on a floured surface.

Roll out the dough to a thickness of about 2cm/ 3/4 inch. Use a 4cm/1 1/2inch pastry cutter to cut out round scones (or you can just make little square ones using a knife). Reform the trimmings to make more and lay on a baking sheet. Brush the tops with the extra buttermilk and bake for 15 minutes until risen and nicely browned.