Mother’s Day Afternoon Tea Tray

Photo by Zachary Dailey, Dailey Life Photography
Servings: Makes 9 finger sandwiches and 8 scones.


Strawberries and whipped cream

Hot tea of choice with cream, sugar or lemon


Cucumber sandwich ingredients

4 tablespoons cream cheese, softened

1/2 teaspoon lemon zest

2 teaspoons fresh chopped dill

6 slices white bread, crusts removed

1 English cucumber


Scone ingredients

2 cups all purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, cubed

1/2 cup heavy whipping cream

1 large egg

1 teaspoon vanilla extract


For the cucumber sandwiches: 

Combine cream cheese, lemon zest and dill in a small bowl. 

Spread mixture on one side of each bread slice.

Using a vegetable peeler, peel cucumbers into ribbons. 

Divide between three bread slices, then top with remaining slices. 

Cut each sandwich into three fingers.


For the scones:

Preheat oven to 400º F 

Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder and salt. 

Add cold, cubed butter and use a pastry cutter, fork or your hands until the butter is pea sized.

In a separate bowl, mix heavy cream, egg and vanilla extract until combined. 

Add the wet ingredients to the dry and stir until just combined.

Scoop mixture onto lightly floured surface and shape into a ball. 

Flatten the ball into a circle about 1/2-inch thick. 

Cut the dough into 8 equal triangles and place onto prepared baking sheet. 

Brush the tops with a small amount of heavy whipping cream and coarse sugar if desired.

Bake for 18 to 22 minutes or until browned and cooked through. 

Allow to cool completely.

Serve with strawberry preserves and crème fraîche, clotted cream or cream cheese

“Treat mom like the royalty she is and set up a lovely afternoon tea for her to enjoy for Mother’s Day.” – Chef Rose


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