According to Shelley and Bruce Richardson's book, The Tea Table
"An afternoon tea should combine both sweets and savories. Tea
sandwiches and /or quiche add balance to a beautiful presentation of small sweets
such as shortbread, dipped fruits, cookies, cakes, sorbets or muffins. Of course,
you probably will offer scones accompanied by lemon curd, or clotted cream and preserves."
Theses are a few of my photos of afternoon teas in England
on different trips, at home, and grand hotels.
To see more photos, click on Afternoon Tea Photos
in the listing of posts on the left.
I thoroughly enjoy afternoon tea with family and friends.
Continuing from The Tea Table by Shelley and Bruce Richardson:
"Food at teatime should be extraordinary. Its appearance should
indicate that someone has gone above the call of duty to make
each item beautiful - sandwiches neatly trimmed, curled carrots
on cucumbers, hand-dipped fruit, tea cakes decorated with garden flowers,
golden scones served with strawberry jam in a cut glass dish,
water glasses with a thin slice of lemon."