Ingredients
Scale
- 1 tbsp loose-leaf Earl Grey tea (or 2 tea bags)
- 1 cup hot water, freshly boiled
- 4薄 slices cucumber (peeled, very thin)
- 2 tbsp unsalted butter, softened
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- 8 oz all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp cold unsalted butter, cubed
- 3 tbsp heavy cream
- 2 tbsp granulated sugar
- 1/4 cup clotted cream (or substitute with whipped heavy cream)
- 1/4 cup seedless strawberry jam
- Fresh mint sprigs for garnish
Instructions
- Steep Earl Grey tea in hot water for 4 minutes; strain and keep warm.
- For sandwiches: Mix softened butter, lemon juice, and salt; spread between two cucumber slices on thin bread (crusts removed).
- For scones: Mix flour, sugar, baking powder, and salt. Cut in butter until pea-sized. Stir in cream until just combined._SHAPE into circle, cut into wedges. Bake at 400°F (200°C) for 12–14 min until golden.
- Assemble tea: arrange sandwiches, scones (split, topped with cream and jam), and garnish with mint.
- Serve tea warm, accompanied by honey or lemon wedges as desired.
Notes
- Holmes famously preferred strong, aromatic tea—use high-quality loose-leaf Earl Grey for authenticity.
- Cucumber sandwiches should be cut into small, neat triangles—no crusts allowed.
- Scones must be served warm and never sliced in advance.
- Prep Time: 15 min
- Cook Time: 15 min
- Method: Stovetop and Oven
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tea service (includes 1 cup tea, 2 sandwiches, 1 scone)
- Calories: 285 Kcal
- Sugar: 12g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
