Petite Pecan-Orange Cheesecakes
Orange marmalade–laced mini cheesecakes boast a marvelously nutty topping that will have teatime guests raving. Pictured with our Miniature Apple Napoleons.
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Fern Cakes
Very similar to English Bakewell tarts and served in bakeries throughout Scotland, these so-called cakes are actually tartlets that feature frangipane (almond) and red...
Raspberry Cranachan
Originally made to celebrate the raspberry harvest, which occurs in August, cranachan was dubbed “the uncontested king of Scottish desserts” by The Guardian in...
Glamis Shortbread
Based on a recipe shared with TeaTime’s editor, Lorna Reeves, during afternoon tea at Glamis Castle in Angus, Scotland, this shortbread is sure to...
Lemon-Drizzle Rhubarb Cakes
Delicate miniature cakes studded with rhubarb present a lovely sweet for a tea affair, especially when coated with tangy Lemon Drizzle.
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Plum & Elderflower Tartlets
Dark plums, cream cheese, and elderflower liqueur meld together wonderfully in delicious and fluffy puff pastry to create an elevated dessert for a British-themed...
Pistachio & White Chocolate Éclairs
An éclair is always a crowd-pleaser at teatime, and this superb version is no different. Piped with a luscious Pistachio Diplomat Cream, topped with...
Saint Clements Posset
Pronounced PAH-suht, this easy-to-make dessert is mentioned in Shakespeare’s plays Hamlet and Macbeth. Modern-day posset tends to be thicker than it was in the...
Wedgwood Chocolate Brownies
Appearing regularly on the uppermost tier of the Wedgwood Tea Room’s cake stands, these gluten-free brownies are made with two types of chocolate. Serve...
Opera Cake
The Wedgwood Tea Room’s iteration of the iconic eye-catching cake is made by layering two types of sponge (almond and chocolate) with coffee-infused buttercream....
