Photography by William Dickey
Recipe Development and Food Styling by Jade Sinacori
Let a three-tiered stand brimming with savouries, scones, and sweets serve as the focal point and serving piece for a grand teatime gathering.
Savouries Course
Start your gracious event with a delectable trio of canapés including our Plum Chutney-Blue Cheese Canapés, Mushroom-Steak Canapés, and Smoked Salmon–Cucumber Canapés paired with a pot of Mark T. Wendell’s Victorian Afternoon Tea Blend.
Scone Course
Next, savor the delicious flavors in our Apricot-Pistachio Scones with a pot of Mark T. Wendell’s Organic Yunnan Golden Buds.
Sweets Course
Bring your glorious occasion to a sweet close with Black Cherry Mousse, Raspberry Shortbread Cookies, and Lemon-Blueberry Cakes paired with Mark T. Wendell’s Earl Grey Tea.
Resources include Wedgwood Hibiscus dinner plates, salad plates, teapot, teacup and saucer set, creamer, and sugar; Vera Wang Polished Gold 5-piece flatware set from Wedgwood. Table linens and crystal salt/pepper dish (for condiments) from Chelsea Antiques.
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