Afternoon Tea: Lemon Squares, Half-blondie/Half-brownies, Crunchy Top Scones
“There are few hours in life more agreeable then the hour dedicated to the ceremony known as Afternoon Tea” – Henry James, The Portrait of a Lady
A dining experience that has come back into vogue in the last few years, the rebooted 21st Century Afternoon Tea can sometimes fall between being a stuffy, mock-aristocratic pastiche, or a doilies and egg sandwich “granny chic” event. This article lists a couple of the best options for Afternoon Tea around Ireland.
The key to hosting a successful Afternoon Tea at home is a diversity of sandwich fillings served on a selection of breads, a variety of tea (and coffee) options, and a selection of bite-sized cakes! Tray bakes are your best bet, as they can just be cut into slightly smaller portions then you would normally serve.
I’ve previously blogged about the Half-blondie, Half-brownies – the other treats in the photo are Lemon Squares from The Hummingbird Bakery cookbook, and Crunchy-Topped Sweet Scones from Darina Allen’s Ballymaloe Cookbook.
Preheat the oven to 170degC.
For the base, put 290g plain flour, 70g icing sugar, a pinch of salt, 230g unsalted butter and 2 tsp grated lemon zest in a freestanding electric mixer and beat until the mixer resembles breadcrumbs. Press the dough together with your hands, then press it evenly into the base of a deep baking tray, lined with baking parchment. Bake in the preheated oven for about 20 minutes, or until light golden. Leave to cool, with the oven left on, while you make the topping.
Put 210g caster sugar, 3 eggs, 100ml freshly squeezed lemon juice and 3 tsps grated lemon juice in a bowl and whisk with a balloon whisk until well mixed. Pour carefully over the baked base and return to the oven. Bake for 20 minutes, or until the edges are golden brown and the top has set. Leave to cool completely, then cover and refrigerate overnight.
CRUNCHY TOP SWEET SCONES
Sieve 450g plain flour, a pinch of salt, 25g caster sugar, and 1 and a half heaped tsp of baking powder into a large bowl. Cut 85g butter into cubes, toss in the flour then rub in the butter. Make a well in the centre. Whisk 3 eggs with 215ml milk, add to the dry ingredients and mix to a soft dough. Turn out onto a floured board.
Knead lightly, just enough to shape into a round. Roll out to 2.5cm and cut into scones with a ring cutter. Put on a baking sheet. Brush the tops with egg wash and dip each one in granulated sugar. Bake in the oven for 10-12 minutes until golden brown on top. Cool on a wire rack.
Serve split in half with jam and a blob of whipped cream.