10 High Tea Recipes That Feel Fancy Without Being Fussy

High tea is one of those rituals that makes even an ordinary afternoon feel intentional. A pot of tea. A pretty plate. Something baked feels like it belongs on a tiered stand, even if you’re eating it in your pyjamas.

Whether you’re hosting friends, celebrating something small, or just romanticising Tuesdays, these high tea recipes hit the sweet spot between classic and comforting.

1. Classic Plain Scones with Jam and Clotted Cream

No high tea list works without scones. Light, crumbly, and best served warm, these are the backbone of the entire experience.

These are the heart of any proper high tea. Soft in the middle, lightly golden on top, and just sturdy enough to hold a generous spoonful of jam and clotted cream. No bells. No tricks. There is only comfort, tradition, and a small ceremony involved.

Ingredients (Makes 8–10 scones)

• 225 g. self-raising flour
• 55 g cold unsalted butter, cubed
• 25 g caster sugar
• 150 ml milk (plus extra for brushing)
• Pinch of salt

To serve

• Strawberry or raspberry jam
• Clotted cream

Method

1. Heat the oven
   Preheat to 220°C (200°C fan). Line a baking tray with parchment.
2. Make a base.
   In a bowl, mix flour, salt, and sugar. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.
3. Bring it together
   Add the milk gradually, mixing with a knife until it forms a soft dough. Don’t overwork it. Gentle hands make tender scones.
4. Shape
   Turn the dough onto a lightly floured surface. Pat it out to about 2–3 cm thick. Cut with a round cutter, pressing straight down without twisting.
5. Bake
   Place on the tray, brush tops lightly with milk, and bake for 12–15 minutes until risen and lightly golden.
6. Cool slightly
   Let them rest for a few minutes. Scones are best served warm, not piping hot.

How to Serve (The Important Bit)

• Split gently with your hands, not a knife
• Add jam first, then clotted cream (or the other way round if you’re feeling controversial)
• Serve immediately with strong tea

Little Upgrade Ideas

• Add a splash of vanilla to the milk
• Swap caster sugar for golden sugar for a deeper taste.
• Serve with lemon curd alongside the jam

These scones are simple on purpose. They don’t compete with the tea. They don’t demand attention. They just quietly make the afternoon better, which is precisely what high tea is meant to do.

2. Mini Cucumber Sandwiches

Simple, fresh, and unapologetically British.

Thin slices of cucumber, lightly salted, layered onto soft white bread with cream cheese or butter. Cut into dainty triangles and remove the crusts if you want a full, high-tea commitment.

These are the quiet icons of high tea. Crisp, cooling, and perfectly polite, with just enough flair to feel intentional rather than boring. Simple ingredients, a sharp knife, and calm energy.

Ingredients (Makes 10–12 mini sandwiches)

• 1 cucumber
• 4–6 slices soft white bread (or wholemeal if you prefer)
• 100 g cream cheese (full-fat works best)
• 1 tbsp butter, softened (optional but traditional)
• Salt, to taste
• Freshly ground black pepper (optional)
• Fresh dill or chives, finely chopped (optional but lovely)
• A squeeze of lemon juice (optional)

Method

1. Prepare the cucumber.
   Slice the cucumber very thinly. If it’s watery, lightly salt the slices and let them sit for 5–10 minutes, then pat dry with kitchen paper. This keeps the sandwiches from going soggy.
2. Make it spread.
   In a small bowl, mix the cream cheese with a pinch of salt, a tiny squeeze of lemon juice, and herbs if using. Taste and adjust. It should be fresh, not sharp.
3. Assemble
   Lightly butter the bread if you’re going classic. Spread a generous layer of the cream cheese mixture on one side of each slice.
4. Layer
   Arrange the cucumber slices in a single, even layer. Sprinkle with a little black pepper if you like.
5. Finish & cut
   Top with another slice of bread, press gently, then trim off the crusts. Cut into small triangles or neat fingers.

Serving Tips

• Chill for 10–15 minutes before serving for extra crispness
• Best eaten the same day.
• Pair with Earl Grey, English Breakfast, or mint tea

Little Upgrade Ideas

• Add a thin layer of whipped feta for extra richness
• Use rye bread for a more modern twist
• Swap cucumber for radish if you want a peppery bite

3. Lemon Drizzle Loaf Slices

Bright, zesty, and perfect with Earl Grey.

Bright, soft, and unapologetically cheerful, lemon drizzle loaf is the kind of bake that lifts the whole table. It’s light enough for high tea, bold enough to stand next to strong black tea, and somehow tastes even better sliced thin and shared.

Ingredients (Makes 1 loaf, 10–12 slices)

For the loaf

• 175 grammes of unsalted butter, softened
• 175 g of caster sugar
• 3 eggs
• 175 g. self-raising flour
• Zest of 2 lemons
• 2 tbsp milk

For the drizzle

• Juice of 1½ lemons
• 75 g of icing sugar

Method

1. Heat the oven
   Preheat to 180°C (160°C fan). Line a loaf tin with baking parchment.
2. Make the batter
   Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Fold in the flour, lemon zest, and milk until just combined.
3. Bake
   Spoon into the tin, smooth the top, and bake for 45–50 minutes until golden and a skewer comes out clean.
4. Drizzle while warm
   Mix the lemon juice and icing sugar. Prick the warm loaf all over with a skewer and slowly pour the drizzle on top so it soaks in.
5. Cool completely
   Let the loaf cool in the tin for 10 minutes, then transfer to a rack.

Serving Tips

• Slice thinly for high tea elegance.
• Dust lightly with icing sugar before serving
• Serve with Earl Grey or lemon-infused tea

Little Upgrade Ideas

• Add poppy seeds for texture
• Swap half the lemon juice for oranges for a softer citrus note.
• Finish with a light lemon glaze for extra shine

This is the cake that quietly steals the show. Fresh, sunny, and just sweet enough, the lemon drizzle loaf demonstrates that sometimes the simplest bakes are the most memorable.

4. Victoria Sponge Mini Cakes

Instead of one big cake, bake the sponge in a tray and cut it into neat squares.

The dessert consists of a soft sponge, a layer of jam, and a cloud of cream. Victoria sponge is classic for a reason, and turning it into mini cakes makes it feel extra high-tea appropriate. Neat, elegant, and just the right size to justify going back for a second.

Ingredients (Makes 12–16 mini cakes)

For the sponge

• 200 g unsalted butter, softened
• 200 g of caster sugar
• 4 eggs
• 200 g of self-raising flour
• 1 tsp. vanilla extract

For the filling,

• Strawberry or raspberry jam
• 150 ml double cream, lightly whipped

To finish

• Icing sugar, for dusting

Method

1. Heat the oven
   Preheat to 180°C (160°C fan). Line a rectangular baking tin with parchment.
2. Make a sponge.
   Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then fold in the flour and vanilla until smooth.
3. Bake
   Spread evenly in the tin and bake for 20–25 minutes until lightly golden and springy to the touch. Leave to cool completely.
4. Cut and fill
   Cut the sponge into equal squares or rectangles. Slice each piece horizontally. Spread one side with jam, then add a spoonful of whipped cream.
5. Assemble
   Sandwich together gently and dust the tops with icing sugar just before serving.

Serving Tips

• Keep chilled until ready to serve
• It is best to assemble the sandwiches on the day you plan to serve them.
• Pair with a classic English breakfast or Assam tea.

Little Upgrade Ideas

• Add fresh sliced strawberries inside
• Use whipped mascarpone for a richer filling
• Swap jam flavours to match the season.

These mini Victoria sponges feel nostalgic without being heavy. Polite, pretty, and endlessly comforting, they’re the kind of cake that makes high tea feel like an occasion, even if it’s just a quiet afternoon at home.

5. Chocolate Éclairs (Mini Version)

Small éclairs feel far more high tea than their full-sized cousins.

Mini chocolate éclairs are high tea with a little drama. The dessert features crisp choux pastry, soft vanilla cream, and a glossy chocolate topping. Small enough to feel elegant. Rich enough to feel indulgent. The kind of bake that makes people assume you tried harder than you actually did.

Ingredients (Makes 12–15 mini éclairs)

For the choux pastry

• 75 ml water
• 50 g unsalted butter
• 1 tsp caster sugar
• Pinch of salt
• 75 g plain flour
• 2 eggs

For the filling

• 200 ml double cream
• 1 tsp. vanilla extract

For the chocolate topping

• 100 g of dark chocolate
• 1 tbsp. double cream.

Method

1. Heat the oven
   Preheat to 200°C (180°C fan). Line a baking tray with parchment.
2. Make the choux pastry
   Heat the water, butter, sugar, and salt in a saucepan until the butter melts. Bring to a boil, then add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the pan.
3. Add the eggs
   Remove from heat and let cool slightly. Beat in the eggs one at a time until the dough is glossy and smooth.
4. Pipe and bake
   Pipe small finger-shaped éclairs onto the tray. Bake for 20–25 minutes until puffed and golden. Cool completely.
5. Fill the éclairs.
   Whip the cream with vanilla until soft peaks form. Fill the éclairs using a piping bag or small knife.
6. Top with chocolate
   Melt the chocolate with the cream, stirring until smooth. Spoon or dip the tops of the éclairs in the chocolate and allow them to set.

Serving Tips

• Keep it chilled until serving.
• It is best consumed within 24 hours of preparation.
• Serve with strong black tea or coffee

Little Upgrade Ideas

• Swap vanilla cream for flavoured coffee cream.
• Add a touch of orange zest to the chocolate
• Drizzle white chocolate for contrast

Mini éclairs are the showpieces of the high tea table. They’re neat, glossy, and quietly impressive, proving that sometimes the smallest desserts leave the biggest impression.

6. Smoked Salmon and Cream Cheese Finger Sandwiches

For balance. And a bit of spicy glamour.

These are the savoury stars on the high tea table. Light, elegant, and just indulgent enough, smoked salmon finger sandwiches bring balance to all the sweetness and make everything feel properly put together.

Ingredients (Makes 10–12 finger sandwiches)

• 4–6 slices soft white, brown, or rye bread
• 150 g cream cheese, softened
• 100 g of smoked salmon
• Fresh lemon juice, to taste
• Fresh dill or chives, finely chopped
• Freshly ground black pepper

Method

1. Prepare the spread
   In a bowl, mix the cream cheese with a small squeeze of lemon juice, chopped herbs, and a pinch of black pepper. Keep it smooth and spreadable.
2. Assemble the sandwiches
   Spread an even layer of the cream cheese mixture over one side of each slice of bread.
3. Add the salmon
   Lay thin strips of smoked salmon on top of half the slices. Avoid overfilling; neat layers keep the sandwiches elegant.
4. Close and cut
   Top with the remaining bread slices, press gently, and trim off the crusts. Cut into slim finger shapes or neat rectangles.
5. Chill briefly
   Refrigerate for 10–15 minutes before serving to help them hold their shape.

Serving Tips

• Best served slightly chilled
• Pair with Earl Grey, green tea, or a light herbal tea
• Garnish with extra dill if served on a platter.

Little Upgrade Ideas

• Add thinly sliced cucumber for extra freshness
• Use whipped feta for a sharper flavour.
• Try rye bread for a more modern, earthy note

These sandwiches don’t try to steal the spotlight. They quietly elevate the entire table, offering that perfect savoury pause between cake and scones.

7. Raspberry Jam Thumbprint Biscuits

Buttery shortbread biscuits with a little well of jam in the centre.

Buttery, delicate thumbprint biscuits, filled with just enough jam to feel indulgent, look charmingly homemade while still feeling perfectly suited to a tiered stand. They’re simple, nostalgic, and always the first to disappear.

Ingredients (Makes 16–20 biscuits)

• 125 g unsalted butter, softened
• 75 g of caster sugar
• 1 egg yolk.
• 1 tsp. vanilla extract
• 175 g plain flour
• Pinch of salt
• Raspberry jam

Method

1. Heat the oven
   Preheat to 180°C (160°C fan). Line a baking tray with parchment.
2. Make the dough
   Cream the butter and sugar until pale and smooth. Beat in the egg yolk and vanilla. Fold in the flour and salt until a soft dough forms.
3. Shape the biscuits
   Roll the dough into small balls and place on the tray, spaced apart. Press your thumb gently in the centre of each one to create a shallow well.
4. Fill with jam
   Spoon a small amount of raspberry jam into each indentation. Don’t overfill; the jam will spread as it bakes.
5. Bake
   Bake for 12–15 minutes until the biscuits are lightly golden around the edges. Cool on a wire rack.

Serving Tips

• Let it cool completely before serving.
• Store in an airtight container for up to 3 days
• Serve with black tea or fruit tea

Little Upgrade Ideas

• Swap raspberry jam for apricot or strawberry
• Add lemon zest to the dough for brightness
• Dust lightly with icing sugar before serving

These biscuits feel like something passed down through generations. Soft, sweet, and just a little old-fashioned, they bring warmth and familiarity to any high tea spread.

8. Mini Fruit Tarts

Sweet pastry cases filled with vanilla custard and topped with fresh berries.

Mini fruit tarts are the jewellery of the high tea table. The tarts feature a crisp pastry, smooth vanilla custard, and glossy fruit on top. They look intricate, taste light, and somehow make everything else around them look more elegant by association.

Ingredients (Makes 10–12 mini tarts)

For the pastry

• 200 g ready-rolled shortcrust pastry

For the filling

• 250 ml whole milk
• 2 egg yolks
• 50 g caster sugar
• 1 tbsp cornflour
• 1 tsp vanilla extract

For the topping

• Fresh berries (strawberries, raspberries, blueberries)
• Apricot jam, warmed (optional, for glazing)

Method

1. Prepare the pastry cases
   Preheat the oven to 180°C (160°C fan). Cut the pastry into rounds and press into a mini tart tin. Prick the bases lightly with a fork and bake for 10–12 minutes until lightly golden. Leave to cool completely.
2. Make the custard
   Heat the milk in a saucepan until just below boiling. In a bowl, whisk the egg yolks, sugar, and cornflour until smooth. Slowly pour the hot milk into the mixture, whisking constantly. Return to the pan and cook gently until thickened. Stir in the vanilla and allow to cool.
3. Assemble the tarts
   Spoon the custard into the cooled pastry cases. Smooth the tops gently.
4. Decorate
   Arrange the fruit neatly on top. If using, brush lightly with warmed apricot jam for a soft shine.

Serving Tips

• Assemble briefly before serving for the best texture.
• Keep it chilled until ready to serve.
• Pair with light floral or green tea

Little Upgrade Ideas

• Swap vanilla custard for lemon curd and cream
• Use peaches or figs when in season
• Add a sprinkle of crushed pistachios for colour and crunch.

Mini fruit tarts are fresh, lovely, and quietly impressive. They bring colour to the table and a sense that this wasn’t just tea; it was planned.

9. Cheese and Chive Savoury Scones

Not everything served at high tea should be sweet.

These are the grounding force of the high tea table. Warm, buttery, and lightly savoury; cheese and chive scones balance out all the sweetness and make the spread feel complete. The scones are comforting, yet still polite enough to be served on a tiered stand.

Ingredients (Makes 8–10 scones)

• 225 g. self-raising flour
• 55 g of cold unsalted butter, cubed
• 100 grammes of mature cheddar, grated
• 2 tbsp fresh chives, finely chopped
• Pinch of salt
• 150 ml milk (plus extra for brushing)

Method

1. Heat the oven
   Preheat to 220°C (200°C fan). Line a baking tray with parchment.
2. Make the base
   In a bowl, mix the flour and salt. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Add flavour
   Stir in the grated cheese and chives, distributing them evenly through the mixture.
4. Bring it together
   Add the milk gradually, mixing with a knife until a soft dough forms. Handle gently to keep the scones light.
5. Shape and cut
   Turn the dough onto a lightly floured surface. Pat to about 2–3 cm thick and cut into rounds without twisting the cutter.
6. Bake
   Place on the tray, brush tops with milk, and bake for 12–15 minutes until risen and golden.

Serving Tips

• Best served warm
• Split and serve with butter or soft cream cheese
• Pair with strong black tea or even a light herbal blend

Little Upgrade Ideas

• Add a pinch of mustard powder for extra depth
• Swap cheddar for gruyère or parmesan
• Sprinkle extra cheese on top before baking for a crisp finish

These savoury scones don’t compete with the sweets. They steady the table, offer comfort between cakes, and remind everyone that high tea isn’t just about sugar; it’s about balance.

10. Shortbread Fingers

Simple. But powerful.

Shortbread fingers are the quiet classic of any high tea spread. Buttery, crumbly, and beautifully simple, they don’t need icing, fillings, or fuss. They rely on excellent ingredients and patience, which is exactly why they work.

Ingredients (Makes 16–20 fingers)

• 225 g unsalted butter, softened
• 110 g of caster sugar
• 275 g plain flour
• Pinch of salt

Method

1. Heat the oven
   Preheat to 170°C (150°C fan). Line a shallow baking tin with parchment.
2. Make the dough
   Cream the butter and sugar until pale and smooth. Gently fold in the flour and salt until the dough just comes together. Don’t overmix.
3. Shape
   Press the dough evenly into the prepared tin. Smooth the surface gently and score into finger shapes using a knife.
4. Bake slowly
   Bake for 35–40 minutes until pale golden. Shortbreads should be light in colour, not browned.
5. Finish
   While still warm, cut fully along the scored lines. Allow to cool completely before lifting out.

Serving Tips

• Serve at room temperature
• Store in an airtight container for up to 1 week
• Pair with strong black tea or coffee

Little Upgrade Ideas

• Sprinkle with caster sugar while warm
• Add vanilla or lemon zest to the dough
• Dip one end in dark chocolate for a modern touch

Shortbread fingers are proof that restraint is powerful. They anchor the high tea table with comfort and tradition, offering a simple, satisfying finish that never goes out of style.

Final High Tea Tip

High tea isn’t about perfection. It’s about pacing, prettiness, and pretending the rest of the world can wait while you pour another cup.

Combine sweet and savoury. Keep portions small. Use your nicest plates even if it’s just for you. And remember, tea tastes better when it’s paired with intention.