The Ultimate Easter Afternoon Tea Recipe’s
Spending the Easter weekend at home? Treat yourself and loved ones to an indulgent 3 tiers of treats with our Afternoon Tea recipes. If you’d like to escape the kitchen and you’re local to Edinburgh book into our Tea Room and let our team take care of you…
Traditionally Black Tea is favoured among Afternoon Tea connoisseurs and we have lots to choose from! Stay traditional and sophisticated with our Second Flush Darjeeling – the champagne of teas. But, what could be more appropriate for Easter than our newly reformulated Chocolate Abyss! Sri Lankan black tea blended with cocoa nibs, desiccated coconut flakes create this indulgent brew. This tea is beautifully sweet, laden with chocolate notes with a bold a coconut finish.
Crusts or no crusts… cucumber & cream cheese finger sandwiches or switch it up with a pastrami on rye – the possibilities are endless. Pick your fav and tuck in! We love this vegan beetroot & chickpea recipe from BBC Good Food!
Try a sumptuous Chocolate Abyss! Infused Scone
- 3 tsp of Chocolate Abyss
- 350g self-raising flour
- ¼ tsp salt
- 1 tsp baking powder
- 4 tbsp sultanas
- 85g butter (cut into chunks)
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze lemon juice
- beaten egg (for glazing)
- jam and clotted cream, to serve
- Pre-heat the oven to 220C (gas 7) and pop your baking tray in to heat.
- Brew 1 tsp of Chocolate Abyss and 4 tbsp sultanas in 50ml of boiling water for at least 3 mins.
- Put the milk into a jug and heat in the microwave for about 50 secs until hot but not boiling. Add the Chocolate Abyss . Leave to infuse for 3 mins until it cools.
- Remove the tea leaves from the milk. Add the vanilla extract and lemon juice and strain the leaves.
- In a separate bowl, mix the flour, salt and baking powder. Add the butter and rub it in with your fingers until the mix resembles breadcrumbs. Mix in the sugar.
- Remove the tea leaves from the sultanas and drain.
- Mix the wet and dry ingredients together (including the tea infused sultanas) until it forms a soft dough. If it’s too dry, add a little more milk.
- Lightly flour your worktop and tip the dough out. Knead the dough gently by folding it in half, turning a quarter turn, kneading again and repeating until the dough feels smooth.
- Roll out your dough until it’s 3-4 cm thick and cut out your scones using a cutter. Roll the offcuts together to ensure you don’t waste any dough.
- Brush the tops of your scones with a beaten egg, then carefully arrange on the hot baking tray.
- Bake for 10 mins until they rise and have a rich, golden colour.
- Spread dollops of jam and clotted cream in the middle and devour (or store in an airtight container for a few days).
Sea Buckthorn & Lemon Curd Tarts
- eteaket Sea Buckthorn Tea
- Juice 1 ½ lemons
- Zest of 1 lemon
- Mini Pastry Cases
- 100g of caster sugar
- 50g of unsalted butter
- 2 eggs
- Juice 1 ½ lemons & finely grate the zest of 1, mix in a heatproof bowl with the sugar, butter Sea Buckthorn Tea.
- Beat the eggs and leave to the side.
- Place the bowl over a small pan of simmering water, make sure the water is not touching the bowl.
- Once all the ingredients have melted to form a syrup, gently whisk in the eggs.
- On a low heat continue to gently stir for around 10 minutes until the mixture has thickened to a custard consistency.
- Sieve to remove the tea & zest.
- Fill your pre-made pastry cases ad top with fresh fruit to finish!
Happy Easter from eteaket!