Afternoon Tea – What You’re Served (And How to Enjoy It)

One of the most charming things about afternoon tea is the way it’s served. The tiered stand arrives at the table like a little sculpture of indulgence: sandwiches on one level, warm scones tucked on another, and elegant desserts on top. Everything is small, thoughtful, and clearly meant to be savored. But how do you actually eat it? Do you start at the top or the bottom? And are there any unspoken rules?

At most upscale afternoon tea spots, like Fortnum & Mason or The Ritz, each guest is expected to order their own tea service. You’ll get your own stand, your own pot of tea, and a full selection of sandwiches, scones, and sweets just for you.

The traditional order is to start from the bottom and work your way up. Begin with the savory, then move on to the scones, and end with the sweets. It’s not a buffet and it’s not a race. The beauty of afternoon tea lies in the slow, easy flow from one flavor to the next.

Start with the finger sandwiches. They’re always small, crustless, and neatly cut. Classic fillings include cucumber and butter (or cream cheese), egg and cress, smoked salmon with lemon or dill, and chicken salad. A good cucumber sandwich is more than it sounds. Thinly sliced cucumber, just enough salt to draw out moisture, and soft white bread. Light, clean, and oddly satisfying.

Next, the scones. They should be warm, lightly golden, and have just the right crumb. They’re served with clotted cream and jam, most often strawberry. Clotted cream is rich and thick, like spreadable butter, but with a silkier feel. It’s made by slowly heating full-fat cream and letting it cool until the texture turns dense and spoonable. There’s an ongoing debate about what goes first—cream or jam—but honestly, both ways are delicious. Devon tradition says cream first, Cornwall insists on jam. Break your scone gently in half with your hands (no knives!), and treat each half separately. If the cream and jam come in shared pots, spoon a little onto your plate before spreading.

On the top tier, you’ll find the desserts. These might include lemon tarts, Victoria sponge, macarons, petits fours, or whatever the pastry chef is excited about that day. The portions are small and delicate. It’s all about variety and detail, not loading up your plate.

And of course, the tea. Popular choices include Earl Grey, Darjeeling, and Assam. You can drink it with milk, lemon, sugar, or just as it is. Stir your tea gently back and forth, and avoid clinking the spoon. If you’re adding milk, pour the tea first so you can adjust the strength. And if you’re using lemon, skip the milk entirely.

You’re not expected to finish everything, but you can if you want to. Afternoon tea is about enjoyment, not performance. Some people nibble, others indulge. The point is to take your time, notice the details, and let the experience slow you down a little. To me, what makes afternoon tea feel luxurious isn’t just the setting or the food. It’s the calm. The intention. The quiet celebration of taking a moment and making it feel just a little more beautiful.

Read my guide to afternoon tea >>