It may sound like sacrilege, but some argue that the French invented afternoon tea some time around the 1700s. Tea was after all introduced to the continent 22 years before the English ever picked up a teaspoon. But is this just mischievous Gallic conjecture? In short, yes.
As we all know, afternoon tea is about the occasion. Just drinking tea in a funny hat and stuffing a few croissants down your neck isn’t the same. You have to give it a name. Thus the meal we know as ‘afternoon tea’ is usually attributed to one of Queen Victoria’s ladies-in-waiting, Anna Maria Stanhope (1783-1857), otherwise known as the Duchess of Bedford.
Reports have it that when staying at Belvoir Castle in 1840, the Duchess would often experience a ‘sinking feeling’ at around 4pm each day. Rather than calling for a doctor, or even a surveyor (you can never rule out subsidence), the Duchess began having the servants sneak her the odd cuppa and a bit of bread and butter to ease the pain.
It wasn’t long before she emerged boldly from the closet and adopted the European tea practice of inviting a few friends round to spread the wealth. Their dos were inevitably catered for with a few cakes and breaded delicacies. In short, she made it an occasion.
Upon retuning to London the Duchess not only continued the practice, but went that one step further and sent out cards inviting guests for ‘tea and a walking in the fields’. It soon became the hit of the social scene, and before long society hostesses began mimicking her. Thus afternoon tea was born.
Emirates Palace scones
Serves 10 portions
Ingredients
1kg bread flour
50g baking powder
7.5g salt
200g soft butter
350ml fresh cream
150g whole eggs
160g icing sugar
Method
• Mix all the ingredients well for 10 minutes. For raisin, date or zataar scones add 100g of dried raisins, chopped dates or zataar powder depending upon your preference.
• Once mixed, let the dough mixture rest for a further 10 minutes.
• Now place this mixture onto a tray and roll flat until it is approximately one inch thick.
• Use a round cutter to cut portions and place on greaseproof paper. Bake in an oven at 180˚C for 15-17 minutes.
• Once cooked, allow to cool and serve topped with a jam of your choosing and lashings of clotted cream.
• And for a dash of Middle Eastern flair add a sprinkle of pistachio to the cream.
