Afternoon Tea Part 2: Cucumber Sandwiches and Cream Scones with Jam
This is the second a two-part “afternoon tea” recipe series.
For some reason, springtime always makes me think of afternoon tea, in a lovely display of fresh herbal notes. The recipes that I am sharing for May and June are simple and pair so well together. Last month was a recipe for a minted pea soup; this month we have cucumber sandwiches and a fresh cherry-lime jam atop cream scones. There are so many great teas at the Farmer’s Market, it is hard to go wrong! I like pairing this with a mint or a citrus tea, or even something classic like Earl Grey.
Cucumber sandwiches
These sandwiches are delicious and refreshing, perfect for warmer spring weather. The bread for this doesn’t need to be fancy. A soft, somewhat dense, white sandwich bread does very well here. Prepare this right before serving to ensure the sandwiches don’t get soggy (prepare the spread and sliced cucumbers beforehand to quickly assemble).
Ingredients
- 8 slices white sandwich bread
- One large cucumber
- 8 ounces cream cheese
- ¼ cup good mayonnaise (I prefer Kewpie mayo for this)
- ¼ cup minced fresh dill
- ¼ cup minced fresh parsley
- 2 tbsp minced chives
- ½ tsp garlic powder
- Salt and pepper to taste
Directions
- Let cream cheese warm to room temperature, then use a hand beater to whip until fluffy. Add mayonnaise, using hand beater to incorporate fully.
- Add minced herbs and garlic powder, stirring to thoroughly incorporate. Add a pinch or two of salt to taste, and add fresh cracked black pepper to taste as well.
- For best flavor, cover the cream cheese mixture and let sit in the refrigerator for a few hours to let the flavors develop.
- Cut the cucumber in half lengthwise and seed the cucumber.
- Slice the cucumber very thinly (a mandolin set to 2 millimeters works great for this, but using a sharp chef’s knife works as well).
- Spread a thin layer of the cream cheese mixture on two slices of bread (on one side of the bread only)
- Layer the cucumber onto the cream cheese on one piece of bread in overlapping rows.
- Place the other piece of bread on top of the cucumber layer, then closely trim the crusts off the bread.
- You can serve the sandwich like this, but I prefer to cut the bread into two triangles.
Cream Scones
These scones are easy, quick to make, and a great vehicle for the delicious jams and jellies that can be found at the Santa Fe Farmers’ Market. They are also a great backdrop for your creativity: add your favorite flavorings, nuts, or dried fruit and make them your own!
Based on the King Arthur cream scone recipe: https://www.kingarthurbaking.com/recipes/cream-tea-scones-recipe
Ingredients
- 5 cups all purpose flour
- 2 tbsp white sugar
- ½ tbsp baking powder
- ½ tsp salt
- ¾ cup cream, plus more for brushing on scones
- ½ tsp vanilla extract
Directions
- Preheat oven to 425 F.
- In large bowl, whisk together dry ingredients.
- In a large liquid measuring cup, combine the cream and vanilla.
- Drizzle vanilla cream over the flour mixture, tossing with a spatula. You may need to add an additional tablespoon or two until the dough comes together in a shaggy ball. There shouldn’t be any dry flour in the bottom of the bowl, and the dough should not be sticky.
- Lightly flour a clean work surface. Split the dough in half and pat each half into a 5 inch in diameter circle.
- Cut each circle into six wedges, then transfer to a baking sheet lined with parchment paper.
- Brush each wedge with cream.
- Place the pan in the freezer for about 15 minutes.
- Take pan out of freezer and place into the oven, baking for about 15 minutes or until the scones are a light golden brown.
- Remove from oven. You can eat these warm from the oven or let cool. They can be stored in an airtight container for one week at room temperature.
Cherry-Lime Jam
A delicious and seasonal topping for cream scones.
Ingredients
- 12 ounces fresh pitted cherries (can use frozen if fresh isn’t available)
- 2 tbsp water
- ½ cup sugar
- 2 tbsp cornstarch
- Juice and zest of 1 lime
- (Optional) 2 tablespoons kirsch
- Pinch of salt
Directions
In a small bowl, whisk the sugar, salt, and cornstarch together.
- Combine the cherries, lime juice, lime zest, and water together in a nonstick skillet or saucepan.
- Cook cherries over medium heat for about 10 minutes, until very soft in texture. Mash cherries to desired texture using the back of a wooden spoon. The texture should be jam-like; add water one tbsp at a time if too dry.
- Add sugar-cornstarch mix and stir to thoroughly combine. Bring to a simmer where bubbles are breaking the surface. Stir and cook for about 2 minutes until the juices become clear.
- At this point, add kirsch if desired, and stir to incorporate.
- The mixture should be thick enough to coat the back of a spoon once it is done cooking. Remove from heat and let come to room temperature. Transfer to airtight container and let chill to fully set.
This locally inspired recipe is brought to you by Evelyn Lockhart, MD. Evelyn is an amateur baker and cook, a professor of pathology at University of New Mexico, and a medical illustrator (www.evelynlockhart.com). She recently won best-in-show for pies at the 2025 New Mexico State Fair baking contest.