Afternoon tea has become one of my favorite ways to gather. There’s something about those layered bites, petite desserts, and perfectly brewed pots that feels endlessly charming—and deeply personal. When I host, I’m not trying to recreate a formal high tea at The Ritz. I’m crafting something that feels more me: thoughtful, seasonal, and intentionally styled. Over the years, I’ve learned that what makes an afternoon tea truly memorable isn’t just the menu—it’s how everything comes together. From the shape of a sandwich to the height of a cake stand, every element tells a story. Below, I’m sharing 15 ideas I keep coming back to when styling afternoon tea spreads—whether I’m setting up for a spring baby shower or a cozy winter table by the fire.
1. Afternoon tea grazing table
I’ve always loved the visual impact of a grazing table, especially for afternoon tea. Instead of tiered trays, I build everything low and layered across one surface—mini scones, crustless sandwiches, soft cheeses, fruit, and tiny sweets tucked into every corner. It instantly feels abundant, generous, and completely inviting. Grazing tables let the food do the talking, and they’re one of the easiest ways to make afternoon tea feel both modern and warm.
2. Mini Victoria sponge cakes
I’ve made these more times than I can count. There’s something timeless about a classic Victoria sponge, and when they’re mini, they feel even more special. I use a round cutter to shape individual cakes, then layer them with whipped cream and strawberry jam. A light dusting of powdered sugar on top is non-negotiable. They’re delicate, delicious, and undeniably British.
3. Cucumber and dill tea sandwiches
A cool cucumber sandwich is never out of place on a tea table. I like to blend cream cheese with dill or fresh mint, then layer it thinly between slices of white bread (no crusts, always). If I’m styling for a more formal event, I’ll use a scalloped cutter for an extra visual touch. These are simple, but they bring such a clean, refreshing flavor to the spread.
4. Rosewater pistachio madeleines
If I want to lean into floral flavors, I’ll bake a batch of rosewater madeleines and finish them with a few crushed pistachios. They feel feminine without being fussy, and they hold up beautifully on a warm afternoon. I’ve styled them on antique saucers or nestled them into linen napkins—they always disappear first.
5. Smoked salmon and dill cream cheese rounds
This is one of my favorite savory options for afternoon tea—especially when I want something with a little richness. I spread herbed cream cheese on pumpernickel rounds, top them with a curl of smoked salmon, and finish with a sprig of fresh dill. They’re salty, creamy, and look effortlessly elegant on the plate.
6. Lemon lavender shortbread cookies
These are my go-to when I need something pretty and subtle. The combination of citrus and floral feels so refined, especially when paired with a classic Earl Grey. I roll the dough thin and stamp them into hearts or scalloped rounds, then top with a sprinkle of lavender buds and sugar. They’re delicate but full of flavor.
7. Vegan coronation chickpea sandwiches
I’ve served these at showers and they always surprise people—in the best way. I mash chickpeas with vegan mayo, curry powder, and golden raisins, then spoon the mixture onto crustless sandwich bread or mini brioche rolls. It’s a nod to the classic British coronation chicken, but lighter and more inclusive. Flavor-wise, it brings just the right amount of interest to the table.
8. Mini quiches with seasonal vegetables
I almost always include some version of these on my tea menus. Whether it’s roasted red pepper and goat cheese in the summer or caramelized onion and spinach in the cooler months, mini quiches are versatile, satisfying, and easy to make ahead. I prefer a flaky, all-butter crust and keep the filling just set for the best texture.
9. Chocolate-dipped strawberries with gold dust
When I want a little glam without overcomplicating things, I reach for chocolate-dipped strawberries. I use dark chocolate, dip halfway, and finish with edible gold dust or finely chopped nuts. They’re easy to prep the night before, and they always add a little sparkle to the spread.
10. Cranberry brie puff pastry bites
These are especially lovely for a winter tea or holiday gathering. I spoon a bit of cranberry sauce and a cube of brie into puff pastry squares, then bake until golden. The color alone is stunning, but the flavor is what keeps people coming back—savory, tart, buttery, and warm.
11. Classic scones with clotted cream and jam
There’s no skipping this. A good scone is the heart of any afternoon tea, and I like mine slightly sweet, with plenty of rise and just a touch of salt. I serve them with pots of clotted cream and strawberry jam—and sometimes lemon curd if I’m feeling indulgent. Bonus points for warm scones served in a lined basket.
12. Mini lemon meringue tarts
These have become a staple on my spring tables. The filling is bright, the meringue is piped high and toasted, and the whole tart fits in two bites. They photograph beautifully and offer just enough tartness to balance out the sweeter elements of the spread.
13. Edible flower open-faced sandwiches
These are more about styling than anything else—but they’re still delicious. I spread whipped ricotta or herbed cream cheese on sourdough rounds, then top with thin slices of radish or cucumber and a few edible flowers like pansies or violas. The color, the texture, the freshness—it’s all there.
14. Gluten-free almond berry cakes
For a gluten-free dessert, these almond flour cakes have never let me down. I bake them in mini muffin tins, then top with whipped cream and fresh berries. They’re moist, not too sweet, and feel like they belong on any modern tea table—gluten-free or not.
15. Earl Grey infused chocolate truffles
These are my final flourish—tiny, rich, and deeply flavored. I infuse cream with Earl Grey tea, mix it into dark chocolate, then roll the truffles in cocoa powder or crushed tea leaves. They’re small enough to enjoy at the end of the meal, but bold enough to leave a lasting impression.
How I style a beautiful afternoon tea at home
There’s no single right way to do afternoon tea—but there are a few tricks I always come back to when I want the whole thing to feel polished and effortless.
- I keep everything bite-sized. It helps with pacing and presentation.
- I mix sweets and savories intentionally—usually a 60/40 balance.
- I add height using cake stands, but keep the rest low and layered.
- I always offer two or three teas—something floral, something classic, and something caffeine-free.
- I build my styling around one or two colors for cohesion.
- I never forget the florals—even a single bud vase on the table adds life.
The best part of afternoon tea? You don’t need a special occasion to make it special. A cozy Sunday with friends is reason enough.
