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13 A G U I D E to E N G L I S H T E A T R A D I T I O N A L T E A T I M E F A R E ese tasty treats can be made yourself or picked up at your local market or specialty store. F I N G E R S A N D W I C H E S . Dainty and small, these can be made with a variety of light fillings such as cucumber, watercress, smoked salmon, egg salad, ham, tuna salad or cheese and pickle. ey are served on buttered bread with the crusts removed. S C O N E S . ese small round biscuits are made with wheat or oatmeal and leavened with baking powder. ey are sweetened only lightly and often finished with an egg wash. Some scones may be flavoured with currants, dates, almonds or cheese. C L O T T E D C R E A M . is delectable spread is sometimes called scalded, clouted, Devonshire or Cornish cream. It is made with full-cream cow's milk that is indirectly heated using steam or a water bath, then slowly cooled in a shallow pan. e cream content rises to the surface and forms yellowish "clots" that are spread onto a scone like butter. J A M . A variety of fruit jam, marmalade, lemon curd and preserves should always accompany your scones. T E A C A K E S . ese are usually sweet yeast-based buns, flavoured with dried fruit and served toasted. In Sussex, a luxurious version called a Lady Arundel's Manchet adds aromatics such as cinnamon, rose water and nutmeg. C A K E S A N D TA R T S . ese could include any number of cupcakes, cookies, cakes and tiny pies. Favourites include madeleines, Battenberg cake (pink-and-yellow cake squares wrapped in a layer of marzipan), lemon tarts, Bakewell tarts and egg custard.

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