Homemade clotted cream and lemon curd top Traditional Scones.
Accents of green on Cucumber Tea Sandwiches with Herb Aïoli, Ham-and-Apricot Pinwheels, and Lobster Salad in Puff Pastry highlight the season’s abundance of tender vegetables and herbs.
Carrot Pound Cakes—whether drizzled with glaze or dusted with confectioners’ sugar—make a lasting impression baked in individual portions and finished with a garnish of lavender.
To see more read “A Festive May Day Tea,” on page 27 of the Teatime Bliss 2017 issue of Victoria.
