The tradition of afternoon tea, invented by Anna Maria Russell, the seventh Duchess of Bedford, in 1840, remains an iconic part of British culture. Despite its long history, many aspects of afternoon tea etiquette are often overlooked. UK baker Warburtons has collaborated with etiquette expert John-Paul Stuthridge to provide guidance on hosting a proper afternoon tea.

Essential Elements and Setup: John-Paul emphasizes that sandwiches are the cornerstone of afternoon tea. He recommends using a mix of white and brown bread with crusts removed, and cutting sandwiches into "squares" as opposed to the more common "fingers." Traditional fillings include smoked salmon, egg mayonnaise, and cucumber. Scones are deemed essential, and for home settings, larger cakes like Victoria sponge or carrot cake are preferable.

The tea table should feature individual plates for each item rather than tiered cake stands. Tablecloths should be crisp white linen, and napkins should be placed in the center of each setting. Cake forks should be positioned on the right side of the plate.

Dress Code: Stuthridge suggests a smart-casual dress code for a more relaxed gathering, while finer establishments may require more formal attire. At home, a simple shirt or blouse can add a touch of elegance.

Teacup Etiquette: Proper teacup handling involves pinching the handle with the index finger and thumb, avoiding the common mistake of raising one's pinkie. The saucer should always accompany the teacup to prevent ring marks on surfaces. Tea should be poured first, followed by milk, and stirring should be done back and forth.

Scones and Serving: John-Paul notes that the order of applying jam and cream varies by regional tradition (Cornish for jam first, Devonian for cream first). It is important to use communal spoons for serving from shared ramekins, and to spread individual portions with one's own knife.

Afternoon vs. High Tea: Afternoon tea typically consists of three courses: sandwiches, scones, and pastries, served around 4-5 PM. High tea, in contrast, includes a more substantial first course like meats or soufflés, originally served on higher tables.

For more detailed guidance and staple ingredients, visit the Warburtons website.