Afternoon Tea Delight
For over 30 years Afternoon Tea at Ste. Anne’s Spa has been a very special part of the experience here for both our day spa and overnight guests. Savoury sandwiches, sweet treats and Nan’s famous scones have always been an integral part of this Ste. Anne’s Spa main stay. With the recipes below, you enjoy a little of the spa at home with you! You can even order Ste. Anne’s tea collection to have along with.
This classic recipe combines all-purpose flour, sugar, and baking powder with cold butter, dried cranberries or raisins, and a buttermilk-egg mixture, resulting in a tender and flavorful scone. Enjoy them fresh from the oven with a hint of vanilla and a golden-brown finish.
Yields 20 scones
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1/4 lb cold butter, cubed
- 1/2 tsp salt
- 1/2 cup dried cranberries or raisins 1 cup buttermilk
- 1 large egg
- 1/2 tsp vanilla
- extra all-purpose flour (for dusting)
- Step 1
Preheat oven to 375ºF.
- Step 2
Mix together with a fork: flour, sugar, baking powder, butter and salt.
- Step 3
Combine until mixture crumbles.
- Step 4
Add cranberries or raisins. In separate bowl, mix together buttermilk, egg and vanilla.
- Step 5
Add liquid mixture to flour mixture and gently work together with your hands.
- Step 6
Flatten dough into a round shape (1” thickness) on a table sprinkled with some of the extra flour.
- Step 7
Cut the dough into 2” rounds. Place on a parchment-paper-lined baking sheet and bake for 20 minutes.
This recipe blends butter, brown and white sugars, and a splash of vanilla with ground rolled oats, two types of flour, and an array of chocolate chips, creating a rich, chewy texture. Perfectly baked in just 8-10 minutes, these cookies offer a deliciously satisfying treat.
Yields 4 dozen cookies
- 3/4 cup butter
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 1 medium egg
- splash of vanilla extract
- 1/8 cup water
- 1 1/2 cups rolled oats (ground in food processor)
- 3/4 cup all purpose flour
- 1 cup cake & pastry flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/4 cup white chocolate - chopped
- Step 1
Preheat oven to 350ºF.
- Step 2
Using a mixer, cream together butter and sugars.
- Step 3
Add eggs, vanilla and water.
- Step 4
In a separate bowl, mix together rolled oats, flours, baking powder, baking soda and salt; add to creamed mixture and blend to form batter.
- Step 5
Fold in chocolate chips and white chocolate.
- Step 6
Drop teaspoons of batter onto a parchment-paper-lined baking sheet.
- Step 7
Flatten before baking.
- Step 8
Bake for 8-10 minutes.
This recipe combines creamy herb-infused cream cheese with thinly sliced cucumber and smoked salmon, all layered between slices of rye bread. With a touch of lemon and fresh herbs, these sandwiches are perfect for a sophisticated snack or light lunch.
Yields 14 triangle sandwiches
- 1 loaf rye bread
- 1/2 cup cream cheese softened
- 1/2 cucumber thinly sliced
- 1/2 pound smoked salmon thinly sliced
- 1 lemon wedge
- pinch of fresh dill and parsley
- salt and pepper to taste
- Step 1
Combine softened cream cheese, herbs, salt and pepper in a medium bowl and squeeze the lemon in.
- Step 2
Mix well and slather on to one side of each slice of rye bread.
- Step 3
Arrange a thin layer of smoked salmon followed by a thin layer of the sliced cucumbers.
- Step 4
Apply your second dressed piece of rye. Remove crusts. Cut into lovely triangles and sit back to enjoy.
