Recipe: Afternoon tea, 'Downton'-style

Makes 24.

Note: These are so easy to make, and not just for tea — they make a wonderful breakfast, too. Serve scones with clotted cream, marmalade or lemon curd. I drizzled half my batch with melted chocolate just because. From "The Unofficial Downton Abbey Cookbook" by Emily Ansara Baines (Adams Media).

• 1 c. sour cream

• 1 tsp. vanilla

• 1 tsp. baking soda

• 4 c. all-purpose flour

• 1 1/2 c. sugar

• 1/4 tsp. cream of tartar

• 1 tsp. salt

• 1 c. (2 sticks) unsalted butter, room temperature, cut into pieces

• 1 egg, at room temperature

• Heavy cream, for brushing

Directions

Blend sour cream, vanilla and baking soda together in a small bowl. Set aside.

Preheat oven to 350 degrees. Grease a large baking sheet.

In large bowl, blend together flour, sugar, baking powder, cream of tartar and salt. Cut in butter until mixture resembles coarse breadcrumbs. Stir in sour-cream mixture and egg until just barely moistened.

Turn dough out onto a lightly floured surface, kneading briefly. Pat dough out into 2 3/4-inch-thick rounds. Cut each round into 12 wedges and place them 2 to 3 inches apart on the greased baking sheet. Lightly brush with cream, then sprinkle with granulated sugar.

Nutrition information per serving:

Calories220Fat10 gSodium200 mg

Carbohydrates29 gSaturated fat6 gCalcium41 mg

Protein3 gCholesterol34 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2 fat.

Note: A popular spread for bread and scones served at afternoon tea, lemon curd also makes a great filling for cakes and pastries. Don't worry if it's not completely smooth like pudding — the zest gives the curd a bit of texture. From "Tea at Downton: Afternoon Tea Recipes From the Unofficial Guide to Downton Abbey" by Elizabeth Fellow (CreateSpace).

• 4 unwaxed lemons, zest and juice

• 7 oz. sugar (about 1 c.)

• 7 tbsp. unsalted butter, cut into cubes

• 3 eggs, plus 1 egg yolk

Combine lemon zest, juice, sugar and butter in a small pan set over simmering water. (Do not allow the pan to touch the water.) Stir to help butter and sugar melt properly.

Lightly whisk eggs and yolk, then whisk them thoroughly into the mixture. As eggs cook, the mixture will thicken. When it is completely cooked through, you will be able to coat the back of a spoon, and then draw a clear line through it with your finger, 10 to 15 minutes.

Spoon into hot, sterilized jars. Cool thoroughly before putting on the lid. This will keep for up to 3 months in the refrigerator.

Nutrition information per serving of 1 tablespoon:

Calories90Fat5 gSodium11 mg

Protein1 gCholesterol48 mgDietary fiber1 g

Diabetic exchanges per serving: 1 other carb, 1 fat.

Serves 8.

Note: Not everything served at afternoon tea has to be sweet. This simple yet elegant asparagus tart adds a savory flair to your spread. This recipe calls for one large pastry but you can make several smaller tarts if you prefer. I substituted Martha Stewart's recipe for pate brisee for the crust because it's fail-safe. Adapted from "A Year in the Life of Downton Abbey: Seasonal Celebrations, Traditions and Recipes" by Jessica Fellowes (St. Martin's Press).

• 2 1/2 c. all-purpose flour, plus extra for dusting

• 1 tsp. sugar

• 1 c. (2 sticks) chilled butter, cut into chunks

• 1/4 to 1/2 c. iced water

• 1 bunch asparagus spears

• 4 eggs

• 4 tbsp. Parmesan, finely grated

• Salt and pepper

• Pinch of grated nutmeg

• 1 to 2 sprigs fresh thyme, leaves picked

Directions

Sift flour into mixing bowl with salt and sugar. Crumble in butter and rub into flour to make a crumbly texture. Add iced water, a little bit at a time — you need only enough to bring the mixture into a ball of dough with your hands.

Dust work top and a rolling pin with flour. Roll dough out thinly in a circle that is large enough to fill an 8-inch tart pan. Carefully lift dough circle into place and press it into the tin. Trim edges with a knife. Prick base all over with a fork, fill with dried beans or pie weights and bake in oven for 20 minutes.

Snap off hard part at end of asparagus spears and trim ends to neaten. Wash spears well and place in a pot of water that will hold them horizontally. Bring to boil, simmer for a few minutes until half-cooked, and drain.

Remove tart from oven, remove beans or weights and return pastry to oven for 5 more minutes. Set pastry shell aside while you prepare filling.

Beat eggs in bowl. Stir in cream and Parmesan until well combined. Season with salt, pepper and nutmeg.

Serve tart hot, cut into wedges.

Nutrition information per serving:

Calories460Fat31 gSodium580 mg

Carbohydrates35 gSaturated fat19 gCalcium120 mg

Protein11 gCholesterol170 mgDietary fiber2 g

Each filling makes 40 finger sandwiches.

Note: These finger sandwiches are a must at any English tea, and about as easy to make as a cup of tea. From "The Unofficial Downton Abbey Cookbook" by Emily Ansara Baines.

For egg salad:

• 6 large hard-cooked eggs

• 4 tbsp. mayonnaise

• 1/8 tsp. cayenne pepper

• 1 tsp. kosher salt

• 20 slices soft white bread

For cucumber filling:

• 1 (8-oz.) pkg. of cream cheese, softened

• 1 medium cucumber, peeled, seeded and finely diced

• 1/4 tsp. garlic salt

• 1/2 tsp. white pepper

• 1 tbsp. chopped fresh dill

• 20 slices soft white bread

To prepare egg salad: Cut eggs into cubes. In medium bowl, mix together eggs, mayonnaise, mustard, cayenne pepper and salt.

To prepare cucumber filling: Combine cream cheese, mayonnaise, cucumber, garlic salt, pepper and dill.

To prepare sandwiches: Spread egg salad over 10 slices of bread. Cover with another slice. Remove crusts.

Spread cucumber mixture over 10 slices of bread. Cover with another slice. Remove crusts.

Place sandwiches on a large baking sheet and cover in plastic wrap; chill in refrigerator for 35 minutes. Use a cookie cutter to cut out shapes, or use a knife to quarter sandwiches.

Calories107Fat6 gSodium206 mg

Carbohydrates10 gSaturated fat2 gCalcium39 mg

Protein3 gCholesterol36 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 1 fat.

Makes 2 dozen cookies.

• 3/4 c. whole-wheat flour

• 1/4 c. all-purpose flour

• 1 tsp. kosher salt

• 1/2 tsp. baking powder

• 1 tbsp. rolled oats

• 6 tbsp. brown sugar

• 4 tbsp. whole milk

• 6 oz. high-quality bittersweet chocolate, melted

Directions

Preheat oven to 350 degrees. Grease medium to large baking sheets. Sift together whole-wheat flour, all-purpose flour, salt and baking powder in a large bowl, then mix in oats. Set aside.

Knead dough on a lightly floured surface until smooth. Dough will be sticky; wet your hands to combat stickiness. Roll out dough to approximately 1/8-inch thickness. Using a biscuit or cookie cutter, cut into 2- to 2 1/2-inch rounds. Transfer to cookie sheets, impressing patterns on biscuits with a fork. Bake cookies 20-25 minutes or until golden brown. Let cool on a wire rack before coating with melted chocolate, then let cool again. Store in airtight container.

Nutrition information per serving of 1 cookie:

Calories88Fat5 gSodium92 mg

Carbohydrates9 gSaturated fat3 gCalcium18 mg

Protein1 gCholesterol6 mgDietary fiber1 g