431 with tea recipes

Moist quick bread loaded with grated fresh apples and crunchy pecans, topped with cinnamon sugar before baking. Serve warm from the oven or at room temperature for afternoon tea.

Lemon poppy seed bundt cake with fresh lemon zest, lemon extract, and a tender butter crumb. The brunch and tea-time classic finished with a dusting of powdered sugar.

Devonshire splits, soft sweet yeast buns from England's West Country, split and filled generously with clotted cream and jam, then dusted with icing sugar. A traditional cream-tea treat.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

Almond rolls are buttery shortbread logs made with just four ingredients: butter, sugar, ground almonds, and flour. The kind of cookie tin staple that goes with afternoon tea or coffee.

Buttery lemon tea cake with chopped pecans, soaked in a hot lemon zest and juice sauce while still warm. A tender, citrus-drenched cake with crunchy pockets of toasted nut.

Poppy seed tea cake with sour cream, almond extract, and cinnamon, baked in a tube pan. A buttery, tender cake with nutty seeds and a delicate crumb from cake flour.

Hunter's buns made with pastry dough kneaded with currants and brushed with milk before baking. A simple British-style tea bun that can be filled with jam for a sweeter treat.

Tea timers, dainty triangle-cut sour cream cookies rolled in graham cracker crumbs and flecked with orange and pecans. Crisp, lightly sweet little wedges built for an afternoon teacup.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Asian peanut sauce with peanut butter, soy sauce, chili oil, garlic, and brewed tea for a smooth base. A spicy, savory dipping sauce for noodles, spring rolls, and satay.

Scotch shortbread with a hint of almond extract: butter, powdered sugar, and flour pressed into a slab, fork-marked, and baked golden. Traditional Scottish shortbread squares for tea time.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Pecan-lemon shortbread hearts: buttery food-processor shortbread brightened with fresh lemon zest and toasted pecans, cut into hearts for Valentine's, weddings, or any tea tray that needs charm.

Apple cheese sandwich: grated apple folded with cheese spread, butter, and a little pepper, layered between bread and cut into triangles. A quick sweet-savory snack or tea sandwich.

Coconut macadamia nut cookies are buttery slice-and-bake shortbread loaded with shredded coconut and Hawaiian macadamia nuts, then dusted twice in powdered sugar for a snowy, tea-time-perfect crumb.