VH "Mayfair" Afternoon Tea Set
Afternoon Tea Set for 4

The Victorian House "Mayfair" Afternoon Tea Set
-4 Homemade Raisins Scones and 4 Homemade Plain Scones freshly baked on day the of dispatch unsing traditional recepie.
-1 x Glas THE VICTORIAN HOUSE Strawberry Jam
-1 x Bendick's Bittermint
-1 x Island Bakery Shortbread
-1 x Cartwright & Butler Salted Fudge
-4 Portionen 57 g Clotted Cream
-1 x Book Time for Tea
An expert and entertaining guide to tea from Fortmun & Mason by award-winning food writer, Tom Parker Bowles.
-1 x VH Crown of Kenya Tea
There is something magical about this black tea from Kenya. It enchants the senses with its spicy, fruity taste. A wide spectrum of soft tannins offers a rich taste experience that slowly turns into fresh fruit enjoyment. For us he perfectly embodies the dream of wild and romantic Africa.
with grapefruit flavor
Black tea, grapefruit pieces (4%), natural flavor
Contents: 80 g, loose in an attractive glass flacon
Brewing time: 3-5 min / 100 ° C
Cream and scones are best eaten within 4-5 days.
How is clotted cream kept cool during transit?
We leave the cream blast frozen until dispatch, and send it in an insulated packet with an ice pack. This allows the cream to thaw slowly during transit, and upon arrival it should be placed in a refrigerator as soon as possible.
A guide to serving the perfect cream tea
Preheat your oven to approximately 190 degrees and then warm the scones for ten to twelve minutes.
Using a spoon heated in boiling water carefully spoon the clotted cream out of the plastic container ( do not mix or beat the cream) and place in a glass or china serving bowl.
Serve the scones hot ,cut in half horizontally,and generously spead the clotted cream on each half and top with strawberry jam.
Making the tea
Always use freshly boiled water.
Preheat your tea pot with boiling water.
In the empty preheated tea pot use approximately one tea spoon of tea for each cup (most tea pots hold enough water for six tea cups) and if you like your tea stronger add one spoon extra for the pot.
Always pour the tea first then add the milk or slice of lemon.
If you have a extra pot for hot water you can always top the cup up with a dash of extra hot water to vary the strength of the tea.
Presentation is vitally important to a successful afternoon tea.Always try to use pretty china,silver ware and linen and if possible choose the decoration of your china in relation to the season of the year.
Is clotted cream safe to eat if left at room temperature for a few days?
As stated above clotted cream actually has quite a long shelf life, but because we can’t guarantee the delivery conditions, we give a much shorter ‘best before date’ of 5 days from dispatch. Sometimes, if delivery can’t be made, the cream will be left overnight at a sorting depot, this is unlikely to affect the cream but given we cannot guarantee the conditions of transit all orders are at your own risk.
What makes Clotted Cream Clotted?
Clotted Cream is a thick yellow cream made by heating unpasteurized cow’s milk and then leaving it in shallow pans for several hours. During this time the cream content rises to the surface and forms “clots”. Clotted cream purists prefer the milk to come from cows in the West Country, mainly from Devon and Cornwall.
In the European Union, Cornish clotted cream is a protected designation of origin for cream produced by the traditional recipe in Cornwall. True Cornish clotted cream must be made from unpasteurized milk or the clots will not form. It has a minimum fat content of 55%.
Our Clotted Cream Producer
Although the appeal of clotted cream has spread nationally, the production of clotted cream is still dominated by producers in the South West. Over 10 tonnes of Clotted Cream are produced a day. Langage Farm are the biggest producer in Devon, they were the first UK Carbon Neutral Dairy with an onsite Anaerobic Digester Facility that generates the farm’s electricity from food waste.
Allergens contained in scones:
Cereals containing gluten: Wheat (such as spelled and Khorasan wheat)
Nuts: Almonds, hazelnuts, walnuts