Published in Scotland Magazine Issue 4 on 9/9/2002.

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Tea time

Sue Lawrence explores the ritual of afternoon tea the scottish way with a few tasty recipe ideas

Tea is a contentious subject in Britain. Not whether it is Earl Grey or Darjeeling in the pot or whether it is correct to pour the milk into the cup before or after the tea, but what exactly the meal of tea consists of. In the south, tea is generally a cup of that beverage with dainty sandwiches and some cake. In northern Britain, it is the evening meal, sometimes called high tea, but to us Scots it is quite simply tea. A hot dish of smoked fish or eggs or perhaps a summertime salad (invariably accompanied by hot new potatoes) is served with bread and butter then followed by a great array of scones, cakes and buns. It might not win praise from the health lobby but boy, is it tasty. And provided there is plenty of greenery in the main course and plenty of fresh fruit after the cakes, then it can also be a sensible meal which is served at a sensible hour.
Instead of being at seven or eight at night as dinner is invariably served down south, it takes place between five and six, which as we know is better for digestion and sleep. It also means you could just about head for the gym for a last work-out at 10pm, should you feel that way inclined.

But afternoon tea is also popular in Scotland. Served between three and five, it is always given the tag “afternoon” before tea, just in case people turn up for tea and are disappointed to find not a full meal but a substantial snack. We do not like to be short-changed over food (or money!) in Scotland. But to the average sweet-toothed .....

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By Sue Lawrence

Section : Scottish Food

Page number : 66