Why do we refer to savory and sweet with our teatime treat?
If an extensive afternoon teatime is served, it is done so
with the embellishments of both savories and sweets,
as the tea sometimes takes the place of a mealtime or helps curb the appetite if a late dinner is planned.
So the more substantial teatime starts with scones as first course, then moves on to the savory (or savoury, as
spelled in Britain), with a choice of two or more. Then lastly, the sweet is partaken. *Sometimes the first two courses, the scones and savory, are switched positions.
The term of savory refers to fare that is not sweet, and generally is meaty, salty, fatty or sour.
A lighter teatime can still offers savories, which is generally a petite sandwich.
Of course a pot of tea is served from the start and offered throughout all the courses, with the option of changing the choice before courses, especially before dessert.
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