Eggy....boy did you come to the right place! hee hee...My girlfriend is an avid tea drinker and we have "tea parties" all the time! Here are some recipes that might fit your craving! Then again I have never been to England so I don't know how close this comes but it is YUM!

From: The London Ritz Book of Afternoon Tea by Helen Simpson

The brewing of the tea is very important. Loose tea is the best and pure water must be brought to a boil. The rule is one heaping teaspoon of tea for each cup of water, plus one teaspoon "for the pot". (Teabags can also be used.) Rinse your teapot with warm water. When the water boils, pour it over the tea and let it steep for three to five minutes. Stir once. You can then strain the tea directly into cups (do not use mugs) or else strain the tea into another teapot. A fun idea would be to hire a person who reads tea leaves. If doing this you would not strain the tea before pouring it into cups. Examples of teas to use are: Earl Grey, Darjeeling, English Breakfast, Ceylon, Orange Pekoe and Jasmine.

Devonshire Cream

8 ounces mascarpone
2 1/4 cups heavy whipping cream (not ultrapasteurized)
1/2 teaspoon vanilla extract
2 tablespoons sugar
small pinch salt

Put all the ingredients in a large stainless steel bowl. Whisk the cream until it holds its shape. Refrigerate the cream until ready to use. This cream should be used within an hour of being made or else you will have to rewhip it.

Classic Cream Scones

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter chilled
1/2 cup heavy whipping cream
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup currants (optional)
1 egg mixed with 1 teaspoon water
for glaze (optional)
Additional Sugar for sprinkling

Preheat oven to 425 degrees F. Lightly butter a baking sheet, In a large bowl, stir together the flour, sugar baking powered, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in the currants, if desired. With lightly floured hands pat the dough into a 1/2 inch thickness on a lightly floured cutting board. Using a floured 2 1/2 inch diameter round biscuit cutter or a glass cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. Lightly brush the tops of the scones with the egg mixture, if desired. Bake for 13 to 15 minutes or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Serve when either just warm or cool.

MMMM...now just serve some high quality raspberry jam with the Devonshire cream and you've got heaven on earth!!