An afternoon tea is one of the most frequently held events in the House. While these aren’t the exact ones served, they’re my favorite for several reasons: there’s no butter to cut in (cream provides the fat instead), I’ve included whole wheat flour which bakes them up nice and golden, and they’re incredibly quick to make from start to finish. They’re delicious served simply with butter hot out of the oven, or as the House does, with lashings of Devonshire cream and jam.