Ste. Anne’s Spa | Afternoon Tea Delight

Day Spa Experience

Enjoy an all-inclusive full day experience at the spa.

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Spa Cottage

These accommodations are ideal for 2-3 guests looking for a little more space and privacy while enjoying an all-inclusive overnight stay.

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Main Inn

An eclectic mix of historic and contemporary country accommodations, our Main Inn is ideal for 1-3 guests looking to be close to dining, spa and other amenities.

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Group Overnight Experiences

With ample space to socialize and relax, our Group Spa Cottages are ideal for groups of 4 or more looking for an all-inclusive overnight stay with their own private yard and hot tub.

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Recipes

Afternoon Tea Delight

For over 30 years Afternoon Tea at Ste. Anne’s Spa has been a very special part of the experience here for both our day spa and overnight guests. Savoury sandwiches, sweet treats and Nan’s famous scones have always been an integral part of this Ste. Anne’s Spa main stay. With the recipes below, you enjoy a little of the spa at home with you! You can even order Ste. Anne’s tea collection to have along with.

Nan’s Scones

Yield: twenty scones

INGREDIENTS:

2 1/2 cups all-purpose flour
2 tbsp sugar
4 tsp baking powder
1/4 lb cold butter, cubed
1/2 tsp salt
1/2 cup dried cranberries or raisins 1 cup buttermilk
1 large egg
1/2 tsp vanilla
extra all-purpose flour (for dusting)

METHOD:

Preheat oven to 375ºF.
Mix together with a fork: flour, sugar, baking powder, butter and salt.
Combine until mixture crumbles.
Add cranberries or raisins. In separate bowl, mix together buttermilk, egg and vanilla.
Add liquid mixture to flour mixture and gently work together with your hands.
Flatten dough into a round shape (1” thickness) on a table sprinkled with some of the extra flour.
Cut the dough into 2” rounds. Place on a parchment-paper-lined baking sheet and bake for 20 minutes.

Chocolate Chip Cookies

Yield: four dozen cookies

INGREDIENTS: 3/4 cup butter

2/3 cup brown sugar
2/3 cup white sugar
1 medium egg
splash of vanilla extract
1/8 cup water
1 1/2 cups rolled oats (ground in food processor)
3/4 cup all purpose flour
1 cup cake & pastry flour
1 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1/4 cup white chocolate - chopped

METHOD:

Preheat oven to 350ºF.
Using a mixer, cream together butter and sugars.
Add eggs, vanilla and water.
In a separate bowl, mix together rolled oats, flours, baking powder, baking soda and salt; add to creamed mixture and blend to form batter.
Fold in chocolate chips and white chocolate.
Drop teaspoons of batter onto a parchment-paper-lined baking sheet.
Flatten before baking.
Bake for 8-10 minutes.

Smoked Salmon Sandwiches

Yield: 14 triangle sandwiches

Ingredients:

1 loaf rye bread
1/2 cup cream cheese softened
1/2 cucumber thinly sliced
1/2 pound smoked salmon thinly sliced
1 lemon wedge
Pinch of fresh dill and parsley
Salt and pepper to taste

METHOD:

Combine softened cream cheese, herbs, salt and pepper in a medium bowl and squeeze the lemon in.
Mix well and slather on to one side of each slice of rye bread.
Arrange a thin layer of smoked salmon followed by a thin layer of the sliced cucumbers.
Apply your second dressed piece of rye. Remove crusts. Cut into lovely triangles and sit back to enjoy.