What a fun idea... I hope you all have loads of fun!! Okay, what to serve...proper english tea sandwiches are very good idea... also popular and highly tasty for the tea "nibbles" are
-pikelets, very similar to pancakes, can be enjoyed with various toppings
http://www.cuisinedumonde.com/pikelets.html
-cheese scones, a savoury version of famous english treat
http://thefoody.com/baking/cheesescones.html
the classic scones are eaten with devonshire cream and good strawberry preserve, they are oh, so good!!
Devonshire Cream
120g/4oz mascarpone
250ml/9oz heavy whipping cream (not ultrapasteurized)
a drop of vanilla extract
1 tablespoons sugar
small pinch salt
Combine all the ingredients in a large stainless steel bowl. Beat the cream until it holds its shape. Chill the cream in the fridge 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
250g/9oz self raising flour
80g/3oz granulated sugar
pinch of salt
80g/3oz unsalted butter chilled
120ml/4oz heavy whipping cream
1 large egg
some drops of vanilla extract
a handful of currants (optional)
1 egg mixed with 1 teaspoon water
for glaze (optional)
Additional Sugar for sprinkling
Preheat oven to 200C/425F. Lightly grease a baking sheet, In a large bowl, stir together the flour, sugar, 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 1,5cm/half inch thickness on a lightly floured cutting board. Using a floured 6-7cm/2,5 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.
Let us know how the party went!!