A proper British tea has no place in the heat of a South Florida summer, until that lazy afternoon when you crave an escape from the blazing sun. Behind the shade of white lace curtains, pastel-colored ladies' hats and gauzy wedding veils decorate the walls. From a bookshelf, a picture of Princess Di brings an aura of propriety to the proceedings. Tea arrives in pots covered in flowery cozies. This is a meal designed for long hours of gossip and languid sipping. Each of the tea sandwiches arrives in finger-sized slices — the crusts cut off, the main dish accompanied by slices of watermelon, greens, and flower-shaped curls of carrot. There's curried chicken salad, quiche, slices of cucumber, and cream cheese. But the scones are the main event. Warm and moist, just out of the oven, decorated with sweet morsels of cranberry, they are accompanied by lemon curd, jam, and a heavenly creation called clotted cream. This miracle bears no relation to tin-flavored Reddi-wip. It's like sweet, whipped butter, impossible to stop mopping up with crumbles of scone. That's why there's a full pot of tea — so you can keep sipping and munching for hours.