Oh, what could be more charming than hosting a tea party? Whether you’re planning a cozy gathering with close friends or a grand celebration, our roundup of 20 Delightful Tea Party Recipes Elegant is your ticket to creating an unforgettable experience. From dainty sandwiches to decadent desserts, each recipe is designed to impress. So, steep your favorite blend and let’s dive into these irresistible treats that promise to elevate your tea party to new heights!
Classic English Scones with Clotted Cream and Jam
Zestfully, the morning light spills over the kitchen counter, where the promise of Classic English Scones with Clotted Cream and Jam begins to unfold. There’s a quiet joy in the simplicity of these scones, a tender crumb that whispers of home and the gentle art of baking.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup whole milk, chilled
- 1 pasture-raised egg, lightly beaten
- 1/2 cup clotted cream
- 1/4 cup strawberry jam, preferably seedless
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- Create a well in the center of the mixture. Pour in the chilled whole milk and lightly beaten pasture-raised egg. Stir gently with a fork until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead briefly, about 3-4 times, to bring it together. Avoid overworking the dough to ensure tender scones.
- Roll the dough to a 1-inch thickness. Using a 2-inch round cutter, cut out scones and place them on the prepared baking sheet, leaving space between each.
- Brush the tops of the scones with a little extra milk for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the scones are risen and pale gold.
- Remove from the oven and transfer to a wire rack to cool slightly.
- Serve warm, split open, with a generous dollop of clotted cream and a spoonful of strawberry jam.
Remarkably, these scones strike a perfect balance between flaky and tender, with a buttery richness that pairs beautifully with the luxurious clotted cream and the bright sweetness of the jam. For an afternoon treat, consider serving them alongside a pot of Earl Grey tea, the bergamot notes complementing the scones’ delicate flavor.
Earl Grey Tea Infused Cupcakes
Whispering the essence of a quiet afternoon into every bite, these Earl Grey Tea Infused Cupcakes blend the delicate aroma of bergamot with the comforting sweetness of vanilla, creating a serene baking experience that feels like a warm hug.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, room temperature
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup whole milk
- 2 tbsp Earl Grey tea leaves, finely ground
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (177°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the sifted all-purpose flour, granulated sugar, light brown sugar, baking powder, and fine sea salt until well combined.
- In a large bowl, cream the unsalted butter with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Gradually add the lightly beaten pasture-raised eggs to the creamed butter, mixing well after each addition to ensure a smooth batter.
- Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
- Fold in the finely ground Earl Grey tea leaves and pure vanilla extract until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
The cupcakes emerge with a tender crumb, infused with the subtle citrusy notes of Earl Grey, making them a perfect pairing with a dollop of lavender-infused whipped cream or a simple dusting of powdered sugar for an understated elegance.
Lavender Honey Shortbread Cookies
Evenings like these call for something sweet, something that carries the essence of summer in every bite. Lavender honey shortbread cookies, with their delicate floral notes and buttery crumb, are just the thing to savor slowly, with a cup of tea in hand.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup lavender-infused honey
- 2 1/2 cups all-purpose flour, sifted
- 1/2 tsp fine sea salt
- 1 tbsp culinary lavender buds
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and lavender-infused honey together until light and fluffy, about 3 minutes.
- Gradually add the sifted flour and sea salt to the butter mixture, mixing until just combined to avoid overworking the dough.
- Gently fold in the culinary lavender buds until evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and roll to a 1/2-inch thickness. Use a cookie cutter to shape the dough, placing the cookies onto the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are just beginning to turn a light golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Shortbread cookies emerge from the oven with a tender, melt-in-your-mouth texture, their floral aroma filling the kitchen. Serve them alongside a dollop of whipped cream and fresh berries for an elegant dessert, or enjoy them as they are, letting the lavender and honey flavors shine.
Chocolate Dipped Strawberries
Remembering the first time I made chocolate dipped strawberries, the kitchen was quiet, the afternoon light soft against the countertops. It was a moment of simple joy, transforming fresh strawberries into something decadent with just a few ingredients.
Ingredients
- 1 pound fresh strawberries, stems on
- 8 ounces high-quality dark chocolate, finely chopped
- 1 tablespoon coconut oil
- 1/4 cup white chocolate, finely chopped (for drizzling, optional)
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a double boiler over medium heat, melt the dark chocolate and coconut oil together, stirring constantly until smooth and glossy, about 5 minutes.
- Tip: Ensure no water gets into the chocolate to prevent seizing.
- Holding each strawberry by the stem, dip into the melted chocolate, allowing excess to drip back into the bowl.
- Place dipped strawberries on the prepared baking sheet.
- Tip: For a professional finish, twist the strawberry as you lift it from the chocolate.
- If using, melt the white chocolate in a separate double boiler, then drizzle over the dipped strawberries with a fork.
- Tip: Chill the strawberries for 10 minutes between layers if adding multiple decorations.
- Refrigerate the strawberries until the chocolate is set, about 30 minutes.
Velvety chocolate encases each strawberry, the contrast between the crisp shell and juicy interior a delight. Serve them on a slate board for an elegant touch, or pack into small boxes tied with ribbon for heartfelt gifts.
Cucumber and Cream Cheese Sandwiches
Venturing into the simplicity of summer fare, these cucumber and cream cheese sandwiches offer a refreshing respite from the heat, their crispness and creaminess a testament to the beauty of minimalism in cooking.
Ingredients
- 8 slices of artisanal whole grain bread, crusts removed
- 1 English cucumber, thinly sliced to 1/8-inch thickness
- 8 oz high-quality cream cheese, softened to room temperature
- 2 tbsp fresh dill, finely chopped
- 1 tbsp lemon zest, finely grated
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- In a medium mixing bowl, combine the softened cream cheese, fresh dill, lemon zest, sea salt, and black pepper until uniformly blended.
- Lay out the slices of bread on a clean work surface. Evenly spread the cream cheese mixture on one side of each slice, using approximately 2 tablespoons per slice.
- Arrange the cucumber slices in a single layer over the cream cheese on half of the bread slices, overlapping slightly for full coverage.
- Top the cucumber-covered slices with the remaining bread slices, cream cheese side down, to form sandwiches.
- Using a sharp knife, cut each sandwich diagonally into halves or quarters for serving.
- For optimal texture, chill the sandwiches in the refrigerator for 30 minutes before serving to allow the flavors to meld.
How the cool crunch of cucumber contrasts with the velvety cream cheese is a delight, especially when these sandwiches are served alongside a chilled glass of herbal iced tea for a midday refreshment.
Smoked Salmon and Dill Finger Sandwiches
Wandering through the quiet moments of the morning, I find myself drawn to the simplicity and elegance of smoked salmon and dill finger sandwiches. They remind me of gentle brunches and the soft light of early days, where every bite carries the promise of something beautifully uncomplicated.
Ingredients
- 8 slices of artisan whole grain bread, crusts removed
- 4 oz cold-smoked salmon, thinly sliced
- 1/4 cup crème fraîche
- 2 tbsp fresh dill, finely chopped
- 1 tbsp capers, drained and roughly chopped
- 1/2 tsp freshly ground black pepper
- 1 tbsp unsalted butter, softened
Instructions
- Lay the slices of bread on a clean work surface and evenly spread the softened butter on one side of each slice.
- In a small bowl, mix the crème fraîche, chopped dill, capers, and black pepper until well combined.
- Evenly distribute the crème fraîche mixture over the buttered side of four bread slices.
- Arrange the smoked salmon slices over the crème fraîche mixture, ensuring full coverage without overlapping.
- Top with the remaining bread slices, buttered side down, and press gently to adhere.
- Using a sharp knife, cut each sandwich into three equal fingers, wiping the knife clean between cuts for neat edges.
These sandwiches offer a delightful contrast between the creamy, herbed spread and the smoky, tender salmon. Try serving them on a slate board for a rustic touch, or alongside a crisp, chilled white wine to elevate the experience.
Mini Lemon Curd Tarts
Vividly, the memory of summer afternoons spent in the kitchen comes to mind, where the zest of lemons and the sweetness of sugar blend into a symphony of flavors. Today, we’re embracing that nostalgia with a recipe that’s as delightful to make as it is to savor.
Ingredients
- 1 1/4 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/8 tsp fine sea salt
- 3 tbsp ice water
- 1 cup lemon curd, homemade or store-bought
- 1/2 cup heavy cream, whipped to soft peaks
- Zest of 1 lemon, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup mini tart pan.
- In a food processor, combine the sifted flour, diced butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
- Turn the dough onto a lightly floured surface and roll out to 1/8-inch thickness. Cut into rounds slightly larger than your tart cups and gently press into each cup.
- Prick the bottoms with a fork and bake for 12-15 minutes, or until golden. Let cool completely on a wire rack.
- Fill each tart shell with lemon curd, using the back of a spoon to smooth the surface. Tip: For an extra glossy finish, warm the lemon curd slightly before filling.
- Top each tart with a dollop of whipped cream and a sprinkle of lemon zest. Tip: For a more elegant presentation, use a piping bag to apply the whipped cream.
Just as the last tart is garnished, the kitchen fills with the bright aroma of lemon, promising a dessert that’s both tart and sweet, with a buttery crust that crumbles delicately under the fork. Serve these mini tarts at your next brunch or as a light finish to a summer dinner, and watch as they disappear before your eyes.
Vanilla Bean Madeleines
Baking these vanilla bean madeleines feels like capturing sunlight in a delicate shell, each bite a whisper of warmth and comfort. The process, though simple, is a meditation in patience and precision, yielding treats that are as much a joy to make as they are to savor.
Ingredients
- 1/2 cup unsalted butter, clarified and cooled to room temperature
- 2/3 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1 vanilla bean, seeds scraped
- 1 cup all-purpose flour, sifted
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C). Generously butter and flour a madeleine pan, tapping out any excess flour.
- In a medium bowl, whisk together the sifted flour, sea salt, and baking powder until well combined.
- In a separate large bowl, beat the granulated sugar and vanilla bean seeds with the lightly beaten eggs until the mixture is pale and slightly thickened, about 3 minutes.
- Gently fold the dry ingredients into the egg mixture in three additions, alternating with the clarified butter, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Using a tablespoon, carefully spoon the batter into the prepared madeleine molds, filling each about 3/4 full. Tip: Avoid spreading the batter; it will naturally settle into the mold during baking.
- Bake for 10-12 minutes, or until the edges are golden and the centers spring back lightly when touched. Tip: Rotate the pan halfway through baking to ensure even browning.
- Immediately remove the madeleines from the pan and transfer to a wire rack to cool slightly. Tip: For the classic hump, bake the madeleines straight from the fridge if time allows.
- Dust the warm madeleines with powdered sugar before serving.
Kneading the airy texture of these madeleines reveals a tender crumb, infused with the aromatic depth of vanilla bean. Serve them alongside a dollop of lemon curd or a drizzle of dark chocolate for an elegant twist on the classic.
Rosewater and Pistachio Macarons
On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the delicate process of crafting rosewater and pistachio macarons. These tiny, elegant cookies, with their crisp shells and chewy interiors, carry the subtle floral notes of rose and the rich, nutty essence of pistachios, offering a moment of sweet serenity.
Ingredients
- 1 3/4 cups confectioners’ sugar, sifted
- 1 cup almond flour, finely ground
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 tsp rosewater
- 2 drops pink gel food coloring
- 1/2 cup pistachios, finely ground
- 1/2 cup unsalted butter, softened
- 1 cup confectioners’ sugar, for filling
Instructions
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the sifted confectioners’ sugar and almond flour until well combined.
- In a large bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, then increase the speed to high and beat until stiff peaks form.
- Gently fold in the rosewater and pink food coloring into the egg white mixture until evenly distributed.
- Carefully fold the dry ingredients into the egg white mixture in three additions, using a spatula, until the batter flows like lava and a ribbon forms when lifted.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them 1 inch apart.
- Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30 minutes, or until a skin forms on the surface.
- Bake for 15 minutes, rotating the pans halfway through, until the macarons are set and can be lifted from the parchment without sticking.
- For the filling, beat the softened butter and confectioners’ sugar until light and fluffy. Fold in the ground pistachios until well incorporated.
- Once the macarons are completely cooled, pipe a small amount of filling onto the flat side of half the macarons, then top with the remaining halves.
Softer than a whisper yet bursting with flavor, these macarons are a testament to the beauty of patience and precision. Serve them on a vintage china plate for an afternoon tea that feels like a step back in time, or gift them in a delicate box tied with a silk ribbon for a present that speaks volumes.
Chai Spiced Tea Cake
Gently, the aroma of chai spices fills the kitchen, a comforting reminder of the warmth and complexity this tea cake brings to the table. It’s a recipe that whispers of cozy afternoons and the simple joy of baking something truly special.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup clarified butter, at room temperature
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup whole milk
- 1 tbsp loose-leaf chai tea, finely ground
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the sifted flour, baking powder, sea salt, ground chai tea, cinnamon, cardamom, cloves, and ginger until well combined.
- In a large bowl, cream the clarified butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature to achieve the perfect consistency.
- Gradually add the lightly beaten eggs to the butter mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at the 40-minute mark to prevent overbaking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chai spiced tea cake emerges with a tender crumb, subtly perfumed with the warmth of spices and the depth of chai. Serve it slightly warmed with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.
Blueberry and Almond Tea Loaf
Fondly remembering the quiet mornings spent in my grandmother’s kitchen, I find myself drawn to recipes that carry the warmth of those moments. This blueberry and almond tea loaf is one such recipe, a tender, fragrant bread that pairs beautifully with a cup of tea, offering a gentle start to the day or a sweet pause in the afternoon.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup whole milk
- 1 cup fresh blueberries, rinsed and dried
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt until well combined.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
- Gradually add the lightly beaten eggs to the butter mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense loaf, so fold gently.
- Carefully fold in the fresh blueberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, loosely tent it with aluminum foil.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
As the loaf cools, the aroma of toasted almonds and sweet blueberries fills the air, a promise of the moist, tender crumb within. Serve a slice slightly warmed, with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.
Peach and Raspberry Galette
Kneading the dough for this galette, I’m reminded of summer’s fleeting beauty, the way peach and raspberry hues blend at sunset. It’s a simple, rustic dessert that carries the essence of the season in every bite.
Ingredients
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 ripe peaches, thinly sliced
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 pasture-raised egg, lightly beaten
- 1 tablespoon turbinado sugar
Instructions
- In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon fine sea salt.
- Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Drizzle 1/4 cup ice water over the mixture, stirring with a fork until the dough begins to come together. Tip: The dough should hold together when pressed but not be sticky.
- Turn the dough onto a lightly floured surface and gently knead into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, gently toss 2 thinly sliced peaches, 1 cup fresh raspberries, 1/4 cup granulated sugar, and 1 tablespoon cornstarch until evenly coated.
- On a floured surface, roll the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.
- Arrange the fruit mixture in the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, pleating as you go.
- Brush the dough with 1 lightly beaten pasture-raised egg and sprinkle with 1 tablespoon turbinado sugar. Tip: The egg wash gives the crust a golden shine, while the sugar adds a delightful crunch.
- Bake for 35-40 minutes, or until the crust is golden and the fruit is bubbling. Tip: Rotate the baking sheet halfway through for even browning.
- Allow the galette to cool on the baking sheet for 10 minutes before serving.
Here, the galette’s crust shatters delicately under the fork, giving way to the soft, jammy fruit beneath. Serve it warm with a dollop of crème fraîche for a contrast that’s as surprising as it is satisfying.
Matcha Green Tea Cookies
Whispering the quiet hum of morning into your kitchen, these Matcha Green Tea Cookies blend the earthy depth of ceremonial-grade matcha with the sweet, buttery embrace of classic cookie dough. Each bite is a gentle nod to tradition, yet playful in its modern twist.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 2 tbsp ceremonial-grade matcha powder
- 1/2 cup unsalted butter, clarified and cooled to room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large pasture-raised egg, lightly beaten
- 1/2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Instructions
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sifted all-purpose flour and matcha powder until fully incorporated.
- In a separate large bowl, cream the clarified butter with granulated and light brown sugars until light and fluffy, about 3 minutes.
- Gradually add the lightly beaten egg and vanilla extract to the butter mixture, mixing until just combined.
- Slowly fold the dry ingredients into the wet mixture, using a spatula to ensure a uniform dough without overmixing.
- Using a cookie scoop, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are just set but the centers remain soft. For even baking, rotate the sheet halfway through.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Gracefully, these cookies reveal a crisp edge that gives way to a tender, chewy center, with the matcha’s vegetal notes shining through the sweetness. Serve them alongside a cup of hot sencha for a moment of quiet reflection, or crumble over vanilla ice cream for a contrasting play of temperatures and textures.
White Chocolate and Cranberry Scones
Now, as the morning light filters through the kitchen window, there’s something undeniably comforting about the thought of warm, freshly baked scones. The combination of white chocolate and cranberry offers a sweet yet tart melody, perfect for those quiet moments of reflection.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 6 tbsp unsalted butter, chilled and cubed
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 3/4 cup heavy cream, plus 2 tbsp for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- Gently fold in the dried cranberries and white chocolate chips, ensuring even distribution.
- In a separate bowl, combine the heavy cream, lightly beaten egg, and vanilla extract. Pour this mixture into the dry ingredients, stirring just until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead gently 4-5 times to bring it together. Pat the dough into a 1-inch thick circle.
- Using a sharp knife or a bench scraper, cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops of the scones with the remaining heavy cream for a golden finish.
- Bake for 15-18 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Softly crumbly with pockets of molten white chocolate and bursts of tart cranberry, these scones are a delightful contrast of textures and flavors. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.
Herb and Cheese Biscuits
Flourishing in the quiet of the kitchen, these Herb and Cheese Biscuits emerge as a tender, fragrant offering to the simple joys of baking. Their golden crust and soft interior whisper of lazy mornings and the comfort of homemade warmth.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup sharp cheddar cheese, grated
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 3/4 cup whole milk, chilled
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
- Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gently fold in the grated cheddar cheese, chopped chives, and parsley until evenly distributed throughout the mixture.
- Make a well in the center of the mixture and pour in the chilled whole milk. Stir with a fork until just combined, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a sharp, floured biscuit cutter to stamp out rounds, pressing straight down without twisting to ensure even rising.
- Place the biscuits on the prepared baking sheet, leaving about 1 inch between each for expansion.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and have risen nicely.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Perfectly flaky and bursting with the savory depth of aged cheddar and fresh herbs, these biscuits are sublime when split warm, with a slather of honey butter or alongside a bowl of rustic soup.
Strawberry and Cream Cheese Pinwheels
Floating through the kitchen on a quiet afternoon, the thought of creating something both simple and delightful led me to these Strawberry and Cream Cheese Pinwheels. They’re a tender embrace of sweet and creamy, wrapped in a flaky pastry that whispers of summer.
Ingredients
- 1 sheet puff pastry, thawed but kept cold
- 4 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 1 cup fresh strawberries, finely diced
- 1 tbsp unsalted butter, melted
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry into a 10×12-inch rectangle, ensuring even thickness.
- In a small bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth and spreadable.
- Evenly spread the cream cheese mixture over the puff pastry, leaving a 1/2-inch border around the edges.
- Scatter the diced strawberries over the cream cheese layer, pressing them gently into the mixture.
- Starting from the long side, tightly roll the pastry into a log, sealing the edge with a bit of water if necessary.
- Using a sharp knife, slice the log into 12 equal pinwheels and place them on the prepared baking sheet.
- Brush the tops of the pinwheels with melted butter and sprinkle with turbinado sugar for a sparkling finish.
- Bake for 18-20 minutes, or until the pinwheels are golden brown and puffed.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Zesty and vibrant, these pinwheels offer a playful contrast between the crisp pastry and the lush, creamy filling. Serve them atop a drizzle of reduced balsamic glaze for an elegant touch, or enjoy them as they are, with the strawberries’ natural sweetness shining through.
Dark Chocolate and Orange Biscotti
Kneading the dough for these biscotti, I’m reminded of the quiet mornings when the kitchen feels like a sanctuary. The combination of dark chocolate and orange brings a comforting warmth, perfect for savoring with a cup of coffee or tea.
Ingredients
- 1 3/4 cups all-purpose flour, sifted
- 1/2 cup unsweetened cocoa powder, Dutch-processed
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 tbsp orange zest, finely grated
- 3/4 cup dark chocolate chunks, 70% cacao
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour, cocoa powder, baking powder, and sea salt until well combined.
- In a separate bowl, mix the granulated sugar, lightly beaten eggs, vanilla extract, and orange zest until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough begins to form. Tip: Avoid overmixing to ensure the biscotti remain tender.
- Fold in the dark chocolate chunks evenly throughout the dough.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide, spacing them 3 inches apart.
- Bake for 25 minutes, or until the logs are firm to the touch. Tip: The logs will spread slightly, so ensure they have enough room.
- Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (165°C).
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Tip: For cleaner cuts, wipe the knife blade between slices.
- Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes per side, until crisp.
- Transfer to a wire rack to cool completely before serving.
Vividly crisp with a deep chocolate richness, these biscotti are beautifully balanced by the bright citrus notes. Serve them alongside a drizzle of melted chocolate for an extra indulgent touch, or simply enjoy their rustic charm as is.
Pumpkin Spice Tea Bread
Under the soft glow of the kitchen light, the warmth of pumpkin spice tea bread fills the air, a comforting embrace on a quiet evening. This loaf, with its tender crumb and aromatic spices, is a gentle nod to the changing seasons, a recipe that holds space for reflection as much as it does for flavor.
Ingredients
- 1 3/4 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup clarified butter, melted and cooled
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup pumpkin puree
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with clarified butter and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a large bowl, combine the lightly beaten eggs, melted clarified butter, granulated sugar, and light brown sugar. Whisk until smooth and slightly fluffy, about 2 minutes.
- Fold in the pumpkin puree, whole milk, and pure vanilla extract into the wet ingredients until fully incorporated.
- Gently add the dry ingredients to the wet mixture in three additions, folding just until no flour streaks remain. Overmixing can lead to a dense loaf.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly pressed.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Best enjoyed with a dollop of whipped cream or a drizzle of caramel, this pumpkin spice tea bread offers a moist, flavorful bite that’s as inviting as the season itself. The spices meld beautifully with the sweetness of the pumpkin, creating a loaf that’s both comforting and sophisticated.
Apple Cinnamon Tea Muffins
Today, as the early summer breeze whispers through the kitchen window, there’s a comforting warmth in baking something that feels like a hug in a muffin tin. These Apple Cinnamon Tea Muffins are a tender nod to mornings spent in quiet reflection, with a cup of tea in hand.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/4 cup clarified butter, melted and cooled
- 1 large pasture-raised egg, lightly beaten
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 1 cup finely diced apple (about 1 medium apple)
- 1/4 cup strong brewed tea, cooled
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with clarified butter.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, sea salt, and ground cinnamon until well combined.
- In a separate bowl, combine the melted clarified butter, lightly beaten egg, whole milk, and pure vanilla extract, whisking until smooth.
- Gently fold the wet ingredients into the dry ingredients with a spatula until just combined; avoid overmixing to ensure tender muffins.
- Fold in the finely diced apple and cooled brewed tea until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Warm from the oven, these muffins offer a delicate crumb, punctuated by soft bites of apple and a whisper of cinnamon. Serve them alongside a steaming cup of the same tea used in the batter for a harmonious flavor echo.
Cherry Almond Thumbprint Cookies
Just as the first light of dawn gently touches the kitchen counter, there’s something profoundly comforting about the process of making these cookies. The combination of tart cherries and nutty almonds wrapped in a buttery dough feels like a quiet morning conversation with an old friend.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1 teaspoon pure almond extract
- 2 1/2 cups all-purpose flour, sifted
- 1/2 teaspoon fine sea salt
- 1/2 cup cherry preserves
- 1/4 cup sliced almonds, lightly toasted
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Gradually add the lightly beaten eggs and almond extract to the butter mixture, beating until fully incorporated.
- Sift together the all-purpose flour and fine sea salt, then gradually mix into the wet ingredients until a soft dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Using your thumb, gently press a small indentation into the center of each dough ball.
- Fill each indentation with 1/2 teaspoon of cherry preserves, ensuring not to overfill.
- Sprinkle the tops with lightly toasted sliced almonds for a crunchy texture.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Golden edges give way to a tender, buttery center, with the cherry preserves offering a bright contrast. Serve these cookies alongside a cup of Earl Grey tea for an afternoon that feels like a gentle embrace.
Conclusion
Kindly, we’ve whisked together a collection of 20 elegant tea party recipes that promise to add a dash of delight to your gatherings. From dainty sandwiches to decadent desserts, there’s something to enchant every palate. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking and sipping!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.