I love throwing tea parties, and with Easter, Mother’s Day and Teacher Appreciation coming up, there are lots of reason to host one of these elegant gatherings. A mother-daughter tea party is one of my favorites, and you can really host a tea party for any occasion! Today I am sharing my favorite tea party ideas and how to throw an elegant and easy tea party. If you don’t already have a tea setting, keep your eye out for beautiful pieces at estate sales, thrift stores and flea markets. I have been collecting mismatched and thrifted tea sets, china and vintage silverware for years now.
I have also collected quite a few tea party recipes, and below is a basic tea party menu and my favorite recipe: Blueberry Lime Scones with homemade clotted cream. These scones are totally easy and so so so yummy. I hope you’ll try the clotted cream… it is unreal! The trick is finding non ULTRA pasteurized whipping cream. Both recipes are found below.
In addition to the Blueberry Lime Scones, my tea party staples are fruit tarts (that I usually purchase from our local bakery called Kneaders), fresh seasonal fruit and simple cucumber sandwiches. Depending on the scale of the party, I may add to that basic menu a variety of savory finger sandwiches and more desserts.
One of the best parts of throwing a tea party is getting to use my vintage china collection, and clearly I am not afraid to mismatch the pieces. I always decorate with fresh flowers, and I love to use what I can find currently in my yard. Bougainvillea is not a typical cut flower but so lovely — just watch out for thorns. Complete the place setting with paper doilies and cloth napkins.
Blackberry Lime Scones Recipe
from Tonia Loveland
- 2 1/2 c flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soad
- 1/3 c sugar
- 1 tsp lime zest
- 1 stick unsalted butter
- 1 egg
- 1/2 c + 2 TB whole milk
- 8 oz blackberries, fresh or frozen (if frozen, do not thaw first)
- 1 beaten egg
- 1 tsp milk or water
- 2 TB fresh lime juice
- 3/4 c powdered sugar
- Heat oven to 400 degress. Line baking sheet with parchment paper
- Mix flour, salt, baking powder, baking soda, sugar, and lime zest
- Cut the butter in to small cubes then work it into the mixture until it resembles a coarse meal.
- In a small bowl, whisk together the egg and milk, then add to flour and butter. Use a fork to stir everything until well moistened.
- Add blackberries and gently stir into dough
- Empty the loose dough onto a clean, floured surface, then shape the dough into and 8 inch circle.
- Cut the dough into 8 wedges and carefully transfer to prepared sheet.
- Lightly brush each scone with egg wash and sprinkle the tops with sugar.
- Bake for about 16 min or until light brown.
- Cool for about 10 min, then make the glaze and drizzle over the top.
- Serves 8.
Tea Party Clotted Cream Recipe
- 1 pint heavy whipping cream, pasteurized (NOT ultra-pasteurized which is the norm)
- Preheat oven to 180 degrees.
- Pour cream in a shallow baking dish and cover with aluminum foil.
- Put in the oven and cook for 10-12 hours.
- Let cool at room temperature, then place in the refrigerator and chill being careful not to agitate the cream and mix it together.
- Remove the foil and the cream will have a yellow thick layer on top. Carefully skim the thickened clumps from the top and into a container. The remaining liquid can be used as half and half.
- Use within 3-4 days.