Scones and Tea Breads

Scones and Breads

Scones are little individual quick breads similar to American biscuits. They are usually round but can be made in other shapes such as triangles or squares. They require about fifteen minutes to bake and should be served while still warm from the oven. Scones should be crispy on the top and bottom and soft and flaky in the middle. Traditionally they are served with butter at room temperature, lemon curd, marmalade or jam and Devonshire clotted cream. The recipe for Lemon Curd appears in our British Afternoon Tea menu, but we also provide it here for your convenience. The host should plan to serve one or two scones per guest.

Because scones are best eaten straight from the oven, some hosts prefer to serve them as the first course. The host can also choose to present all of the tea foods at the same time, perhaps on a three-tiered server, and let the guests serve themselves as they wish. Some guests will start with the sandwiches and some will start with the scones. Almost everyone will eat the sweets last, but once Afternoon Tea begins, the host will not intervene to direct the guests’ enjoyment of the food.
 
All of the recipes for the following scones and tea breads are included in the Tea Basics Menu available (in PDF form) for purchase in our online store.  These recipes are also included for your convenience (at no charge) in the sections that follow:

  • Basic Butter Scones
  • Buttermilk Scones
  • Mock Devonshire Cream
  • Cream Scones
  • Lemon Curd
  • American Buttermilk Biscuits
  • Hot Buttered Crumpets
  • Lemon Tea Bread
  • Banana Bread
  • Banana Bread and Cream Cheese Mini Sandwiches
  • Persimmon Bread
  • Zucchini Loaf

Basic Butter Scones
This recipe makes eight delicious pie shaped buttery scones or approximately twelve round scones, just the right number for a small tea party. Golden raisins are a perfect addition, but these classic scones are also divine just plain piled high with Devonshire cream and marmalade. See our variation below for Double Cherry Scones.

2 cups flour
2 tablespoons sugar
½ teaspoons baking soda
1 ¼ teaspoons cream of tartar
½ teaspoon salt
8 tablespoons (1 stick) chilled, unsalted butter, cut into small pieces
½ cup golden raisins (optional)
1 egg, separated
½ cup buttermilk
1 teaspoon lukewarm water for glaze
Preheat oven to 425° F
Special equipment: food processor, small bowl, parchment covered baking sheet, rolling pin, 2” round cookie cutter, pastry brush

Makes: 8 to 12 scones

  1. Combine the dry ingredients in the bowl of a food processor and pulse briefly. Add the chilled butter, cut into small pieces, and pulse until the mixture resembles fine crumbs.

  2. In a small bowl, beat the egg white into the buttermilk. Add the buttermilk mixture to food processor and pulse briefly until a soft dough forms. Remove the dough from the food processor and place it on a lightly floured surface. Gently knead in the raisins. From the dough into a ball.

  3. Gently roll the dough to a 3/4” thickness and cut into 8 pie shaped wedges or approximately 12 rounds with a 2” round cookie cutter. To glaze the scones, beat the egg yolk with 1 tablespoon lukewarm water and brush the mixture on the tops of the scones.

  4. Place the scones on the parchment lined cookie sheet, spacing them carefully so they are not too close together. Bake for 12 to 15 minutes until golden brown. Serve immediately.

Makes: 8 to 12 scones

  1. Combine the dry ingredients in the bowl of a food processor and pulse briefly. Add the chilled butter, cut into small pieces, and pulse until the mixture resembles fine crumbs.

  2. In a small bowl, beat the egg white into the buttermilk. Add the buttermilk mixture to food processor and pulse briefly until a soft dough forms. Remove the dough from the food processor and place it on a lightly floured surface. Gently knead in the raisins. From the dough into a ball.

  3. Gently roll the dough to a 3/4” thickness and cut into 8 pie shaped wedges or approximately 12 rounds with a 2” round cookie cutter. To glaze the scones, beat the egg yolk with 1 tablespoon lukewarm water and brush the mixture on the tops of the scones.

  4. Place the scones on the parchment lined cookie sheet, spacing them carefully so they are not too close together. Bake for 12 to 15 minutes until golden brown. Serve immediately.

Buttermilk Scones
These scones have a fine, dense crumb with currants and a little orange—a delicious melding of texture and flavor. This is a versatile recipe that can be adapted to create many different taste combinations. As our recipe notes, almost any kind of dried fruit can be added to the dough; raisins, cranberries and even chopped candied ginger are popular add ins. You can also make nut and spice scones by adding up to 2 teaspoons of ginger, cinnamon or nutmeg and 3/4 cup of toasted chopped nuts such as almonds, pecans or walnuts. Use this recipe to make the Currant Scones on our Mother’s Day Tea menu.

3 cups flour
1/3 cup plus 2 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
¾ cup (12 tablespoons) cold butter, cut into small pieces
1 cup buttermilk
¾ cup dried fruits such as: currants, golden raisins, cranberries or ¼ cup chopped candied ginger
1 teaspoon grated orange rind, bright orange zest only
1 tablespoon heavy cream
Preheat oven to 400° F
Special equipment: large mixing bowl, citrus zester, fork, pastry blender, ungreased baking sheet, ruler, small bowl, pastry brush, sharp knife

Makes: 16 scones

  1. Combine the dry ingredients, including 1/3 cup of sugar in a large mixing bowl. Stir with a fork to mix well and aerate. Add the cold butter, cut into small pieces, and work it into the flour using a pastry blender, until the mixture resembles coarse crumbs.

  2. Add the buttermilk, currants (or other dried fruit) and orange rind and mix only until the dry ingredients are moistened. Gather the dough into a ball until it holds together.

  3. Turn the dough out onto a lightly floured surface and knead lightly 12 times. Divide the dough in two and pat each half into a circle ½” to ¾” thick. In a small bowl, combine the cream and remaining 2 tablespoons of sugar and stir to blend. Brush the dough with the glaze.

  4. Cut each circle of dough into 8 pie-shaped pieces. Place the scones, slightly apart on the baking sheet. Bake for 12 to 15 minutes or until the tops are browned. Serve hot with butter, Devonshire cream and jam.

Mock Devonshire Cream
Devonshire Cream is a thick, clotted cream produced in Devonshire, England. Authentic Devonshire Cream is difficult to find in the United States, but you can make your own version of Mock Devonshire Cream with this easy recipe. It is the perfect partner for scones.

1 cup well chilled heavy whipping cream
½ cup sour cream
2 tablespoons powdered sugar
1 teaspoons vanilla extract
Special equipment: medium sized mixing bowl, chilled in the freezer with the beaters of an electric mixer, rubber spatula

Makes: 1½ cups

  1. Beat 1 cup of chilled heavy whipping cream with an electric mixer. Make sure the bowl and the beaters are well chilled.

  2. When stiff peaks form, stir in the sour cream, powdered sugar and vanilla. Stir with a rubber spatula to combine. Refrigerate until ready to use.

  3. Place the Devonshire cream in a decorative serving bowl with a spoon and serve with scones.

Cream Scones
Wedge shaped with lightly browned sides and tops, cream scones and English tea are traditional partners. Serve with a plump mound of butter and some marmalade, lemon curd or jam. Fresh berries can be added to this recipe to create Blackberry, Blueberry or Raspberry Scones. See the variation below.

2 cups flour
2 teaspoons baking powder
1 tablespoon sugar plus more for sprinkling over the tops
½ teaspoon salt
4 tablespoons (1/2 stick) cold butter, cut into small pieces
2 eggs, well beaten
½ cup cream plus more for brushing the tops
Preheat oven to 425° F
Special equipment: cookie sheet, parchment, food processor, large mixing bowl, fork, rolling pin, ruler, sharp knife, pastry brush

Makes: 12 to 14 scones
1.     Line a baking sheet with parchment. In a food processor, add the dry ingredients and pulse briefly to combine. Drop the pieces of cold butter around the work bowl and process just until the butter is the size of small peas. Pour the butter mixture into a large mixing bowl.
 2.    Mix the eggs and cream together and add to the flour mixture. Stir with a fork until blended. Turn the dough onto a lightly floured surface and knead just until the dough holds together, about 30 seconds.
 3.    Pat or roll the dough until about ¾” thick and cut into about 12 wedges. Brush the tops with cream and sprinkle some sugar over the tops. Transfer the scones to the baking sheet and bake until the tops are just beginning to brown, about 10 to 15 minutes.

Variation: Blackberry, Blueberry or Raspberry Scones. To make fresh berry scones, rinse 1 cup fresh berries just before making the Cream Scones. Dry the berries carefully on paper towels. Fold the berries gently into the dough in step 2 just after adding the eggs and cream to the flour mixture.

Lemon Curd
Lemon Curd is a sweet, tart and creamy custard-like creation that has been a staple of British Afternoon tea for decades. Commercial versions are readily available, but making your own is easy and satisfying. The most traditional use for Lemon Curd is to spread it on the middle of a scone that has been gently pulled apart by hand. Devonshire Cream can then be piled on top of the Lemon Curd and the top of the scone replaced over the fillings. Lemon Curd can also be used to fill thumbprint or sandwich cookies, or to serve as a layer cake filling. It can also be added to a Trifle.

3 eggs, slightly beaten
zest of 1 lemon
½ cup fresh lemon juice (from 2 or 3 large lemons)
¾ cup sugar
¼ cup (1/2 stick) butter, cut into chunks
Special equipment: medium sized bowl, citrus grater, citrus juicer, whisk or immersion blender, sieve or strainer, double boiler, glass jar with lid.

Makes: 1½ cups

  1. Grate the zest from one lemon and set aside. Squeeze the juice from 2 or 3 large lemons until you have ½ cup juice. (You can use the lemon you just zested.) Combine the lemon juice and 3 eggs in a medium sized mixing bowl and whisk or blend to combine. Strain the eggs and juice into the top of a double boiler. Add hot water to the bottom of the double boiler and heat to just below boiling.

  2. Place the top of the double boiler over the bottom filled with hot water. Stir in the sugar. Add the butter and lemon zest to the lemon mixture, whisking to combine. Cook over the hot water until thickened, about 10 minutes. Whisk or blend (with an immersion blender if you have one) intermittently to prevent the eggs from curdling. When thickened, remove from the hot water and cool. Pour into a glass jar with a lid and refrigerate until ready to use.

American Buttermilk Biscuits
American Biscuits are very similar to scones, except that they do not contain any sugar. Biscuits can be served like scones with butter, jam, marmalade, lemon curd or even honey or molasses. However, they are just as frequently served with savory items such as ham, bacon or gravy. Our Southern American Afternoon Tea menu includes Ham Salad Sandwiches on Buttermilk Biscuits.

½ cup (1 stick) butter, frozen
2 ½ cups self-rising flour
1 cup chilled buttermilk
2 tablespoons butter, melted
Preheat oven to 475° F
Special equipment: cheese grater, large mixing bowl, rolling pin, 2 ½” round cookie cutter, parchment lined jellyroll pan, pastry brush

Makes: 12-14 biscuits

  1. Grate the frozen butter using the large holes of a cheese grater or box grater. Toss the grated butter with the flour in a large mixing bowl and chill for 10 minutes.

  2. Make a well in the center of the flour mixture and pour in the buttermilk. Stir 15 times. The dough will be sticky. Turn the dough out onto a lightly floured surface. Lightly sprinkle flour over the top of the dough.

  3. Roll the dough into a ¾” thick rectangle, about 9” x 5.” Fold the dough in half so the short ends meet. Repeat this rolling and folding process 4 more times. Then roll the dough to a ½” thickness.

  4. Cut the dough into 12 to 14 rounds with a floured round cutter, reshaping the scraps and flouring as needed.

  5. Place the dough rounds on a parchment-lined jellyroll pan and bake for 15 minutes or until lightly browned. Remove from the oven and brush with melted butter. Serve immediately with butter and honey. 

Hot Buttered Crumpets
Crumpets and English Muffins are often confused. Both are popular at teatime or breakfast with butter and jam, and both are small, round, and bread-like, containing yeast to make them rise. However, Crumpets, which are eaten with butter on top and not split in half, are made from a batter and cooked in a skillet like pancakes. English Muffins, on the other hand, are made from a yeast dough and baked and are usually split in half horizontally and served with butter, jam or clotted cream like a scone or a sandwich.

To make crumpets, you will need crumpet rings to prevent the batter from spreading in the skillet. You can buy a set of four 3 1/2” metal rings in a kitchen store. Crumpets have a pleasant, spongy, chewy texture and little holes on the top created when the bubbles in the batter popped while they were cooking. These little holes are perfect for soaking up melted butter and jam. Crumpets should always be served hot and buttered on top as soon as they are made. We feature Hot Buttered Crumpets on our Winter Afternoon Tea and Valentine’s Day Tea menus. Your guests will love them!

  • 1 ½ cups lukewarm water

  • 1 cup lukewarm milk

  • 3 ½ cups flour

  • 2 tablespoons unsalted butter, melted and cooled

  • 1 tablespoon honey

  • 2 ½ teaspoons instant yeast

  • 1 teaspoon baking powder

  • 1 ¼ teaspoon salt

  • cooking spray

Special equipment: electric stand mixer with paddle attachment, large skillet, 3 1/2” metal crumpet rings, kitchen towel or plastic wrap, ¼ cup measuring cup, parchment covered cookie sheet
Makes: approximately 12 crumpets

  1. Add the water, milk, flour, butter, honey, yeast, baking powder and salt to the bowl of the electric mixer. Using the paddle attachment, beat until the ingredients are completely blended and a soft batter has formed, about 2 minutes.
  2. Remove the bowl from the mixer and cover with a clean kitchen towel or plastic wrap. Put the bowl in a warm place until the batter is risen and bubbly, about 1 hour.
  3. Spray the skillet and the set of metal crumpet rings with cooking spray. Heat the skillet on medium heat for about 5 minutes. Place the rings in the skillet and fill each ring with a scant ¼ cup of batter. Cook until the crumpets are set and the bottoms are a light golden brown, 3 to 5 minutes.
  4. Carefully remove the crumpets from the metal rings, and flip the crumpets to cook the other side. Cook another 3-5 minutes until cooked through and the bottoms are golden brown. While the crumpets cook, wash and spray the metal rings for the next batch. You may also need to a spray the skillet again with cooking spray.
  5. Since it will take a while to cook the entire batch of Crumpets, place each finished batch on a parchment-lined cookie sheet and keep them warm in a 200° F oven while you cook the rest of the Crumpets. Serve immediately with butter, jam, lemon curd, honey or Mock Devonshire Cream.

Lemon Tea Bread
This intensely flavored lemon quick bread will charm your guests at Afternoon Tea. It is actually a perfectly textured loaf cake rather than a bread and will be served with the other sweets on the tea table. You will need at least two fresh lemons. You can make this tea bread a day early; keep it at room temperature, tightly wrapped, in the pan in which it was baked. This recipe makes 2 (9” x 5”) loaves. Serve one at your gathering, thinly sliced, and freeze the other, well wrapped in plastic wrap and foil, for a future occasion. These loaves also make much appreciated gifts.

For the Lemon Bread:
½ cup (1 stick) butter, softened
1 ½ cups sugar
4 eggs
 the zest of 1 lemon (save the lemon for the glaze)
1 tablespoon lemon extract
4 teaspoons baking powder
2 cups flour
1 teaspoon salt
1 ½ cups half and half or whole milk
cooking spray for the pans
fresh strawberries or other berries for serving
For the Glaze:
the zest of 1 lemon
1/2 cup lemon juice (from 2 lemons)
½-3/4 cup sugar
Preheat oven to 350° F
Special equipment: citrus zester (use a micro plane for fine grating,) waxed paper, citrus juicer, large mixing bowl, medium sized mixing bowl, sieve or flour sifter, electric mixer, two 9 x 5” loaf pans, small glass measuring cup, long thin knife, wire rack, plastic wrap, aluminum foil.
Makes: two 9” x 5” loaves

  1. Bring the eggs, half and half (or milk) and butter to room temperature. Sift the flour, salt and baking powder together into a medium sized mixing bowl and set aside. Grate the zest of 2 lemons into separate piles on a sheet of waxed paper; then squeeze the juice of the 2 lemons. Measure the lemon juice to see if you have at least 1/2 cup.  If not, squeeze another lemon until you have 1/2 cup of juice.  Set aside.

  2. Cream the butter and 1 ½ cup sugar in a large mixing bowl with an electric mixer until very light and fluffy, about 4 minutes. Add the eggs, 1 at a time, and beat for about 1 minute after each addition. Add the lemon extract and grated peel of 1 lemon to the batter and beat on low speed just to combine.

  3.  Add the flour mixture and half and half (or whole milk) alternately, beginning and ending with the flour and mixing briefly on low speed after each addition. Spray 2 loaf pans with cooking spray. Divide the batter evenly between the 2 pans and bake for 50 to 55 minutes. Loaves are done when a long thin knife inserted in the center comes out clean. 

  4. While the loaves bake, add ½ cup sugar and the zest of the second lemon to the reserved lemon juice and stir until the sugar is dissolved. Add more sugar to taste, a little at a time, if the glaze is too tart. When the loaves are done, place them on a wire rack and slowly pour the glaze over both loaves, allowing it to soak in. When the loaves have cooled, leave them in the pans so they can continue to soak in the glaze, and wrap the entire pan with plastic wrap; then wrap again in foil.

  5. When ready to serve, remove 1 loaf from the pan, slice thinly and place the slices decoratively on a serving tray, perhaps in a slightly overlapping circle. Add a few fresh strawberries or other fresh berries for color and flavor contrast.

  1. Banana Bread
    Banana Bread is welcome in all four seasons and makes a homey addition to the tea table. We offer this timeless favorite in our Mother’s Day Tea menu. This version creates a finely-grained, slightly dry Banana Bread that is perfect to slather with softened cream cheese for tea sandwiches. The key to a deep banana-y taste is to use very old, super overly ripe bananas. To collect the three old bananas needed for the bread, freeze each banana as it reaches perfect over-ripeness. This trusted recipe is from The Fannie Farmer Cookbook, one of our old favorites.

3 ripe bananas, well mashed
2 eggs, beaten
2 cups flour
¾ cup sugar
1 teaspoon salt
1 teaspoon baking soda
½ cup coarsely chopped walnuts
cooking spray for the pan
Preheat oven to 350° F
Special equipment:  large mixing bowl, 1 (9” x 5”) loaf pan, wire rack, plastic wrap

Makes: one 9” x 5” loaf

  1. Spray a 9” x 5” loaf pan with cooking spray. In a large mixing bowl, mix the mashed bananas and the eggs. Stir in the flour, sugar, salt and baking soda. Add the nuts and stir to combine. Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted into the center of the bread tests clean.

  2. Be sure not to under-bake; the outside will turn a deep brown, but the interior will be light brown and perfect. Cool the bread in the pan for 10 minutes; then remove from the pan and cool completely on a wire rack.

  3. Banana Bread keeps up to 3 days, well-wrapped in plastic wrap at room temperature or freezes beautifully up to 1 month. 

Banana Bread and Cream Cheese Mini Sandwiches
A clever way to present Banana Bread on the tea table is to turn the loaf into little sandwiches. Make these little treats shortly before your tea party begins. Just slice the entire loaf down the middle lengthwise with a sharp serrated knife. Then make thin matching slices by cutting across the loaf. Spread a little whipped cream cheese from a 4-ounce container over one of the matching pieces and top with the other, all the way down the loaf. Place the little sandwiches on a serving tray and cover loosely with plastic wrap until ready to serve. These mini Banana Bread Sandwiches would also look appealing on a two-tiered server or small cake pedestal.

Persimmon Bread
When fall arrives and persimmons come to the market, it’s time to make Persimmon Bread. This moist, spicy loaf, filled with honey and ripe persimmon pulp, will fit right in at your Autumn Afternoon Tea. Serve it thinly sliced with Ginger Butter.

½ cup honey
½ teaspoon baking powder
1 ½ teaspoons baking soda
¾ teaspoon each:
            ground cloves
            ground cinnamon
            nutmeg
1 teaspoon salt
2 ½ cups flour
3 large eggs
¾ cup vegetable oil
1 ½ cups persimmon pulp (from 2-3 very ripe persimmons, about 1 ½ pounds)
1 cup chopped almonds, walnuts or pecans
cooking spray for the pans

Preheat oven to 350° F
Special equipment: sharp paring knife, tablespoon, fork, large mixing bowl, electric mixer, small mixing bowl, 2 (8” x 4”) foil baking pans, wire rack, plastic wrap, aluminum foil
Makes: two 8” x 4” loaves

  1. Cut out the stem ends of the persimmons and run a large tablespoon between the skin and the pulp all around the persimmon to release the pulp. Place the pulp in a small mixing bowl and mash with a fork to puree the pulp. In a large mixing bowl, combine the honey, baking powder, baking soda, spices, salt and flour. Beat with an electric mixer until well blended.

  2. Add the eggs, vegetable oil and persimmon pulp and beat only until blended. Stir in the chopped nuts. Spray 2 (8” x 4”) foil baking pans with cooking spray. Pour the batter into the two pans and bake for approximately 50 minutes or until a sharp knife inserted into the center comes out clean.

  3. Cool the loaves on a wire rack. When completely cool, wrap in plastic wrap, then in aluminum foil. Freeze 1 loaf for future tea parties or gift giving.  Cut the other loaf into thin slices and serve it for Afternoon Tea with Ginger Butter. Persimmon Bread can be made 1-2 days before it is served and kept, tightly wrapped, at room temperature.

Ginger Butter
In a small bowl, combine ½ cup (1 stick) very soft butter with 1 tablespoon honey and 1 tablespoon peeled and finely grated fresh ginger. Beat with a wooden spoon until well mixed. Transfer to a small decorative bowl, add a butter knife and serve with thinly sliced Persimmon Bread. Garnish with chopped candied ginger if you wish.

Zucchini Loaf
Zucchini Bread is the twin sister of Carrot Bread, and indeed these two versatile vegetables can be combined or interchanged to make this moist and flavorful quick bread. This recipe makes 2 large 9” x 5” x 3” loaves or 3 (8 ½” x 4 ½” x 2 ½” loaves.) Because this bread contains a generous amount of vegetable oil, it will keep well, tightly wrapped at room temperature, for 2 or 3 days before your tea party. Serve this sweet loaf at any summer tea gathering. We also feature it on our Honey Bee Tea menu, along with Honey Butter.

2 ½ cups sugar
6 large eggs
2 ½ cups vegetable oil
1 ½ teaspoons vanilla
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
½ teaspoon nutmeg
4 cups grated raw unpeeled zucchini
(or 2 cups of grated zucchini and 2 cups of grated raw unpeeled carrots)
2 cups of chopped walnuts, almonds or pecans
cooking spray for the pans
Preheat oven to 350° F
Special equipment: electric mixer, vegetable grater, waxed paper, 2 large mixing bowls, sieve or flour sifter, rubber spatula, 2 (9” x 5” x 3”) loaf pans, long sharp knife, wire rack, plastic wrap
Makes: 2 large loaves or 3 medium sized loaves

  1. Grease 2 large loaf pans with cooking spray and set aside. Grate 4 cups of zucchini (or 2 cups of zucchini and 2 cups of carrots) onto a large sheet of waxed paper and set aside. Sift all of the dry ingredients, except the sugar, into a large bowl.

  2. In another large mixing bowl, combine the sugar, eggs, oil and vanilla and beat with an electric mixer until fluffy. Add the sifted dry ingredients and mix just until combined. Add the nuts and grated vegetables and fold into the batter with a rubber spatula until well incorporated.

  3. Pour the batter into the prepared pans and bake for approximately 1 hour (50 minutes for 3 medium sized pans) until a long sharp knife inserted in the center comes out clean. Cool on a wire rack.

  4. When completely cool, remove from the pans, wrap tightly in plastic wrap and store at room temperature for 2-3 days before serving. One loaf may be frozen or offered as a gift. On the day of the tea party, cut 1 loaf into thin slices and serve on a decorative tray or two-tiered server.

Honey Butter
The taste of butter can be enlivened with all kinds of flavorings, from ginger to honey to vanilla, to citrus zest, brandy or any other flavor that will enhance the foods with which the butter will be served. Always start with very soft butter before adding flavorings.

Combine ½ cup (1 stick) of very soft butter with ½ cup honey in a small bowl. Stir with a wooden spoon to combine. Transfer to a small decorative bowl (we recommend cut crystal,) add a butter knife, and serve with slices of Zucchini Loaf.

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THE TEA BOOK
The Road Back to Civilization
A Brief History of Tea
  Philosophy of Tea
     Harmony
     Humility
     Respect
     Creativity

Guidelines for the Host/Hostess

  Gathering and Greeting
  Sharing Stories
  Sharing Food
  Sending the Guests Home

Guidelines for the Guest

  Respect your Hostess/Host
  Bring a Gift if You Wish
  Practice Humility
  Monitor Your Conversation
  Arrive With a Grateful Attitude
  Help if Help is Needed
  Do Not Criticize
  Leave Gracefully
  Send a Thank you Note

A Checklist for Planning a Tea Party
Teas of the World and How to Make Tea

  A Sampling of Teas
  Herbal Teas and Tisanes
  How to Make Tea
  Making Iced Tea
  Tea Concentrate
  Brewing Tea for a Crowd

Tea Utensils and Accessories

  Tea Kettle
  Tea Pot
  Tea Cozy
  Teacups
  Plates
  Silverware
  Teacart
  Tea Strainer
  Tea Infuser
  Three-Tiered Server
  Cream Pitcher and Sugar   Bowl
  Cake Pedestal
  Trifle Bowl
  Jam Pots
  Serving Dishes, Platters, and Trays
  Silver Tea Set or Silver Tray
  Linens
  Kitchen Equipment for Food Preparation

Tea Menu Basics

  Sandwiches and Savories
  Savory Spreads and Dips
  Scones and Tea Breads

About Lemons

  Afternoon Tea and the Four Seasons

     A Spring Tea
     An Outdoor Summer Tea
     A Winter Afternoon Tea
     An Autumn Afternoon Tea

A Calendar of Tea Parties

  January:A Japanese New Year’s Tea
  February:Valentine’s Day Tea
  March:A St. Patrick’s Day Irish Tea
  April:An Easter Tea
  May:Mother’s day Tea
  June:A Wedding Reception Tea

Lemon Yogurt Wedding Cake

  July:A Picnic Tea
  AUGUST:A FAMILY REUNION TEA

A North American Family Reunion Tea
  An Eastern Mediterranean Family Reunion Tea
  A Kosher Family Reunion Tea
  A Scandinavian Family Reunion Tea

  September:An Ozark Farm Harvest Tea
  October:A Tea to Honor   Our Ancestors(Dia de los Muertos)
  November:A Post Thanksgiving Tea
  December: A Christmas Tea

  In Defense of Fruitcake:Fruitcakes and Candied Fruit

A World of Tea Parties

  A Chinese Dim Sum Tea
  A Portuguese Tea
  A Classic British Afternoon Tea
  An Indian Chai Party
  A California Tea
  A Hawaiian Tea
  An Italian Tea
  An American Southern Tea
  A Russian Tea
  A French Afternoon Tea
  A Kosher Teawith  Traditional Jewish Foods

Afternoon Tea for Special Occasions

  An Afternoon Tea for  Children
  A Tea for Our Elders
  A Honey Bee Tea in the Garden
  An Urban Tea on the Go
  Tea for One
  Afternoon Tea For a Large Group
  A Vegan Tea
  A Rose Tea