Category Archives: Tea Menus

Tea Menu Ideas…Recipes can be found at our Free Tea Recipes blog,

Almond Lover’s Scone Recipe

Almond Lover's Scones

We present for your baking & eating pleasure, our new Almond Scone recipe featuring marzipan, almonds and almond extract. Serve them with clotted cream and cherry preserves, pear conserve, orange marmalade or even Nutella!

Almond Lover’s Scones

Makes 24 small scones, 1 1/4 inch (our favorite size) or 10-12 scones, 2 inch or 8-12 wedges.

2 cups flour
1/3 cup sugar
1 Tbsp. baking powder (Yes, that is a Tablespoon.)
1/2 tsp. salt
1 1/2 tsp. almond extract
8 Tbsp. butter
8 Tbsp. (4 fl. oz.) milk
1/2 c. marzipan or almond paste, diced small
4 Tbsp. sliced almonds, divided in half, crushed small using fingers
2 Tbsp. granulated sugar for topping

Almond & Sugar Mixture

1. Preheat oven to 400 degrees. Sift together first 4 ingredients in a large bowl. 

Make Ahead Option #1: At this point, you can turn the oven off and seal this mix in an airtight container (such as a plastic bag) and store for up to 6 months in a cool, dry place. When ready to use, place mix in a large bowl and proceed with step 2. You’ll have tea & scones within a 1/2 hour if you multi-task on the tea. 🙂

2. Cut butter into dry ingredients until approximately the size of peas. Add the diced marzipan and two Tbsp. of the sliced & crushed almonds. In a separate bowl, mix together the remaining 2 Tbsp. of almonds and 2 Tbsp. granulated sugar.

Flour Mix with Marzipan & Almonds

3. Measure out milk and add in almond extract. Pour the almond milk  into dry mix and stir to moisten. Dough should be moist enough to form a soft ball, but not sticky. If needed, additional milk may be added 1-2 teaspoons at a time.

4.  Turn dough onto a lightly floured cutting board and press out with hand to approximately 1/2 inch thickness. Tip: Do not knead dough and use as little flour as possible to keep the dough from sticking to the board.

Cutting out the scones

5. Cut into desired shapes and place on a lightly greased baking sheet. Lightly brush tops with milk if desired. Sprinkle with previously prepared almond & sugar mix, reserving some for a second dusting after the scones are baked. Tip: If using a biscuit cutter or glass, dip the cutting edge in flour first.

Make Ahead Option #2: At this point, place your scones on a cookie sheet and freeze. When completely frozen, wrap scones well in plastic wrap and foil. Well wrapped scones will keep at least one month. When ready to use, proceed to step six, using frozen scones. Do not thaw first. You’ll have scones in about 20 minutes! 😀

Almond Scones ready to bake

6. Bake for 10-20 minutes depending on size. The 1 1/4 inch scone will be done in approximately 10-13 minutes. Scones are done when lightly golden and the center springs back. Sprinkle again with remaining almond sugar mix while scones are still hot for visual appeal. Best served within 1 day of baking with butter or clotted cream and jam. Store in airtight container if serving later in the day. Tip: When baking, start checking your scones at the minimum baking time. You can always bake longer, but overdone is ruined.

Are you planning a tea party? You’re invited to visit Teapots ‘n More and browse our latest selection of bone china teapots, tea accessories, tea cups, tea miniatures and english bone china tea sets.

Egg Salad Pinwheels

Egg Salad Pinwheel Sandwiches

This is one of our favorite tea sandwiches for spring and summer. We’ve also got a yummy Egg Salad with Ham variation at the end of this recipe. We hope you enjoy it!

Egg Salad Pinwheels

1 large loaf of Bakery Bread, sliced horizontally
3 cups of egg salad**
24-30 small green olives, drained
Softened butter or margarine

1. Discard top and bottom slices of bread loaf. Slice crusts off of each remaining horizontal slice to form a long rectangle.

2. Slightly flatten each slice with a rolling pin. Lightly butter one side of bread slice.

3. Spread a thin layer of egg salad over buttered side of bread. (Spread egg salad almost to edges.)

4. Lay a row of olives across one short end of bread slice. Roll bread over olives and continue to roll to end of slice. (Like a jelly roll.)

5. Wrap roll snugly in plastic wrap and refrigerate for 3-4 hours or overnight. (This will help the roll hold it’s shape.) Continue with remaining bread slices.

6. Remove plastic and slice rolls into 1/2 inch thick sandwiches, 6-8 slices per roll. Makes 24-32 sandwiches depending on how many slices of bread you have and how thick you cut the sandwiches.

**Classic Egg Salad Recipe
(Makes 3-4 cups)

1 dozen eggs, hard boiled and shelled
4-5 teaspoons of sweet pickle relish
1/2 cup of finely chopped celery
1/2 cup of finely chopped onion
Salt and Pepper to taste
Approximately 1/2 cup mayonnaise
1-2 tablespoons mustard

1. Grate eggs into a bowl. Add relish, celery, onion, salt and pepper. Mix well.

2. Add mayonnaise 1-2 large tablespoons at a time until moist and creamy.

3. Add mustard to taste. Refrigerate until ready to use.

Egg Salad with Ham Recipe Variation
(makes 3-4 cups)

Pinwheels aren’t just for classic egg salad, try adding finely diced ham for a delightful Egg Salad with Ham Pinwheel. Follow directions above and substitute 1 cup of finely diced ham for sweet pickle relish, Dijon mustard for regular mustard and 1/4 cup finely chopped green onion for regular onion.

Are you planning a tea party? You’re invited to visit Teapots ‘n More and browse our latest selection of bone china teapots, tea accessories, tea cups, tea miniatures and english bone china tea sets.

Tips for Tender, Tasty Scones

Cinnamon Chip Scones

It’s early morning and I’m making mini scones (about 6 dozen) in preparation for a meeting…pumpkin, cinnamon chip and golden raisin. A good flavor combination considering the season. Crunched for time, I’m resorting to my favorite box mix, Iveta Gourmet, which has me out of the kitchen and on my way  in an hour. I love that mix!

As I’m patting and cutting 4 bowls of dough, I find my inspiration for this post. How many times have I served scones only to hear this comment, “These are scones? But they taste so good!”?

While I appreciate the compliment, scones aren’t difficult to make. The appeal of a good scone is in the texture as well as the taste. It should be a little crunchy on the outside and tender on the inside. So without further comment, here are my tips for tasty, tender scones.

– Use cold butter or margarine and cold milk.

– Scones are basically a sweet biscuit, so follow the same rules: Don’t overmix and handle the dough as little as possible.

– When rolling out the dough, use as little flour as possible and roll to about 1/2 inch thick. Remember to handle the dough as little as possible. I’ve found that patting out the dough with my hand allows me to use less flour.

– Cut out small scones instead of large. I use a 1-2 inch round cutter. It’s a great size that your guests will appreciate.

– Don’t overbake! I know this is obvious, but still important.

– Make your scones the morning of your event. Remember, scones are basically biscuits, and therefore, will get stale more quickly.

Turbinado Sugar

– For extra table appeal, sprinkle your scones with coarse sugar before andafter baking. You can use raw sugar, demerara sugar, turbinado sugar or decorative sugars. I pick up decorative white sugar crystals from our local cake decorating shop and keep a vanilla bean in the sugar for extra aroma and flavor.

– If you’re crunched for time, don’t be afraid to use a mix. I’ve got a favorite scone recipe, but there are some good mixes on the market. As I mentioned, my favorite is Iveta. With a mix, you can have scones and tea ready in about 30 minutes.

If you’re looking for a good scone recipe instead of a mix, I recommend this one: The World’s Best Scones. As always, we’d love to hear your comments or questions.

Happy Baking!                                                                                                            Michelle in Customer Service

You’re invited to click Teapots ‘n More and browse our newest selection of english teapots, tea accessories, teacups, tea miniatures and english bone china tea sets.

Making Chai Tea

As the weather in Southern California is finally starting to hint at autumn (a cool 78 degrees!), our thoughts around the office are turning gratefully to rainy days, good books and a good cup of hot tea! It’s funny what you miss when you don’t have it. In the middle of January, I’m sure we’ll be looking fondly toward Summer having forgotten the sweltering heat.

With those thoughts in mind, it occurs to me that now might be a good time to post a refresher on making that spicy good tea, Chai. Much has been written on this cold weather favorite, so let’s just share the brewing basics.

Brewing Chai:  Place 1 heaping teaspoon of tea for each cup into your teapot. Pour boiling water into teapot. Cover and let steep for 5-10 minutes – yes, this is more tea and a longer steeping time for a good strong brew.  While the tea is brewing, put 1 teaspoon of sugar in each of your cups – this can be adjusted to taste, artifical sweetner also works fine. Adding sweetner helps open up the exotic flavor of this spicy blend. Add milk to your cups (about 20% of the cup’s volume). When the chai is ready, strain into cups and enjoy.

Personally, I use one packet of Splenda – yes, I know it might kill me. AND I do use cream instead of milk because I like the added body and that “slickery” feeling the cream offers.

If you like a full bodied tea with strong flavors, we highly recommend Chai tea. It’s a terrific brew for Autumn & holiday gatherings. We have an exceptional Vanilla Chai available in our store, should you like to indulge yourself. As always, we’d love to hear your thoughts!

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and english bone china tea sets.

Bookworm Tea Party

A Bookworm Tea Party
For your book club or bookish friends!

This tea party offers a delightful few hours with good friends, hearty food and great books which your guests bring! Imagine the conversation as each guest shares a little about their book. Find a creative way to exchange your books such as pulling them from a box, exchanging with the person across from you or a variation on the Christmas gift exchange game. Before you leave, plan another tea party to return the books and share your reading adventures!

Make or purchase invitations that look like books or are book themed. Ask your guests to bring a favorite book to temporarily exchange. Include a purchased or handmade bookplate for their convenience with instructions to complete &  paste it in their book before arriving. The bookplate is a thoughtful way to ensure that your guest’s books eventually are returned.

Indoor decorations:
Set an informal, comfortable tea table with big mugs instead of tea cups, cushions on the chairs, and placemats or tablerunners.  Roll forks, spoons & knives in napkins and tie off with raffia or ribbon. To your napkin scrolls, attach a quote from a famous person on reading, books or tea.

Keep your centerpiece simple: a bowl of apples with greenery, a flowering potted plant, old books or your guest’s books artfully stacked.

Give a purchased or hand made bookmark.  Click here for several bookmark ideas.

Traditional English Lunch Menu:

Pair a simple green salad with one or two of the following entrees:

Heinz Baked Beans on Toast
Fish n’ Chips
Toad in the Hole
Shepherds Pie
Cornish Pasties

Serve one of the following for dessert:

Fresh Fruit
Brown Sugar Shortbread Cookies
Gingerbread Cake & Lemon Sauce

Serve a good all day tea such as English Breakfast with milk and sugar.

You’re invited to visit Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures, teas and more.

Christmas Tea Menu

Christmas Tea Menu

Orange Spiced Tea*
Peppermint Herbal tea
Peppermint sticks or reception sticks for tea stirrers
Piquant Ham Squares*
Chicken Salad Ribbons*
Assorted Cheese & Fruit Tray
Scones with Cinnamon & Sugar Topping *(Use our Best Scones recipe)
Cranberry Orange Bread*
Gingerbread-Lemon Pinwheel Cookies*
Lemon Curd*
Raspberry Freezer Jam*
Clotted Cream or Mock Clotted Cream*

*For these recipes, check out our free tea recipes blog:

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, tea spices, tea miniatures and elegant tea sets.

Autumn/Winter Tea Menus

Autumn Tea Menu

Apple & Cinnamon Tea*
Cinnamon Sticks for Stirrers
Pumpernickel & Cheddar Triangles*
Piquant Ham Squares*
Cucumber & Watercress Sandwiches*
Apple & Walnut Scones* (Use our Best Scones recipe)
Cranberry Orange Bread*
Brown Sugar Shortbread*
Lemon Curd*
Clotted Cream or Mock Clotted Cream*

Winter Tea Menu

Orange Spiced Tea*
Toad in the Hole*
Pumpernickel & Cheddar Triangles*
Savory Beef Spirals*
Chocolate Chip Scones* (Use our Best Scones recipe)
Grandma’s Christmas Nut Cake*
Grandma’s Russian Tea Cakes*
Lemon Curd*
Clotted Cream or Mock Clotted Cream*

*For these recipes, check out our free tea recipes blog:

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, tea spices, tea miniatures and elegant tea sets.