Photography by John O’Hagan • Styling by Courtni Bodiford • Recipe Development by Janet Lambert • Food Styling by Kathleen Kanen
When life gives you lemons, what do you do? You host a citrus-themed tea party, of course!
Teatime Tips: Hosting the Ideal Afternoon Tea
Helpful advice for teatime
As we continue to celebrate the 20th anniversary of the magazine, we want to equip you, our loyal readers, with beneficial tips that we have gathered over the years for perfecting the art of tea. While hosting afternoon tea might seem daunting to novices and even occasionally for seasoned teatime veterans, it doesn’t have to be difficult when abiding by the following suggestions. Our editor and contributing editors provide foolproof ways to ensure a wonderful time is had by all.
“I often speak of the tea event as a play where the table is the stage, the host is the director, and the guests are the actors,” contributing editor Bruce Richardson explains. “Each teatime is a unique performance that will not be repeated because the actors constantly change.” Every afternoon-tea experience should be treated as such, a unique gathering filled with extraordinary people that might never get the chance to sip tea together again. Viewing the opportunity of hosting loved ones for afternoon tea as a true privilege is paramount when preparing for the much-anticipated event.
Floral Affair
Photography by John O’Hagan • Styling by Mary Beth Jones & Courtni Bodiford • Food Styling by Vanessa Rocchio • Recipe Development by Becca Cummins
Welcome springtime by hosting a colorful fête in a glorious garden with a delectable menu that incorporates the beauty of edible blooms.
Afternoon Tea on the Green
Photography by John O’Hagan • Photo Styling by Maghan Armstrong • Food Styling by Kathleen Kanen • Recipe Development by Vanessa Rocchio
Escape to the golf course for a Masters-inspired tea affair, featuring Pimiento Cheese Scones, Azalea Cupcakes, and more.
Scone Course:
Commence your golf-themed afternoon tea with our delicious, Southern-inspired Pimiento Cheese Scones and a cup of Tea by Two’s Georgia Peach.
Savories Course:
Next, treat your guests to Joseph’s Tea’s Citrus Green Tea served with our savory Herbed Chicken Salad Sandwiches, Tomato, Prosciutto & Bacon Jam Tea Sandwiches, and Dill Egg Salad Triple-Stack Sandwiches.
Sweets Course:
Conclude teetime with Georgia Peanut Tartlets, Azalea Cupcakes, and Peachy White Chocolate Cookies, perfectly paired with Erika’s Tea Room’s Southern Pecan Black Tea.
Resources:
Johnson Brothers Heritage White teapot, footed cup and saucer set, creamer, covered sugar bowl, 3-tiered serving tray, salad plate, 13-inch oval serving platter, 12-inch oval serving platter, and 9-inch oval vegetable bowl; Wedgwood Crown Emerald bread and butter plate from Replacements, Ltd., 800-737-5223, replacements.com. Lily of the Valley tablecloth from Mode Living. All other items from private collection. Location courtesy of Gail and Bob Green.
Azalea Cupcakes
Petite, pink-hued cupcakes—crowned with homemade frosting, candied lemon, and edible pearls—look ravishing on a tiered stand and pay homage to the signature cocktail at the tournament and the gorgeous Southern flowering shrub that blooms in March and April.
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons fresh lemon zest
- 2 large eggs
- 1½ cups sifted cake flour
- 1½ teaspoons baking powder
- ⅛ teaspoon fine sea salt
- ¼ cup whole milk
- ¼ cup sour cream
- 2 tablespoons grenadine syrup
- Azalea Frosting (recipe follows)
- Candied Lemon Peel (recipe follows)
- Garnish: edible pink sugar pearls and Candied Lemon Peel (recipe follows)
- • Preheat oven to 350°. Line 48 wells of mini muffin pans with cupcake liners.
- • In a large bowl, beat together butter, sugar, and lemon zest with a mixer at medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. • In a medium bowl, whisk together flour, baking powder, and salt.
- • In a small bowl, whisk together milk, sour cream, and grenadine syrup. With mixer at low speed, gradually add flour mixture to butter mixture in thirds, alternately with milk mixture, beginning and ending with flour mixture, beating just until combined. Using a levered 2-teaspoon scoop, divide batter evenly among wells of prepared muffin pans.
- • Bake cupcakes until a wooden pick inserted in the centers comes out clean, 11 to 12 minutes. Let cool completely in pans on a wire rack. Gently remove cupcakes from pans.
- • Place Azalea Frosting in a piping bag fitted with a large open-star tip (Wilton #1M). Holding bag upright, pipe frosting in a downward motion onto each cupcake.
- • Garnish with pink sugar pearls and Candied Lemon Peel, if desired. Serve immediately, or place in an airtight container, refrigerate, and serve within 2 days. Serve at room temperature.
- 3½ cups confectioners’ sugar
- ½ cup unsalted butter, softened
- 2 tablespoons pineapple juice
- 2 teaspoons vanilla extract
- ½ teaspoon fresh lemon zest
- ¼ teaspoon fine sea salt
- 1 tablespoon grenadine syrup
- • In a large bowl, beat together all ingredients with a mixer at medium-high speed until light and fluffy, approximately 3 minutes. Use immediately.
- 1 large lemon
- 1 cup water
- 2 cups granulated sugar, divided
- • Using a channel knife on the smallest holes, cut strips of lemon peel.
- • In a medium saucepan, combine lemon peel strips, 1 cup water, and 1 cup sugar. Cook until sugar dissolves and syrup begins to thicken. Drain lemon peel strips*.
- • Toss lemon peel with remaining 1 cup sugar, shaking off excess, and place in a large, fine sieve to dry completely.
- *Reserve lemon syrup for other uses, such as a sweetener for iced tea, if desired.
12 Tea-Infused Recipes We Love
Tea-infused fare is sure to delight any tea lover’s palette when paired with copious cups of our favorite beverage. These scrumptious recipes, including scones, savories, and sweets, each incorporate a different type or blend of tea. Add these delicacies to your next tea party menu or simply pair a recipe with your go-to brew for a wonderful afternoon tea at home.
8 Sumptuous Spring Tea Sandwiches
Savor the last days of springtime with a list of some of our favorite seasonal tea sandwich recipes from the pages of TeaTime. From sweet to savory and nutty to fruity, enjoy eight of our tastiest offerings.
Teatime for Easter
Photography by Jim Bathie • Photo Styling by Maggie Hill • Food Styling by Kathleen Kanen Recipe Development by Ola Agbodza and Vanessa Rocchio
Commemorate the joyous holiday with an elegant table, floral china, and a tea menu incorporating hallmarks of the season.
To accompany the springtide fare of this afternoon tea, these lovely choices from Simpson & Vail are sure to delight. Order by phone at 800-282-8327 or online at svtea.com.
Scone Course:
Begin your cheerful afternoon tea with our delicious Lemon-Strawberry Scones and a pot of Spring Blossom Green Tea.
Savories Course:
For the savories course, treat your guests to Formosa Jade Oolong Tea paired with our Egg Canapés, Easter Roll-Ups, and Cheesy Carrot Canapés.
Sweets Course:
Conclude your special Eastertide tea with our Easter Cheesecakes, Double-Chocolate Madeleines, and Lavender Thumbprint Cookies with Honey Buttercream. Pair these darling sweets with a cup of Victorian Earl Grey Tea.
Resources:
Royal Albert Fonteyn teapot; Royal Albert Hartington footed cup and saucer set, creamer, covered sugar bowl, salad plate, bread and butter plate, dinner plate, regal tray, 13-inch oval serving platter, handled cake plate, and 3-tiered serving tray; Wallace Silver Grand Colonial 4-piece place setting from Replacements, Ltd., 800-737-5223, replacements.com. All other items from private collection. Location courtesy of Ruth Polson.
A Hoppy Easter Teatime
Photography by John O’Hagan • Styling by Courtni Bodiford
Food Styling by Kathleen Kanen • Recipe Development by Becca Cummins
Invite children to grab their favorite Easter bonnets and join an enchanting alfresco tea filled with darling décor, whimsical fare, and perhaps an appearance from a bunny or two.
Bakerlita Bloomery’s Carrot Cake–Coconut Cupcakes
There is something quietly enchanting about Easter—a season where the garden awakens, light lingers a little longer, and the table is set with a renewed sense of beauty and intention. These Carrot Cake–Coconut Cupcakes embody the gentle elegance of the season. Delicately spiced and naturally sweetened with tender carrots and apple, each cupcake is finished with a soft, creamy crown of delicate coconut flakes. Perfect for a refined afternoon tea or a cherished Easter gathering, these cupcakes offer a balance of wholesome ingredients and classic charm, inviting both nourishment and delight. Pair these lovely treats with a cup of fragrant Earl Grey with floral notes or a gentle rose-infused tea to complement the warm spices and creamy finish.
This recipe is created by Andrea of Bakerlita Bloomery, a certified Nutritionist and Holistic
Baking Chef, who has spent over a decade refining recipes that are both nourishing and
beautifully satisfying. Through years of thoughtful testing and refinement, her philosophy remains simple: true beauty in baking is found where nourishment and elegance meet in harmony. These cupcakes are more than a seasonal treat—they are a small expression of care, crafted to be shared. Find the Youtube tutorial here.
- Dry Ingredients
- 1½ cups almond flour (155 grams)
- ¼ cup coconut flour (30 grams)
- 1 tablespoon psyllium husk powder
- ¼ cup finely ground flaxseed (60 grams)
- ¼ cup toasted coconut flakes (55 grams)
- 1½ cups finely shredded carrots (150 grams)
- ½ cup finely shredded apple (80 grams)
- ¾ cup granulated sweetener (monk fruit, erythritol, or xylitol) (152 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- Wet Ingredients
- 4 free-range eggs, room temperature
- ½ cup avocado oil
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, combine the wet ingredients.
- Gently fold the wet mixture into the dry until fully incorporated.
- Divide batter evenly among liners.
- Bake for 25–30 minutes, or until set and lightly golden.
- Allow cupcakes to cool completely before frosting. Pipe or spread frosting generously over cooled cupcakes and finish with large coconut flakes for a soft, elegant crown.
- 2 cups raw cashews, soaked overnight (280 grams)
- ½ cup full-fat coconut cream (or coconut kefir)
- 1 cup powdered sweetener (erythritol or similar)
- ½ cup melted coconut oil
- 2 teaspoons sea salt
- 2 probiotic capsules (optional)
- 1–2 teaspoons vanilla extract
- Optional: fresh lemon juice for added brightness
- Drain soaked cashews and add to a high-speed blender.
- Add remaining ingredients.
- Blend until completely smooth and creamy, scraping down sides as needed.
- Adjust consistency with additional coconut oil if desired.
- Chill slightly before spreading or piping.
*For a full step-by-step tutorial, visit bakerlita.com/blog/Cashew-Cream-Cheese-Frosting.
- 1½ cups powdered erythritol
- ½ cup grass-fed butter, room temperature
- 8 ounces cream cheese, room temperature
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- Beat butter and salt until creamy. Add cream cheese and mix until smooth.
- Gradually add powdered sweetener in thirds, mixing on low speed.
- Add vanilla, then beat on medium speed until light and fluffy.
