Tea Parties a Great Way to Entertain

In 2004 I took a temporary work assignment in England. I’d always imagined the British drinking a lot of tea, and it didn’t take me long to figure out why. I worked in an unheated warehouse throughout the winter, and guzzling hot beverages was about the only way of keeping warm.

Upon my return to the United States, with its heated buildings and obsession with fancy coffee drinks, my tea addiction fell out of habit. But the experience piqued my interest in tea and tea parties, and I still find this to be a terrific party theme.

If you want to host your own tea party, do what you can to personalize it to your guests’ interests. A teddy bear or Mad Hatter theme is fun for kids, while a garden or apron party may be better for adults.

Pay close attention to how you brew your tea. Black tea leaves should be placed in the cup or pot before boiling water is poured over the top. Green teas and white teas shouldn’t be brewed in boiling water or they can develop a bitter taste. Remove the water from its heat source before it reaches boiling, or let it cool a little before you steep the leaves. No matter what kind of tea you use, loose tea will provide more flavor than bagged tea, since the water can swirl all the way around the leaves.

Many traditional teas offer both savory and sweet snacks. Although they’re certainly not required, scones will make your guests think of jolly old England.

St. Patrick’s Day Scones are fairly traditional, although the dried fruit is an unusual touch. Leave the dried fruit out if you want to offer your guests jam and whipped cream for their scones, or substitute raisins or currants. Cranberry-Cornmeal Scones, on the other hand, are just different enough to leave your friends talking.

St. Patrick’s Day Scones
Makes 9 servings
2 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
One pinch cinnamon
1/2 c. butter, cut into cubes
1/2 c. plus 1 T. milk, divided
2 eggs, divided
1/3 c. dried, chopped mixed fruit

Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter with a fork or your fingers until mixture is crumbly. Add 1/2 c. milk and 1 egg and stir just until ingredients are combined. Add dried fruit and stir gently to combine.

Drop dough by 1/3 cup at a time onto ungreased baking sheet. Beat together remaining 1 T. milk and egg; brush over top of each scone. Bake for 20 minutes or until lightly brown. Cool on a wire rack.

Cranberry-Cornmeal Scones
Makes 8 servings
1-1/2 c. cornmeal
3/4 c. flour
1/4 c. sugar
3/4 t. baking powder
1/4 t. salt
1/4 c. butter, cut into cubes
1/2 c. milk
1/3 c. dried cranberries

Preheat oven to 425 degrees. Grease a baking sheet; set aside.

Combine dry ingredients in a large bowl. Cut in butter with a fork or your fingers until mixture is crumbly. Add milk and stir just until ingredients are combined.

Turn onto a floured cutting board. Sprinkle with cranberries and knead to combine. Transfer to baking sheet and shape into a circle approximately 7 inches in diameter. Cut into eight wedges and separate, leaving about one inch between wedges. Bake for 12-15 minutes or until scones spring back lightly when touched. Cool on a wire rack.