English Tea Party :)

Pinky’s up! I enjoyed all of our dinners, but the English tea party was one of my favourites. With me being from England, the girls and I thought it would be fun to have something with an English theme–and nothing is more English than a tea party. For some added fun, we all got a little dressed up and met at my house for some fun.

Tea parties typically involve lots of sweet and sugary things–we had a couple of sugary dishes and some others. Try out the recipes below and let us know what you think 🙂

Lavendar Cupcakes (I don’t have a recipe for these, but they were delicious!):

Hope's Lavendar Cupcakes 🙂


Victoria Sponge Cake (this is an English recipe, so the measurements are English):


  • 225 g (8 oz.) softened butter
  • 225 g (8 oz.) caster sugar
  • 4 large eggs
  • 225 g (8 oz.) self-rising flour
  • 2 level tsp. baking powder
  • 4 tbsp. jam (preferably strawberry or raspberry, but you can use whatever you like)
  • A little icing sugar (powdered sugar) for sprinkling
  • 2 8in.  greased and lined cake tins
  1. Preheat the oven to 160°C/325°F. Grease the two tins and line the base of each tin with baking parchment.
  2. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture between the tins and level out.
  3. Bake in the preheated oven for about 25 minutes or until well-risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel back the parchment and finish cooling on a wire rack.
  4. When completely cold, sandwich the cakes together with the jam. Sprinkle with icing sugar.



Blueberry Lemon Scones:
  • 2 cups all-purpose flour
  • 1/3 cup sugar, plus 1 tsp.
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. unsalted butter, frozen
  • 1 generous tsp. finely grated lemon rind (zest)
  • 1/2 cup dried blueberries
  • 1/2 cup sour cream
  • 1 large egg
  1. Adjust oven rack to lower-middle position and preheat oven to 400°.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture using large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in zest and blueberries.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir in sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press the dough will come together).
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4 inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, preferably lined with parchment paper, about 1 inch apart. Bake until golden; about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Easier Option:
  1. Place all the dry ingredients into a food processor along with the butter (sliced) and the lemon zest. Process it for a few seconds until well blended. Then add the wet ingredients along with the dried blueberries and pulse a couple of times until mixed. Then, follow the directions above starting with #5!

Mary's Blueberry Lemon Scones


Cucumber Sandwiches:


  • Bread (whatever kind you want)
  • Some cream cheese mixed with herbs
  • Sliced cucumber
  1. Put some of the cream cheese mixture on the bread, and then add a slice of cucumber on top!

Taylor's Cucumber Sandwiches




  • Strawberries
  • Raspberries
  1. Wash fruit, place in bowl.
  • Tea bags (I used Tetley)
  • Boiling water
  • Milk
  1. Boil the water, pour into cups with a tea bag in them. Let it brew. Add a splash of milk (and sugar if you want) and enjoy!

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