With Easter just around the corner, what better way to prepare for Sunday afternoon get-togethers than a light snack and tea menu from our lovely TeaTime magazine?
From guest editors of TeaTime magazine:
Photography by TeaTime magazine
Easter is a time for rejoicing. Our simple but elegant menu—featuring traditional favorites such as deviled eggs, ham and cucumber tea sandwiches, and chocolate—is sure to enchant your guests on this special day.
Lemon-Coconut Scones, accompanied by a pot of Organic Hawaiian Passion from Capital Teas, are a lovely way to start our Easter tea. These light and flaky scones make us ready for springtime.
- ½ cup sweetened flaked coconut
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon fresh lemon zest
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
- ½ teaspoon lemon extract
- Preheat oven to 350°.
- Line 2 rimmed baking sheets with parchment paper. Set aside.
- In the work bowl of a food processor, pulse coconut until coarsely chopped. Spread coconut on a prepared baking sheet. Toast until light golden brown, approximately 5 minutes. Let cool.
- In a large bowl, combine flour, sugar, lemon zest, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cooled coconut, stirring to combine. Set aside.
- In a liquid measuring cup, combine ¾ cup plus 2 tablespoons cream and lemon extract, stirring until blended. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 1¾-inch round cutter, cut 17 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on remaining prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 17 to 18 minutes.
Photography by TeaTime magazine
The sweets course begins with a steaming cup of Chesapeake Sunrise from Capital Teas. Pair this fine tea with our Chocolate Flower Cups garnished with edible flowers from Gourmet Sweet Botanicals. White Chocolate–Apricot Butter Cookies and Lime Petits Fours make a sweet finish to your Easter tea.
China pictured
Herend Windsor Garden dessert plate, bread, and butter plate from Herend USA. Mottahedeh Apple Lace dinner plate and tea for two from Mottahedeh. Towle King Richard sterling flatware 5-piece place setting from Macy’s. Fino Lino napkins and place mats from Bromberg’s. Asparagus bowl from Annieglass. Herend Windsor Garden creamer from Herend USA. Egg tray and glass serving tray from private collection.
What is your favorite Easter tradition?
