Ultimate Tea Party Spread

Take the guesswork out of planning an elegant afternoon gathering with this collection of sweet and savory treats. Best of all, with premade sandwich fillings and fully baked scones, the nibbles come together quickly, and we even provide the tea! 

What You Get

Chocolate chips 

Meyer lemon shortbread 

Puff pastry (see note below) 

Brie cheese 

Strawberry jam 

Thyme 

Salted grass-fed butter 

Sprouted rye loaf 

Red radishes 

Flake finishing salt  

Watercress 

Sliced brioche bread 

Egg salad with herbs

Cucumbers

Dill 

Crème fraîche

Wild Alaskan smoked salmon 

Everything bagel seasoning

Scones 

Earl Grey tea 

Milk

Mint 

Lemon 

What You’ll Need

Vegetable oil or coconut oil 

Salt and freshly ground pepper

Butter or cooking spray 

All-purpose flour 

Sugar (optional)

Honey or other sweetener 

Makes 8 to 10 servings

75 minutes active 

90 minutes total 

Chocolate-Dipped Shortbread 

Line a sheet pan with parchment. Pour the chocolate chips in a microwave-safe bowl and heat in the microwave, stirring with a rubber spatula every 30 seconds, until just melted. Stir in 1 tablespoon vegetable or coconut oil, a pinch of salt, and mix until glossy and smooth. Dip half of each shortbread cookie into the melted chocolate, scraping off any excess on the side of the bowl. Set the dipped cookies on a sheet of parchment. Let rest at room temperature until set. Transfer the cookies to a plate and serve.

Brie & Strawberry Puff Pastry Bites

Preheat the oven to 400°F. Lightly grease the wells of a muffin tin with butter or cooking spray. On a lightly floured work surface, roll out your puff pastry until it’s as large as the muffin tin. Using the wells of the muffin tin as a guide, cut out 12 equal squares and poke each one several times with the tines of a fork. Push the dough squares into the wells of the muffin tin. 

Cut the Brie into 12 chunks. Place a chunk of Brie in each well and top a dollop (about 1 teaspoon per well) of strawberry jam. (If the puff pastry seems greasy or soft at this point, transfer to the fridge to firm up for 15 minutes before baking.) Sprinkle the bites with salt. Bake until puffed and golden, 22 to 25 minutes. 

Meanwhile, pick the thyme leaves and toss the stems. Let the puff pastry bites cool slightly in the pan before turning out. Transfer the bites to a plate, sprinkle with the thyme, and serve. 

Radish & Salted Butter Tea Sandwiches  

Set the butter on the counter and let it come to room temperature. Cut the rye loaf into 8 slices. Slice the radishes. Spread each piece of bread with softened butter and sprinkle with flake finishing salt. Top with the radishes. Season with a grind of pepper. Cut each sandwich into 4 triangles. Arrange on a platter for serving. 

Egg Salad & Watercress Tea Sandwiches 

Trim the watercress and discard the root ends. Rinse the leaves in cool water and pat or shake dry. Top 4 slices of brioche with the egg salad and watercress. Season with salt and pepper. Top each with another slice of brioche. Trim the crusts and cut each sandwich into 4 fingers. Arrange on a platter for serving.

Cucumber Slices with Smoked Salmon & Dill Crème Fraîche

Slice the cucumbers into thin rounds (about ¼ inch thick). Chop 2 tablespoons dill and pick a handful of the fronds. In a small bowl, mix together the chopped dill with 1 container of crème fraîche. Season to taste with salt and pepper. Flake the smoked salmon. Top each cucumber round with a small dollop (about ½ teaspoon) of the dill crème fraîche and a piece of smoked salmon. Top with the dill fronds and a sprinkle of everything bagel seasoning. Arrange on a platter for serving.

Scones with Strawberry Jam & Crème Fraîche

If you’d like to serve the scones warm, pop them in the oven at 350°F to warm through. When ready to serve, set out the scones alongside the strawberry jam, the remaining crème fraîche, and leftover salted butter. 

Earl Grey Tea 

Bring a pot of water to a boil. Add 2 bags of tea and steep for 4 to 5 minutes. Serve hot with milk and sugar, if you want it creamy and sweet. 

Fresh Mint & Honey Tisane 

Bring a pot of water to a boil. Pick the mint and toss the stems. Slice the lemon into thin rounds. Lightly crush half of the mint by clapping it firmly between your palms. Place the bruised mint leaves in a teapot or other heat-proof serving vessel, reserving the rest for serving. Pour the boiling water into the teapot, and steep for 5 to 10 minutes or until the water is light green and minty. Strain out the herbs and pour the tea into cups. Sweeten each cup of tea with 1 teaspoon honey or other sweetener. Top each cup of tea with the reserved fresh mint leaves and a slice of lemon, and serve hot.  

Note: The puff pastry will arrive frozen. Place it in the fridge to defrost for 2 to 3 hours before handling. 

Contains: wheat, eggs, milk, fish.