05 Feb Tea Party Menu: Traditional English Scones and Italian Biscotti Recipes

I returned from India with loads of tea, so naturally, decided to host a tea party! I’ve shared the full menu and recipes below so you can recreate the spread at home. As winter rolls on, think of these comforting recipes as your little arsenal of warmth against the chilly days and evenings.

And a quick travel aside before we begin: if you’re heading abroad, skip the Duty Free tea. Why am I only learning this now? Trust me, your wallet will thank you.

Enjoy!

~TEA PARTY MENU~

Sandwiches & Savories

Traditional English Scones with Currants
Tri-color Quinoa Salad with Mint, Barberries, and Candied Hazelnuts
Cucumber Crackers with Dill and Whipped Cream Cheese
Egg Salad Sandwiches with Scallions and Mint

Pastries & Sweets
GF Mini Coconut Cupcakes with Lemon Buttercream Frosting
Italian Cranberry-Orange Pistachio Biscotti

~Teas~
Royale Darjeeling Tea (Summer Season 1^st Flush)
Imperial Saffraon Masala Chai

Traditional English Scones

Lightly sweet and deeply comforting, these were an indulgent departure from my usual gluten-free routine. Guests asked for seconds. Enjoy warm, slathered with jam alongside a steaming cup of tea.

Makes 4, 2½” square biscuits

Ingredients
2 cups Italian 00 flour
2 teaspoons baking powder
¼ cup caster sugar (or finely ground cane sugar)
¼ tsp salt
¼ cup butter, unsalted, 85% fat, cubed, cold
½ cup milk
¼ cup heavy cream or Kefir
Egg yolk (for glaze)
¼ cup currants (or sultanas or raisins)

Preheat the Oven: Set your oven to 220°C (430°F). Line a baking sheet with parchment paper.

Mix the Dry Ingredients: In a large mixing bowl, stir together the flour, baking powder, sugar, and salt.

Add the cold butter to the bowl. Use your fingertips to rub the butter into the flour until the mixture looks like coarse breadcrumbs…no lumps or clumps of butter. Do not overwork.

Add the Wet Ingredients: Pour in the milk and heavy cream, slowly monitoring for wetness. Stir gently with a spatula until the dough starts to come together. The dough should be like a play-dough consistency; adjust with more milk if needed. If using raisins, currants or sultanas, fold them in now.

REST; cover the dough and let rest 2 minutes.

Shape the Dough: Sprinkle a light layer of flour on your work surface, then place the dough on it. Gently press it into a 1-inch thick circle or square.

Cut the Scones: Use a round cutter (or cut the dough into squares) to cut out scones. Do not twist, as that will cause the dough to rise unevenly.

Place them on the prepared baking sheet. Brush with egg yolk and let rest 5 minutes (OPTIONAL: brush with egg wash again).

Bake the Scones: Bake for 18 minutes, or until the tops turn a golden brown color. Remove from the oven and let them cool slightly.

Serve and Enjoy: Serve warm with clotted cream and jam for an authentic British tea experience.

Italian Cranberry-Orange Pistachio Biscotti

The best biscotti recipe! Made with Italian 00 flour and infused with orange peel, the texture and flavor were perfection. Perfect for dunking and munching.  (If you prefer a gluten-free version, try this recipe).

Yield: 12 biscotti
125 g (¾ c) 00 Italian pizza flour
2 tsp baking powder
⅛ tsp salt
1 tsp finely ground dried orange peel
2 tbsp castor sugar (or ground granulated sugar)
1 large egg
2 Tbsp butter, 85% fat, softened
½ tsp vanilla extract
40 g (⅓ c) dried cranberries
40 g (⅓ cup) shelled pistachios

Preheat oven to 175 °C / 350 °F. Line a baking sheet with parchment.

In a medium bowl, combine the flour, baking powder, salt, and ground orange peel.

In a large bowl, whisk the egg, butter, sugar, and vanilla until smooth. Fold the dry ingredients into the wet until sticky dough forms. Fold in cranberries & pistachios.

Transfer dough to a floured surface, and shape into a log ~25–28 cm (10–11 in) long and 4–5 cm (1.5–2 in) wide.

First bake: Bake 18-20 minutes until lightly golden and firm.

Cool 10 minutes, then reduce oven to 160 °C / 320 °F.

Slice biscotti: Using a serrated knife, cut diagonally into ~1–1.5 cm (½ in) slices.

Second bake: Bake slices 10–12 minutes per side until crisp (thinner slices crisp faster).

Cool completely on a wire rack.

GF Mini Coconut Cupcakes with Lemon Buttercream Frosting

Prepare the batter according to the cake recipe here. Instead of baking as a cake, divide the batter into mini-muffin tins and bake for 20–25 minutes, or until the batter has set and springs back when touched gently.
Yield: 24 mini cupcakes.