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10 Divine Snacks to Serve at Your Tea Party

10 Divine Snacks to Serve at Your Tea Party

| On 13, Jun 2013


Have you decided to throw an old fashioned tea party, without knowing what you’re getting yourself into? You got the invitations out, planned out all activities and made the arrangements for your guests to have a great time. The biggest challenge, though, is what to serve besides tea, of course.


Putting together the menu for the tea party could be the hardest part. This is an occasion that everyone looks upon with great expectation and you, the host, must pay attention to every little detail. You want to find the perfect combination of snacks that will go hand in hand with everything else.


There can be a lot of delicious foods that go fabulously alongside a cup of tea, but you need not look further. We have made a list of 10 delightful snacks that will turn your party into a story everyone will be talking about for years to come.

1. Curried Chicken Tea Sandwiches

Start them off with this spicy appetizer: a flawless opening act for the sweet treats to be served.



  • 1/2 cup flaked coconut
  • 1/2 cup chopped almonds
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons orange marmalade
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups diced cooked chicken
  • 12 (1/2-inch-thick) pumpernickel, wheat, or white bread slices
  • 3 tablespoons diced green onions



Bake coconut and almonds in shallow baking pans at 350°, stirring occasionally, 5 to 10 minutes or until toasted.

Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.


2. Smoked salmon & avocado on rye

It’s very easy to make, you can get the ingredients ready and put them together right before the party. This makes for a luscious prelude for what will come next.



  • ½ avocado
  • chilli paste
  • squeeze lime or lemon juice
  • rye bread
  • few slices smoked salmon
  • lime wedges
  • (slices of roast chicken or turkey also work well)



Mash the avocado with a little chilli paste and a squeeze of lime or lemon juice. Spoon over a slice of rye bread and top with the sliced smoked salmon and lime wedges.

This is also good with sliced roast chicken or turkey.


3. Apple scones with blackberry compote

Serve with cream or butter and blackberry compote. You can make them before hand, freeze and then warm up in the oven.



  • 225g self-raising flour , plus extra for dusting
  • 50g butter
  • 4 tbsp golden caster sugar
  • ¼ tsp cinnamon
  • 1 apple , peeled, cored and diced
  • 125ml milk , plus extra for brushing
  • clotted cream and fresh or defrosted blackberry compote (see goes well with), to serve



Heat oven to 220C/200C fan/gas 7. Tip flour into a large bowl with butter then rub in using fingers until the mix looks like fine crumbs. Stir in sugar and cinnamon, add apple and give everything a mix.

Pour in milk and stir it in quickly, then fold dough over 2-3 times until it’s a little smoother. Tip onto a lightly floured surface; pat into a round about 3cm deep.

Dip a 6cm cutter into some flour then cut out scones, flouring the cutter each time. Squash offcuts lightly back into a round and repeat until all dough is used up. Brush tops with a little milk then place on to a lightly floured baking sheet and bake for 18-20 mins until risen and golden. Allow to cool on the tray.


4. Strawberry Jam

There can’t be a good tea party without good jam. You can just buy this from the store, but if you’re feeling handy try this easy recipe.



  • 2 pounds fresh strawberries, hulled
  • 4 cups white sugar
  • 1/4 cup lemon juice



In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.


5. Hot cross buns

These also go great with butter or you can decorate them with frostin.



  • 2 cups white bread flour, plus extra for dusting
  • 2 cups all-purpose white flour
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1 1/2 teaspoons instant yeast
  • 2/3 cup raisins, currants, or golden raisins (or a mix)
  • Finely grated zest of half an orange
  • 1/4 heaping teaspoon each of cinnamon, nutmeg, and allspice
  • 2 teaspoons fine salt
  • 3 1/2 tablespoons castor sugar
  • 1 medium egg
  • 3 1/2 tablespoons butter



In a bowl, combine the flours, water, milk, yeast, salt, and sugar. Add the egg and butter and mix to a sticky dough. Then, add the dried fruit, orange zest, and spices and knead until silky and smooth. Cover the dough and let rise in a warm place for about 1 hour, until doubled in size. Deflate the risen dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic wrap or cloth, and let proof for about 30 minutes, until roughly doubled in size. Preheat the oven to 200 °C.

Transfer the risen buns to a baking sheet and pipe a cross on top of each one, then bake for 15 to 20 minutes. Meanwhile, melt jam and water in a pan. Brush over the buns to glaze as you take them from the oven. Transfer to a wire rack to cool. Serve hot, cross, or toasted. Knock back dough by squashing with your fist, and divide into 20 even-sized pieces – keep covered with a clean tea towel so they don’t dry out. Shape each into a sausage and place on an oiled baking tray. Cover with oiled cling film and rise until doubled in size again.

Heat oven to 200C/180C fan/gas 6. Remove film and cook buns on top shelf for 8-10 mins, until golden. Cool on a wire rack. To decorate, mix icing sugar with a little water until stiff but spreadable – add food colouring, if you like. Dip in the top of each bun and scatter with sprinkles.


6. Tea Cakes

A great snack to leave out on the table all throughout the party, these buttery treats are great to nibble on.



  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt



Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.

Combine flour, soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended after each addition. Divide dough in half; wrap each portion in plastic wrap, and chill 1 hour. Roll half of dough to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on parchment paper-lined baking sheets.

Bake at 350° for 10 to 12 minutes or until edges begin to brown; let stand on baking sheet 5 minutes. Remove to wire racks to cool. Repeat procedure with remaining dough.


7. Lemon Bars

A classic desert that is hard to resist. Slice them up small to make mini portion, you don’t want everyone to fill up only on this.



For the base:

  • 175g plain flour
  • 50g ground rice
  • 85g golden caster sugar
  • 140g cold butter , diced
  • 1 tbsp milk

For the topping:

  • zest 3 lemons , plus 200ml/7fl oz juice (about 4 lemons)
  • 3 eggs
  • 200g caster sugar
  • 25g flour
  • icing sugar , to dust



Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.

Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.


8. English madeleines

Serve them with cherry jam glaze and you’ll make your guests go crazy.



  • 100g butter , softened, plus extra for greasing
  • 200g desiccated coconut
  • 140g caster sugar
  • 140g plain flour
  • 1 large egg
  • 140g full-fat coconut yogurt (we used Yeo Valley Greek-style)
  • 85g glacé cherries , finely chopped
  • 140g cherry jam



Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.

Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.


9. Chocolate Pound Cake

There’s nothing like chocolate and people will surely be craving it, so you cannot have enough.



  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 (8-ounce) semi-sweet chocolate bar or chocolate chips
  • 1 (16-ounce) can chocolate syrup
  • 1/2 teaspoon baking soda
  • 1 cup sour milk or buttermilk*
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour Powdered (confectioner’s) sugar (optional)



Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan, leaving 2 inches at the top for the cake to rise. In a large bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat until fully incorporated.

In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth. Remove from heat. Learn different techniques for How To Melt Chocolate. To the melted chocolate, add chocolate syrup and butter-sugar mixture; stir until well mixed.

Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan.

Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.


10. Marmalade muffins

If you felt like there was something missing, well, you can never go wrong with muffins, even if it’s the only thing you serve. But don’t.



  • 175g plain flour
  • 25g porridge oats , plus extra for sprinkling
  • 175g light soft brown sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • zest and juice 1 orange
  • 1 tbsp sunflower oil
  • 150g pot plain yogurt
  • 1 large egg
  • 9 tsp chunky marmalade



Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.

Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.


Now you’re party is starting to get in shape. With these recipes you will be able to satisfy even the most pretentious guest and give everyone a memory of a life time. Soon they’ll be asking you to throw one every week.



We’ll soon launch our new incredibly tasty tea blends. Join us, there are lots of special gifts waiting for you.


  1. mary carter

    sorry you have shown french madelines not English. Ours are baked in small dariole moulds when baked and cooled have jam brushed all around the outside of the cake and then are rolled in dessicated coconut. Traditionally topped with a little white icing and half a glace cherry.