25+ Refreshing Easter Afternoon Tea Recipes For your Refreshment

Easter is the perfect time to gather friends and family for a joyous celebration, and what better way to share in the festivities than with a delightful Easter afternoon tea?

Whether you’re hosting a small gathering or an elegant springtime event, a well-curated tea spread can elevate the occasion and leave everyone smiling.

From delicate finger sandwiches to sweet treats like scones, pastries, and cakes, an Easter afternoon tea offers endless possibilities.

If you’re looking for inspiration, we’ve compiled a list of 25+ Easter afternoon tea recipes that will impress your guests and add a festive touch to your celebration.

These recipes include savory bites, sweet indulgences, and refreshing drinks that cater to every palate.

So, get ready to create a memorable Easter tea experience with recipes that are as beautiful as they are delicious!

25+ Refreshing Easter Afternoon Tea Recipes For your Refreshment

Easter afternoon tea is more than just a meal—it’s a moment to relax, celebrate, and savor the season’s flavors.

With these 25+ Easter afternoon tea recipes, you can create a spread that is both delicious and visually stunning, featuring a mix of sweet and savory options that will delight your guests.

Whether you’re baking up traditional treats like hot cross buns or serving up new favorites like lemon raspberry madeleines, your Easter gathering will be a hit.

So, let the tea steep, the pastries bake, and the laughter flow—because a well-planned Easter tea is sure to create lasting memories for everyone at your table.

Lemon Lavender Scones

Lemon lavender scones offer a delightful blend of floral fragrance and citrus zing, perfect for an Easter afternoon tea. The delicate balance of lemon zest and lavender provides a refreshing, light flavor that complements any tea variety. These scones are soft, crumbly, and rich in taste, making them a wonderful addition to your Easter celebration.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 tablespoon dried culinary lavender
• 1 tablespoon lemon zest
• 1/2 cup buttermilk
• 1 egg (for brushing)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Stir in the lavender and lemon zest.
5. Pour in the buttermilk and gently mix until just combined. Be careful not to overwork the dough.
6. Turn the dough onto a lightly floured surface and gently pat it into a round disk about 1 inch thick.
7. Use a round cutter to cut out scones and place them on the prepared baking sheet.
8. Beat the egg and brush the tops of the scones with the egg wash for a golden finish.
9. Bake for 15-20 minutes, or until the scones are lightly golden on top.
10. Let them cool slightly before serving.

These lemon lavender scones are a perfect blend of sweet and aromatic flavors that will bring a unique touch to your Easter afternoon tea. The delicate floral notes from the lavender combined with the zesty lemon make them a sophisticated yet comforting choice. Whether served with clotted cream or jam, these scones will surely be a crowd-pleaser at your gathering.

Cucumber and Cream Cheese Tea Sandwiches

Cucumber and cream cheese tea sandwiches are a timeless classic for any afternoon tea. Their cool, crisp texture and creamy filling provide a refreshing and light bite that pairs wonderfully with tea. These sandwiches are not only delicious but also easy to make, making them an ideal choice for a busy Easter celebration.

Ingredients:

• 8 slices of white or whole wheat bread, crusts removed
• 1 medium cucumber, thinly sliced
• 1/2 cup cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the cream cheese, mayonnaise, chopped dill, salt, and pepper. Mix until smooth and well-blended.
2. Spread a generous layer of the cream cheese mixture on each slice of bread.
3. Arrange the thin cucumber slices evenly on four slices of the prepared bread.
4. Top each cucumber layer with the remaining slices of bread, cream cheese side down.
5. Using a sharp knife, cut the sandwiches into quarters or triangles, depending on your preference.
6. Arrange the sandwiches on a platter and serve immediately.

Cucumber and cream cheese tea sandwiches are a light, refreshing, and satisfying option for your Easter afternoon tea. The delicate crunch of the cucumber, paired with the creamy dill-infused spread, creates a harmonious flavor that’s both simple and elegant. These sandwiches are easy to make ahead, allowing you to enjoy the company of your guests without the stress of last-minute preparations.

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake cupcakes with cream cheese frosting are a delightful way to celebrate Easter with a rich, spiced dessert. These mini cupcakes are moist and packed with flavor, offering a perfect balance of sweetness and warmth. Topped with velvety cream cheese frosting, they make for a showstopping addition to any afternoon tea spread.

Ingredients:
For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk the eggs and sugar until light and fluffy. Stir in the oil and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the grated carrots and nuts (if using).
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely on a wire rack.

For the frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, and beat until light and fluffy.
3. Frost the cooled cupcakes with a generous amount of cream cheese frosting.

Carrot cake cupcakes with cream cheese frosting are the epitome of comfort and elegance. Their warm spices, moist texture, and rich cream cheese topping make them an irresistible treat for Easter afternoon tea. These cupcakes are easy to serve in individual portions, ensuring each guest enjoys a perfect bite of this delightful dessert. The combination of sweetness and spice makes them a perfect way to wrap up your tea party with a satisfying and festive note.

Raspberry Almond Tartlets

Raspberry almond tartlets are a perfect combination of buttery, flaky pastry and sweet, tangy raspberry filling, all enhanced by the rich flavor of almond. These little tarts are beautifully elegant, making them ideal for an Easter afternoon tea. The balance of tart raspberry and nutty almond is a refreshing departure from traditional desserts, offering a touch of sophistication to your celebration.

Ingredients:
For the tart crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 2 tablespoons ice water

For the filling:

• 1/4 cup almond meal
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 teaspoon almond extract
• 1/4 cup raspberry jam
• Fresh raspberries for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or use individual tartlet pans.
2. In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse again. Gradually add the ice water until the dough just comes together.
4. Turn the dough out onto a floured surface and knead it lightly until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
5. Roll out the dough on a floured surface and cut into circles to fit your tartlet pans. Press the dough into the pans, trimming any excess.
6. In a medium bowl, beat the almond meal, sugar, butter, egg, and almond extract until smooth.
7. Spoon the almond filling into the prepared crusts, filling each about 2/3 full.
8. Drop a small spoonful of raspberry jam in the center of each tartlet.
9. Bake for 18-20 minutes or until the crust is golden and the filling is set.
10. Let the tartlets cool, then top with fresh raspberries.

Raspberry almond tartlets are a delightful treat that offers a perfect balance of textures and flavors. The flaky pastry provides a satisfying crunch, while the almond filling gives a rich, nutty flavor that pairs beautifully with the fresh raspberries and raspberry jam. These tartlets are not only a visual treat but also a delicious way to add some elegance to your Easter afternoon tea. Their bite-sized format makes them perfect for sharing, leaving your guests wanting more.

Strawberry Shortcake Biscuits

Strawberry shortcake biscuits are a festive and simple dessert that embodies the essence of spring. Fresh strawberries, sweetened to perfection, sit atop buttery, flaky biscuits, all topped with a dollop of whipped cream. This classic dessert is a wonderful addition to Easter afternoon tea, bringing a burst of freshness and sweetness to your gathering.

Ingredients:
For the biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 1 tablespoon sugar

For the filling:

• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the buttermilk and stir until just combined. Do not overwork the dough.
4. Turn the dough out onto a floured surface and gently knead a few times. Roll the dough out to about 1-inch thickness and use a biscuit cutter to cut out rounds.
5. Place the biscuits on the prepared baking sheet and sprinkle with sugar.
6. Bake for 12-15 minutes or until the biscuits are golden brown.
7. While the biscuits bake, toss the sliced strawberries with sugar and lemon juice, allowing them to macerate and release their juices.
8. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
9. To serve, slice the biscuits in half, spoon some macerated strawberries on the bottom half, and top with whipped cream. Place the top biscuit half on top and garnish with more whipped cream and strawberries.

Strawberry shortcake biscuits are a refreshing and indulgent treat that adds a celebratory touch to your Easter afternoon tea. The light, flaky biscuits provide the perfect contrast to the juicy, sweet strawberries and the creamy whipped topping. This classic dessert is easy to prepare yet feels indulgent, making it a wonderful centerpiece for your gathering. The combination of fresh fruit and rich cream will surely delight your guests.

Orange Poppy Seed Muffins

Orange poppy seed muffins are a delightful treat that captures the bright flavors of citrus and the slight crunch of poppy seeds. These muffins are light, fluffy, and bursting with the freshness of orange zest, making them a perfect choice for Easter afternoon tea. The citrusy sweetness pairs wonderfully with a cup of tea, offering a refreshing contrast to heavier fare.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons fresh orange juice

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.
3. In another bowl, whisk together the sugar, eggs, melted butter, milk, orange zest, orange juice, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the muffins cool, make the glaze by whisking together the powdered sugar and orange juice.
8. Drizzle the glaze over the cooled muffins before serving.

Orange poppy seed muffins are a light, citrusy treat that will brighten up any Easter afternoon tea. Their fluffy texture, combined with the crunch of poppy seeds, makes them a delightful bite alongside your tea. The sweet orange glaze adds a burst of extra flavor, making these muffins irresistible. These muffins are perfect for guests looking for something refreshing yet indulgent, adding a touch of brightness to your celebration.

Chocolate Dipped Coconut Macaroons

Chocolate dipped coconut macaroons are a sweet and indulgent treat, perfect for Easter afternoon tea. These chewy coconut delights are dipped in rich dark chocolate, adding an elegant touch to their simple yet delicious flavor. With a crispy exterior and soft, coconut interior, they offer the perfect balance of sweetness and texture.

Ingredients:

• 2 1/2 cups sweetened shredded coconut
• 2/3 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips
• 1 teaspoon coconut oil (for dipping)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until evenly mixed.
3. In a separate bowl, beat the egg whites and salt with an electric mixer until stiff peaks form.
4. Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the eggs.
5. Use a spoon or cookie scoop to form small mounds of the coconut mixture on the prepared baking sheet.
6. Bake for 15-20 minutes, or until the macaroons are golden brown and slightly firm to the touch.
7. Let the macaroons cool completely on the baking sheet.
8. While the macaroons cool, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
9. Dip the bottom of each macaroon into the melted chocolate, allowing any excess to drip off.
10. Place the dipped macaroons back on the parchment paper to set the chocolate.

Chocolate dipped coconut macaroons offer the perfect combination of chewy coconut and rich, velvety chocolate. These treats bring a touch of elegance to your Easter afternoon tea, and the dark chocolate dip adds a sophisticated flavor contrast. Their crisp exterior and soft interior will make them an irresistible addition to your spread, appealing to both coconut and chocolate lovers alike.

Hot Cross Buns

Hot cross buns are a traditional Easter treat, known for their soft, spiced texture and the signature cross on top. These warm, sweet buns are lightly flavored with cinnamon and nutmeg, and often studded with currants or raisins. A sweet glaze and the iconic cross make them not only delicious but visually appealing, perfect for your Easter afternoon tea.

Ingredients:
For the buns:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup whole milk
• 1/4 cup water
• 1/4 cup unsalted butter
• 2 large eggs
• 1 cup currants or raisins
• 1 tablespoon orange zest
• 1/4 cup warm water (for yeast)

For the cross:

• 1/4 cup all-purpose flour
• 1/4 cup water

For the glaze:

• 1/4 cup sugar
• 2 tablespoons water

Instructions:

1. In a small bowl, dissolve the yeast in 1/4 cup of warm water and let it sit for 5 minutes, until foamy.
2. In a large bowl, combine the flour, sugar, salt, cinnamon, and nutmeg.
3. In a saucepan, warm the milk, water, and butter over medium heat until the butter is melted. Let it cool slightly.
4. Pour the milk mixture into the dry ingredients and add the yeast mixture. Stir in the eggs, currants, and orange zest.
5. Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 1-1.5 hours, or until doubled in size.
7. Preheat the oven to 375°F (190°C). Punch down the dough, then divide it into 12 equal pieces and shape them into buns.
8. Place the buns on a greased baking sheet and allow them to rise for another 30 minutes.
9. For the cross, mix the flour and water into a smooth paste. Using a piping bag, pipe a cross onto each bun.
10. Bake the buns for 20-25 minutes, or until golden brown.
11. While the buns bake, prepare the glaze by simmering the sugar and water together until the sugar dissolves.
12. Brush the warm buns with the glaze to give them a shiny finish.

Hot cross buns are a beloved Easter tradition, and their warm, spiced flavors and sweet glaze make them perfect for afternoon tea. The soft, pillowy texture and rich fruitiness of the currants or raisins are balanced by the fragrant spices of cinnamon and nutmeg. The sweet glaze and cross make them not only delicious but also festive and beautiful, adding a touch of tradition to your Easter tea.

Apricot and Pistachio Biscotti

Apricot and pistachio biscotti are crunchy, nutty, and perfectly paired with a cup of tea. These twice-baked Italian biscuits are studded with sweet dried apricots and savory pistachios, offering a delightful combination of flavors and textures. They make an excellent choice for Easter afternoon tea, especially for those who enjoy a bit of crunch with their tea.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup unsalted pistachios, chopped
• 1/2 cup dried apricots, chopped
• 1/4 cup honey

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk the sugar and eggs until pale and fluffy. Stir in the vanilla and almond extracts.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the pistachios, apricots, and honey.
6. Divide the dough into two equal portions and form each into a log, about 12 inches long, on the prepared baking sheet.
7. Bake for 20-25 minutes, or until the logs are firm and lightly golden.
8. Remove from the oven and let them cool for 10 minutes before slicing each log into 1/2-inch thick slices.
9. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until golden and crisp.
10. Let the biscotti cool completely before serving.

Apricot and pistachio biscotti are a sophisticated treat for your Easter afternoon tea. The nutty crunch of pistachios and the sweet chewiness of apricots perfectly complement the crisp texture of the biscotti. These twice-baked cookies are not only a delicious treat with tea but also easy to make ahead, allowing you to enjoy more time with your guests. The honey adds a touch of natural sweetness, making these biscotti a lovely addition to any celebration.

Lemon Raspberry Madeleines

Lemon raspberry madeleines are delicate, French-inspired cakes with a light, buttery texture and a bright, citrusy twist. The sweet-tart raspberries and refreshing lemon zest come together beautifully in these small, shell-shaped treats. Perfect for Easter afternoon tea, these madeleines offer an elegant, bite-sized indulgence that pairs wonderfully with a cup of tea.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• Zest of 1 lemon
• 1/4 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup fresh raspberries, mashed

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a madeleine pan with butter, then lightly dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, whisk the eggs and sugar together until thick and pale, about 5 minutes.
4. Add the melted butter, lemon zest, vanilla extract, and milk, and mix until well combined.
5. Gently fold the dry ingredients into the wet mixture until just incorporated.
6. Carefully fold in the mashed raspberries, being cautious not to overmix or crush the raspberries too much.
7. Spoon the batter into the madeleine pan, filling each mold about 2/3 full.
8. Bake for 10-12 minutes, or until the edges of the madeleines are golden and a toothpick inserted into the center comes out clean.
9. Allow the madeleines to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Lemon raspberry madeleines bring a light, refreshing flavor to your Easter afternoon tea, with the citrusy zing of lemon and the subtle sweetness of fresh raspberries. These elegant, shell-shaped cakes are a beautiful addition to your spread and offer a delightful balance of flavors. They’re soft, buttery, and perfect for pairing with tea, making them an ideal treat for any springtime gathering.

Mini Caramelized Onion Quiches

Mini caramelized onion quiches are savory, bite-sized delights that are perfect for Easter afternoon tea. The sweet and rich caramelized onions are paired with a creamy custard filling in a buttery, flaky pastry shell. These quiches offer a gourmet touch to your tea table and are sure to impress guests with their balance of flavors and textures.

Ingredients:
For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tablespoons ice water

For the filling:

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup grated Gruyère cheese
• Freshly ground black pepper to taste
• Fresh thyme leaves for garnish (optional)

Instructions:

1. To make the crust, combine the flour and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, and pulse until the dough begins to come together.
3. Turn the dough out onto a lightly floured surface, form it into a disk, and wrap in plastic wrap. Chill for at least 30 minutes.
4. While the dough chills, heat the olive oil in a pan over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until the onions are soft and caramelized. Set aside to cool.
5. Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut out small circles to fit a mini muffin tin. Press the dough into the tin.
6. In a bowl, whisk together the eggs and heavy cream. Stir in the grated Gruyère cheese, salt, and pepper.
7. Spoon a small amount of the caramelized onions into each pastry shell, then pour the egg mixture over the top.
8. Bake for 15-18 minutes, or until the quiches are set and lightly golden on top.
9. Garnish with fresh thyme leaves before serving, if desired.

Mini caramelized onion quiches add a savory option to your Easter afternoon tea, offering rich and creamy flavors in a delicate, bite-sized form. The sweet caramelized onions enhance the creamy filling, while the buttery crust provides the perfect crunch. These quiches are not only delicious but also versatile, as they can be served warm or at room temperature, making them a wonderful addition to your springtime tea party.

Pistachio and Rose Water Financiers

Pistachio and rose water financiers are delicate, almond-based French cakes with a unique twist. Infused with the fragrant flavor of rose water and the rich nuttiness of pistachios, these little cakes are perfect for an elegant Easter afternoon tea. Their golden-brown, slightly crispy exterior and tender, moist interior make them a refined treat that will impress your guests.

Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup shelled pistachios, finely ground
• 1/2 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon baking powder
• 2 large egg whites
• 1 teaspoon rose water
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a financier mold or mini muffin tin with butter.
2. In a small saucepan, melt the butter over medium heat until it becomes golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
3. In a food processor, pulse the pistachios until finely ground.
4. In a large bowl, combine the ground pistachios, flour, powdered sugar, and baking powder.
5. In a separate bowl, whisk the egg whites until they form soft peaks.
6. Gently fold the egg whites into the dry ingredients, then add the rose water, vanilla extract, and salt.
7. Gradually fold in the browned butter, mixing until smooth.
8. Spoon the batter into the prepared financier molds, filling each about 2/3 full.
9. Bake for 12-15 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
10. Let the financiers cool in the molds for a few minutes before transferring them to a wire rack to cool completely.

Pistachio and rose water financiers are an exquisite treat that combines the delicate flavors of rose water and the rich, earthy taste of pistachios. These little cakes are a perfect addition to your Easter afternoon tea, offering a refined and aromatic experience. The light, moist texture paired with the crisp edges makes them irresistible. Their elegant appearance and unique flavor make them a standout choice for your springtime celebration.

Elderflower and Lemon Shortbread Cookies

Elderflower and lemon shortbread cookies are a sophisticated twist on the classic shortbread, with the delicate floral notes of elderflower and the refreshing zing of lemon. These buttery cookies are perfect for Easter afternoon tea, offering a rich, melt-in-your-mouth texture with a hint of citrus and floral sweetness that makes them a unique and elegant treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1 tablespoon elderflower cordial
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Add the lemon zest, elderflower cordial, and vanilla extract, and mix to combine.
4. Gradually add the flour and salt, mixing until the dough comes together.
5. Roll the dough into a ball, then flatten it slightly. Between two sheets of parchment paper, roll the dough out to about 1/4 inch thick.
6. Use a cookie cutter to cut out your desired shapes, then transfer the cookies to the prepared baking sheet.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool completely on a wire rack before serving.

Elderflower and lemon shortbread cookies are an elegant and fragrant addition to your Easter afternoon tea. The floral sweetness of elderflower paired with the refreshing lemon zest makes for a sophisticated and light flavor profile. These buttery cookies are simple to make but have an exquisite taste and texture that will elevate your tea party. They are the perfect balance of sweet, floral, and citrus, making them an irresistible treat.

Smoked Salmon and Cucumber Tea Sandwiches

Smoked salmon and cucumber tea sandwiches are a classic savory option for Easter afternoon tea. The delicate smokiness of the salmon pairs beautifully with the crispness of cucumber and a touch of cream cheese, making these sandwiches refreshing and light yet full of flavor. Served on soft white or whole grain bread, they are a sophisticated choice for any springtime gathering.

Ingredients:

• 8 slices of white or whole grain bread
• 4 oz smoked salmon
• 1/2 cucumber, thinly sliced
• 4 oz cream cheese, softened
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Spread a thin layer of cream cheese on each slice of bread.
2. Sprinkle a pinch of chopped dill over the cream cheese on each slice.
3. Place a layer of smoked salmon on four of the bread slices.
4. Arrange thin slices of cucumber over the salmon.
5. Squeeze a few drops of lemon juice over the cucumber and season with salt and pepper.
6. Place the other slices of bread on top to complete the sandwiches.
7. Trim the crusts from the sandwiches and cut each sandwich into quarters or fingers.
8. Serve immediately or refrigerate until ready to serve.

Smoked salmon and cucumber tea sandwiches are a light and refreshing savory treat that adds variety to your Easter afternoon tea spread. The combination of creamy cheese, delicate salmon, and crisp cucumber offers a satisfying yet subtle flavor profile that pairs beautifully with your tea. These sandwiches are easy to prepare and present beautifully, making them the perfect addition to your celebration.

Carrot Cake Scones with Cream Cheese Glaze

Carrot cake scones are a delightful Easter treat, combining the comforting flavors of carrot cake with the tender, flaky texture of a scone. These scones are infused with cinnamon, nutmeg, and grated carrots, and topped with a rich cream cheese glaze. They are perfect for a spring afternoon tea, offering both sweetness and a bit of spice to your tea table.

Ingredients:
For the scones:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup finely grated carrots (about 2 medium carrots)
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract

For the cream cheese glaze:

• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the grated carrots until evenly distributed.
5. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir gently until the dough just comes together. Be careful not to overwork the dough.
7. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
9. Bake for 15-18 minutes, or until the scones are golden brown.
10. While the scones bake, prepare the glaze by whisking together the cream cheese, powdered sugar, milk, and vanilla extract until smooth.
11. Drizzle the glaze over the cooled scones before serving.

Carrot cake scones with cream cheese glaze offer the best of both worlds: the comforting flavor of carrot cake and the delicate texture of a scone. With a touch of cinnamon and nutmeg, they are perfectly spiced and wonderfully sweet, topped off with a decadent cream cheese glaze. These scones are a deliciously festive addition to your Easter afternoon tea, providing a satisfying, treat for those who enjoy a bit of spice in their dessert. They are easy to make, yet offer an elegant presentation and delightful flavor that will surely impress your guests.

Note: More recipes are coming soon!