30+ Must Try Easter Sunday Tea Recipes to Celebrate in Style

Easter Sunday is a time for celebration, family, and of course, delicious food.

If you’re hosting a gathering this year, why not make your Easter celebration extra special with a lovely afternoon tea? Whether you’re serving it for a small group of friends or hosting a grand family gathering, Easter Sunday tea can be both elegant and simple.

The key to a memorable tea is a blend of flavors, from freshly brewed tea to delectable bites that range from sweet to savory.

This blog features 30+ Easter Sunday tea recipes that will help you create a springtime feast to remember.

From delicate finger sandwiches and scones to flavorful jams and irresistible desserts, you’ll find a variety of ideas that will cater to every guest’s tastes.

These recipes are designed to showcase the vibrant flavors of spring, while still honoring traditional Easter treats.

Whether you’re looking to make a classic tea, something with a little twist, or just need inspiration for the perfect pastries, we’ve got you covered!

30+ Must Try Easter Sunday Tea Recipes to Celebrate in Style

With Easter Sunday just around the corner, it’s the perfect opportunity to treat your loved ones to an afternoon of tea, treats, and conversation.

These 30+ Easter Sunday tea recipes will not only impress your guests but also create a festive and welcoming atmosphere for your gathering.

Whether you’re preparing savory bites, fresh scones, or delightful desserts, each recipe brings its own unique touch to the table, allowing you to cater to diverse tastes while celebrating the beauty of the season.

Don’t forget to complement your food with a selection of teas that suit the occasion, from fragrant floral blends to refreshing iced teas.

By using these recipes, you can create a perfect Easter Sunday tea experience that is both enjoyable and memorable.

So, gather your ingredients, invite your friends and family, and celebrate Easter in the most delicious way possible!

Easter Sunday Lemon and Lavender Shortbread Cookies

These delicate shortbread cookies are a perfect treat for Easter Sunday tea. Infused with refreshing lemon and fragrant lavender, they offer a delightful balance of sweetness and floral aroma. With a melt-in-your-mouth texture and a subtle burst of citrus, these cookies are sure to be a hit at your Easter gathering.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons dried lavender buds
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.
3. Add the lemon zest, lavender buds, and vanilla extract to the butter mixture. Stir in the lemon juice.
4. Gradually add the flour and salt, mixing until a dough forms.
5. Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out shapes or simply slice into rounds.
6. Place the cookies on the prepared baking sheet, leaving space between each one.
7. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
8. Let the cookies cool on a wire rack before serving.

These lemon and lavender shortbread cookies are an elegant addition to any Easter tea spread. Their light, buttery texture combined with the calming floral flavor of lavender and the zesty freshness of lemon makes them a memorable treat. Serve these cookies with a pot of Earl Grey tea for a truly refined experience, or pair with a light herbal infusion for a more floral touch. They’re simple to make yet incredibly sophisticated, and sure to delight your guests this Easter Sunday.

Easter Sunday Strawberry and Rhubarb Scones

These strawberry and rhubarb scones are a delightful mix of sweet and tart flavors, perfect for Easter Sunday tea. The combination of juicy strawberries and tangy rhubarb creates a refreshing, seasonal treat. Fluffy, buttery, and slightly crumbly, these scones are ideal for pairing with a dollop of clotted cream or jam.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup heavy cream
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, chopped
• 1 cup fresh rhubarb, chopped
• 1 tablespoon coarse sugar (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped strawberries and rhubarb.
6. Turn the dough out onto a floured surface and gently knead until it comes together. Pat the dough into a circle about 1-inch thick.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Sprinkle the tops of the scones with coarse sugar and bake for 18-20 minutes, or until golden brown.
9. Allow the scones to cool slightly before serving.

Strawberry and rhubarb scones offer the perfect balance of sweetness and tartness, making them a standout addition to your Easter tea table. Their tender, flaky texture complements the fresh, juicy fruits, while the slight tang of rhubarb adds an extra layer of flavor. These scones are not only a treat for the taste buds but also for the eyes, with their beautiful pink hues and golden crusts. Pair with a refreshing iced tea or a light, fruity white wine for a vibrant, seasonal touch.

Easter Sunday Carrot Cake Tea Loaf

A carrot cake tea loaf is an ideal choice for Easter Sunday, as it blends the warm flavors of carrot cake with the convenience of a loaf format. Spiced with cinnamon and nutmeg, this moist, flavorful bread is studded with nuts and raisins, making it a hearty and satisfying treat. Perfect for slicing and serving with a cup of tea, it’s a classic choice for the holiday.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the oil and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until combined.
5. Fold in the grated carrots, walnuts, and raisins.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This carrot cake tea loaf is a comforting and indulgent choice for Easter Sunday. Its rich, spiced flavor and moist crumb make it a perfect companion for a cozy tea break. The addition of walnuts and raisins adds texture and sweetness, while the carrots provide a subtle earthiness that complements the spices beautifully. Serve it as is or with a drizzle of cream cheese icing for an extra touch of decadence. This tea loaf is not only a crowd-pleaser but also a festive nod to the season’s abundance, making it a perfect addition to your Easter celebration.

Easter Sunday Orange and Almond Cake

This orange and almond cake is a light and fragrant dessert that pairs perfectly with a cup of tea on Easter Sunday. The natural sweetness of the oranges combined with the rich, nutty flavor of almonds creates a beautifully moist and flavorful cake. Its subtle citrusy aroma and delicate texture make it a sophisticated yet simple treat for your holiday gathering.

Ingredients:

• 2 large oranges
• 1 1/2 cups almond flour
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Place the oranges in a pot of water and bring to a boil. Simmer for 45 minutes to 1 hour until soft. Drain, then cut them in half and remove any seeds. Puree the cooked oranges (skin included) in a blender or food processor.
3. In a large bowl, whisk the eggs and sugar until light and fluffy. Add the vanilla extract and the pureed oranges, mixing until combined.
4. Stir in the almond flour, baking powder, and salt, mixing until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Dust the cooled cake with powdered sugar before serving.

This orange and almond cake is a fresh, citrus-infused dessert that will brighten up your Easter Sunday tea spread. The combination of the zesty orange and nutty almond flour results in a cake that is rich in flavor yet light in texture. Perfect for those who enjoy gluten-free options, this cake is a refined treat that will stand out among your other Easter desserts. Serve it alongside a fragrant white tea or a mild green tea to complement the cake’s flavors. Its natural sweetness and vibrant aroma make it a lovely addition to any springtime celebration.

Easter Sunday Rosewater and Pistachio Madeleines

These delicate, buttery madeleines are flavored with rosewater and filled with chopped pistachios, creating a luxurious treat for your Easter Sunday tea. The light, spongy texture of the madeleines pairs perfectly with the subtle floral notes of rosewater, while the pistachios add a nutty crunch. These elegant little cakes will impress your guests with their refinement and flavor.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• Pinch of salt
• 2 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon rosewater
• 1/4 cup shelled pistachios, chopped
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease and flour a madeleine pan.
2. In a small bowl, sift together the flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs and sugar together until light and fluffy. Stir in the vanilla extract and rosewater.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Gently fold in the melted butter and chopped pistachios.
6. Spoon the batter into the madeleine pan, filling each mold about three-quarters full.
7. Bake for 10-12 minutes, or until the madeleines are golden and spring back when lightly touched.
8. Let the madeleines cool slightly in the pan before transferring them to a wire rack.
9. Dust with powdered sugar before serving.

Rosewater and pistachio madeleines are an enchanting addition to your Easter Sunday tea, offering a refined, floral note that elevates the traditional madeleine. The fragrant rosewater infuses the madeleines with a subtle floral flavor, while the pistachios provide a delightful crunch. These petite cakes are perfect for serving at a springtime gathering, where their delicate texture and aroma will create a memorable tea experience. Pair them with a floral white tea or a delicate herbal infusion to enhance the flavors, and enjoy a sophisticated touch to your holiday tea party.

Easter Sunday Raspberry and White Chocolate Swirl Cheesecake Bars

These raspberry and white chocolate swirl cheesecake bars offer a delightful combination of rich, creamy cheesecake and the bright, tart flavor of raspberries, all with a touch of indulgent white chocolate. They’re easy to make, cut into perfect serving sizes, and provide a visually stunning contrast of colors and flavors, making them an ideal dessert for your Easter Sunday tea.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 3/4 cup white chocolate chips, melted

Instructions:

1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour the cheesecake batter over the prepared crust, smoothing the top.
5. In a small bowl, mash the raspberries slightly with a fork to release their juice. Drop spoonfuls of the raspberry puree over the cheesecake mixture and swirl gently with a knife.
6. Drizzle the melted white chocolate over the top of the cheesecake and swirl to create a marbled effect.
7. Bake for 25-30 minutes, or until the cheesecake is set and a toothpick inserted in the center comes out clean.
8. Let the bars cool completely in the pan before refrigerating for at least 2 hours before slicing.
9. Slice into bars and serve chilled.

These raspberry and white chocolate swirl cheesecake bars are the perfect balance of creamy, tangy, and sweet, making them an irresistible treat for your Easter Sunday tea. The bright red swirls of raspberry contrast beautifully with the rich white chocolate, while the graham cracker crust adds a satisfying crunch. These cheesecake bars are not only a visual delight but also a deliciously indulgent bite-sized treat that guests will love. Serve with a chilled cup of tea or sparkling water for a refreshing, festive touch to your Easter celebration.

Easter Sunday Lemon Lavender Shortbread Cookies

These lemon lavender shortbread cookies are a fragrant and delicate treat that will bring a touch of elegance to your Easter Sunday tea. The zesty lemon adds a refreshing brightness, while the lavender infuses the cookies with a subtle floral flavor. The buttery, melt-in-your-mouth texture of the shortbread complements the unique combination of flavors, making these cookies a perfect addition to your holiday spread.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon fresh lemon zest
• 1 tablespoon dried lavender buds
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
3. Add the lemon zest, lavender buds, salt, vanilla extract, and lemon juice. Mix well to combine.
4. Gradually add the flour, mixing until the dough comes together.
5. Turn the dough onto a floured surface and roll it out to about 1/4-inch thickness.
6. Use a cookie cutter to cut out your desired shapes, then place the cookies on the prepared baking sheet.
7. Bake for 12-15 minutes or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Dust with a little powdered sugar before serving, if desired.

These lemon lavender shortbread cookies offer a refreshing and sophisticated twist on a classic treat. The bright citrus from the lemon and the fragrant lavender create a harmonious balance, while the rich, buttery shortbread ensures a satisfying texture. Their delicate flavor profile makes them the perfect companion to a light afternoon tea. Serve these cookies alongside a cup of Earl Grey tea to enhance their floral notes, creating a delightful and refined Easter treat your guests will remember.

Easter Sunday Carrot Cake Scones

These carrot cake scones combine the comforting flavors of a classic carrot cake with the light and crumbly texture of a scone. Filled with shredded carrots, warm spices like cinnamon and nutmeg, and a hint of orange zest, these scones are a perfect addition to your Easter Sunday tea table. The sweet cream cheese glaze drizzled on top takes them to the next level of indulgence, making them a festive and flavorful treat.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup whole milk
• 1 large egg
• 1 cup grated carrots (about 2 medium carrots)
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

For the glaze:

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

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, orange zest, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Stir in the grated carrots until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times. Shape the dough into a round disc about 1-inch thick and cut it into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
8. While the scones are baking, prepare the glaze by whisking together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
9. Once the scones have cooled slightly, drizzle the cream cheese glaze over the top and serve.

Carrot cake scones offer a delightful way to celebrate Easter with the warm, familiar flavors of a carrot cake, but in a fun, finger-friendly form. The spices, carrots, and orange zest create a flavorful base, while the cream cheese glaze adds a creamy sweetness that elevates the scones. These treats are perfect for an Easter Sunday tea party, bringing a festive touch to your celebration. Serve with a cup of chai tea or a rich black tea to complement the spices and enjoy a deliciously seasonal treat.

Easter Sunday Strawberry Rhubarb Tea Loaf

This strawberry rhubarb tea loaf combines the sweet, tart flavors of strawberries and rhubarb in a moist, fluffy loaf cake. The tanginess of rhubarb perfectly balances the sweetness of the strawberries, creating a refreshing and seasonal treat. Lightly spiced with cinnamon and nutmeg, this loaf is a perfect pairing with your Easter Sunday tea, offering a delicate balance of flavors that’s both comforting and celebratory.

Ingredients:

• 1 cup chopped fresh strawberries
• 1 cup chopped rhubarb
• 2 tablespoons granulated sugar (for macerating the fruit)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a small bowl, combine the chopped strawberries and rhubarb with 2 tablespoons of sugar. Let it sit for about 10-15 minutes to macerate.
3. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a large bowl, cream the softened butter and 3/4 cup of sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and stir until just combined.
6. Fold in the macerated strawberries and rhubarb, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Strawberry rhubarb tea loaf is a delightful way to embrace the flavors of spring, with the combination of sweet strawberries and tangy rhubarb. This loaf is soft, moist, and slightly spiced, making it the perfect treat to accompany your Easter Sunday tea. The vibrant colors of the fruit add a festive touch, while the balance of flavors will leave your guests asking for seconds. Pair with a fruity herbal tea or a light green tea to enhance the freshness of the loaf and create a refreshing, seasonal tea experience.

Easter Sunday Honey Almond Tea Cakes

These honey almond tea cakes are delicate, sweet, and full of flavor, making them an ideal treat for Easter Sunday tea. The natural sweetness of honey and the rich flavor of toasted almonds come together in a moist, buttery cake that is light yet indulgent. With a subtle hint of almond extract and the warm aroma of honey, these tea cakes are perfect for those who enjoy a refined yet comforting dessert during their holiday tea celebrations.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup honey
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 teaspoon almond extract
• 1/2 cup ground almonds (almond flour)
• 1/4 cup sliced almonds (for topping)
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, cream together the butter and honey until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
4. In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle sliced almonds on top of each cake.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the tea cakes to cool slightly before dusting with powdered sugar.

Honey almond tea cakes are a delightful combination of natural sweetness and rich almond flavor, perfect for your Easter Sunday tea. Their light, airy texture and subtly nutty flavor will delight your guests, making them a memorable addition to the spread. Serve these tea cakes alongside a fragrant chamomile or jasmine tea to complement the honey and almond notes, creating a refined and elegant afternoon tea experience that everyone will enjoy.

Easter Sunday Raspberry Rose Water Scones

Raspberry rose water scones offer a unique twist on the traditional scone, bringing together the sweet-tart flavor of raspberries and the delicate floral notes of rose water. These scones are light and fluffy with a hint of sweetness, making them perfect for a sophisticated Easter Sunday tea. The addition of rose water gives them a subtle fragrance that elevates the flavor, making them a luxurious treat to enjoy with a cup of tea.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 tablespoon rose water
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh raspberries (or frozen, thawed)
• 1 egg (for egg wash)
• Turbinado sugar, for sprinkling

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Add the cubed butter and use a pastry cutter or your fingers to incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the cream, rose water, and vanilla extract.
5. Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the raspberries.
6. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Shape it into a round disc about 1-inch thick.
7. Use a sharp knife to cut the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Brush the tops of the scones with a beaten egg for a golden finish and sprinkle with turbinado sugar.
9. Bake for 18-20 minutes, or until the scones are golden brown.
10. Allow the scones to cool slightly before serving.

Raspberry rose water scones are a fragrant and vibrant addition to any Easter Sunday tea. The combination of fresh raspberries and the delicate floral essence of rose water adds a unique and luxurious touch. These scones are a delightful balance of sweet, tart, and aromatic flavors, making them a sophisticated treat for your guests. Serve them with a floral tea such as Earl Grey or a fruity herbal blend to bring out the natural flavors, and enjoy a truly special tea experience.

Easter Sunday Cinnamon Orange Tea Bread

Cinnamon orange tea bread is a fragrant, spiced loaf that’s perfect for Easter Sunday tea. The warm cinnamon and zesty orange create a comforting combination, while the soft, moist texture of the bread makes it a wonderful treat to enjoy with your favorite tea. This easy-to-make bread is an excellent way to celebrate the holiday with a cozy, flavorful dish that pairs perfectly with a hot cup of tea.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the orange juice, orange zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cinnamon orange tea bread is a perfect choice for an Easter Sunday tea, offering a combination of warm spices and bright citrus notes. The moist, tender crumb is infused with the delicious flavors of cinnamon and orange, making each bite a delightful experience. This tea bread pairs wonderfully with a variety of teas, particularly spiced or citrus-based ones, and is sure to be a hit at your Easter celebration. The easy preparation and comforting flavors make it a go-to recipe for both novice and experienced bakers alike.

Easter Sunday Lemon Lavender Shortbread Cookies

Lemon lavender shortbread cookies are a delicate and refreshing treat, perfect for Easter Sunday tea. The fresh lemon zest adds a bright, citrusy flavor, while the subtle lavender provides an aromatic, floral note that enhances the overall taste. These buttery, melt-in-your-mouth cookies are a wonderful way to celebrate the season with elegance and simplicity. Their light texture and beautiful aroma make them the ideal companion to any tea, offering a sophisticated and memorable addition to your Easter spread.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tablespoon lemon zest
• 1 tablespoon dried lavender buds (culinary grade)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice (optional, for added citrus flavor)

Instructions:

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and powdered sugar together until smooth and fluffy.
3. Add the lemon zest and dried lavender buds, and mix until well combined.
4. Gradually add the flour and salt, mixing until the dough begins to come together. If desired, add the fresh lemon juice for a more pronounced citrus flavor.
5. Turn the dough out onto a lightly floured surface and roll it out to about 1/4-inch thickness.
6. Use cookie cutters to shape the dough into circles or other desired shapes. Place the cookies on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
8. Allow the cookies to cool completely on a wire rack before serving.

Lemon lavender shortbread cookies are an exquisite treat that brings a touch of floral elegance to your Easter Sunday tea. The combination of fresh lemon and lavender creates a perfectly balanced flavor profile that is both refreshing and aromatic. These cookies’ delicate texture and beautiful fragrance will leave a lasting impression on your guests. Serve them with a light, citrusy tea like Earl Grey or a fragrant green tea to enhance their delicate flavors, creating a memorable and refined Easter tea experience.

Easter Sunday Carrot Cake Tea Loaf

Carrot cake tea loaf is a moist, flavorful cake that blends the classic taste of carrot cake with the convenience of a loaf. Perfect for Easter Sunday tea, this cake is packed with warm spices, grated carrots, and a hint of vanilla. A light cream cheese glaze or a dusting of powdered sugar is optional, but it adds a lovely finish to this rich yet light tea bread. This easy-to-make loaf captures all the flavors of spring, making it an ideal centerpiece for your Easter spread.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins (optional)
• Cream cheese glaze or powdered sugar (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the grated carrots, nuts, and raisins (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Optionally, drizzle with a light cream cheese glaze or dust with powdered sugar before serving.

Carrot cake tea loaf is the ultimate Easter Sunday treat, combining the delicious flavors of a traditional carrot cake with the convenience of a loaf. The moist, spiced bread is both comforting and refreshing, making it a perfect pairing for your Easter tea. The optional cream cheese glaze or powdered sugar adds a touch of sweetness to the already flavorful loaf, creating a lovely presentation. Serve this tea loaf with a cup of spiced chai or a light herbal tea for a balanced, delightful tea experience that your guests will love.

Easter Sunday Strawberry Rose Petal Jam

Strawberry rose petal jam is a unique and aromatic twist on the traditional strawberry jam. The addition of rose petals infuses the jam with a delicate floral flavor that perfectly complements the sweetness of the strawberries. This jam makes a beautiful and elegant addition to your Easter Sunday tea spread, offering a fresh, fruity, and aromatic experience that enhances the enjoyment of scones, bread, or biscuits. It’s a simple yet sophisticated preserve that adds a touch of luxury to your holiday celebration.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1/2 cup rose petals (organic, culinary grade)
• 1 cup granulated sugar
• 1/4 cup lemon juice
• 1/4 teaspoon vanilla extract (optional)

Instructions:

1. In a medium saucepan, combine the strawberries, rose petals, sugar, and lemon juice. Stir to combine and let it sit for about 10 minutes to release the juices.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Let it simmer for 20-30 minutes, or until the strawberries break down and the mixture thickens to a jam-like consistency.
3. Remove from heat and stir in the vanilla extract, if using.
4. Pour the jam into sterilized jars and let it cool to room temperature before sealing.
5. Refrigerate the jam for up to 2 weeks or freeze for longer storage.

Strawberry rose petal jam is a truly unique and fragrant spread that brings a touch of elegance to your Easter Sunday tea. The combination of sweet strawberries and aromatic rose petals creates a beautiful harmony of flavors that’s both refreshing and indulgent. This jam pairs beautifully with scones, biscuits, or a slice of toast, elevating the simple pleasure of a cup of tea. Whether you’re serving it for breakfast or as part of your tea-time spread, this strawberry rose petal jam will add a lovely floral touch to your Easter celebration.

Note: More recipes are coming soon!