Down Home

The SLOCA Blog

Freebie in SLO County! - idea #17 - Outdoor Tea Party

August 8th, 2018

{photo via PxHere}

We’re going to stay close to home the rest of this week and next to enjoy the beauty of nature right in our own backyard (or front yard...side yard? maybe an upstairs patio?), whatever you have accessible to you where you can sit and bask in this beautiful weather.

For today’s freebie idea, how does an outdoor tea party with your loved ones sound? It doesn’t have to be super fancy, although if you have a special tea set, feel free to go all out!

Go ahead and empty out your tea kettle, refill it with freshly drawn cold water, put the kettle on boil and try out a few our favorite tea time recipes:

Cucumber Cream Cheese Sandwiches

Adapted from If Teacups Could Talk by Emilie Barnes

Peel cucumbers and slice very thin. Sprinkle cucumber slices with salt and drain on paper towels. Spread white bread with unsalted butter and a thin layer of cream cheese and layer cucumbers, no more than ¼ inch high. Cut into desired shapes. 

Curried Chicken Sandwiches

Adapted from Allrecipes
  • 2 c. cubed, cooked chicken
  • 1 unpeeled, red apple, chopped
  • ¾ c. cranberries
  • ½ c. thinly sliced celery
  • ¼ c. chopped pecans
  • 2 Tbsp. thinly sliced green onions
  • ¾ c. mayonnaise
  • 2 tsp. lime juice
  • ½ tsp. curry powder
  • 12 slices bread

Combine chicken, apple cranberries, celery, pecans, and green onions in a bowl. Mix mayo, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken; stir to coat. Cover and refrigerate until ready to serve. Cut bread into desired shapes and top with chicken salad.

Classic Scones

Adapted from If Teacups Could Talk by Emilie Barnes
  • 2 c. flour
  • 1 Tbsp. baking powder
  • 2 Tbsp. sugar
  • ½ tsp. Salt
  • 6 Tbsp. butter
  • ½ c. buttermilk or regular milk
  • lightly beaten egg

Mix dry ingredients. Cut in 6 Tbsp. butter until mixture resembles coarse cornmeal. Make a well in the center and pour in buttermilk. Mix until dough clings together and is a bit sticky - do not overmix. Turn out dough onto a floured surface and shape into a 6- to 8-inch round about 1 ½ inches thick. Quickly cut into pie wedges or use a large round biscuit cutter to cut circles (the secret to tender scones is a minimum of handling). Place on ungreased cookie sheet, being sure the sides of the scones don’t touch each other. Brush with an egg for a shiny, beautiful brown scone. Bake at 425 degrees for 10 to 20 minutes, or until light brown.

Clotted Cream

Adapted from If Teacups Could Talk by Emilie Barnes
  • ½ c. heavy cream or 8 oz. softened cream cheese
  • 2 Tbsp. confectioner’s sugar
  • ½ c. sour cream

In a chilled bowl, beat cream until medium-stiff peaks form, adding sugar during the last few minutes of beating. If you are using cream cheese, just stir together with sugar. Fold in sour cream and blend. Makes 1 ½ cups.

English Shortbread

Adapted from Rosamund Barteau’s recipe
  • 1 lb. plain flour
  • 1 lb. butter
  • ½ lb. sugar

Mix all ingredients together to form a dough. Roll or push dough onto a baking sheet. Bake at 350 degrees for 3o minutes. Cut into shapes, using a cookie cutter, while still hot.

Let us know how you enjoyed these recipes and if you have your own tea time traditions, please share below! 


SLO Classical Academy is not affiliated with any of the above-mentioned websites, businesses, organizations, or individuals.