Tea Party Finger Food Recipes
Here are four easy, enjoyable finger food recipes for your next tea party! These delectables are small nibbles easily finished in one or two bites. No knives and forks needed.
One of the many things we love most about tea is it brings people together. We want to share our favorite things with our favorite people. Tea encourages us to slow down, engage with our family and friends and enjoy the moment.
The hit of a tea party will be aromatic, delicious teas and finger foods. Always have at least one sweet and one savory. Unwritten rule: afternoon tea includes scones. It’s true. Rules are meant to be broken; however, scones are delish, and especially so laden with jelly, lemon curd, or butter…
For many of us, sharing our love of tea is a great joy in life. Mother’s Day is coming up, plus its almost wedding season so bridal showers are starting to pop up in people’s calendars. And of course baby showers, and birthdays too — they’re all good reasons to indulge in tea and treats!
Tea Party Finger Food Recipes
Brie Sandwiches with Strawberries and Basil
These tiny, open-faced sandwiches can be served on your choice of bread.
- 2 cups strawberries
- 1 teaspoon sugar
- 2 tablespoons Balsamic Vinegar
- Brie, sliced
- Basil leaves, cut into small pieces
- Bread of your choice, sliced in 2-inch squares
- Ground black pepper (optional)
Clean and remove the stems of strawberries. Slice in quarters and drizzle with balsamic vinegar.
Add sugar and stir gently to combine. Cover, and let sit for 1 hour. Then stir in basil leaves.
Place a slice of brie onto each piece of bread and top with the berry mixture. Finish with a short grind of pepper if desired.
Deviled Eggs Finger Food
You can boil the eggs a day or two ahead to save prep time on the day-of. Keep refrigerated.
- 8 eggs, hard boiled, chilled and peeled
- 1/3 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- Paprika to garnish
Slice boiled eggs in half lengthwise. Remove yolks and place in a bowl. Add mayonnaise, mustard, salt and pepper, and mix until smooth. Fill each egg half with the yolk mixture.
Garnish with a dash of paprika. If you’d like, top with caviar or capers to take it up a notch. Cover and refrigerate until ready to serve.
If you enjoy hard boiled eggs, you’ll also love our Pickled Beet Eggs and Marbled Tea Egg recipes.
Lemon Scones
These lemon scones are divine, traditional for tea parties, and downright yummy.
- 3/4 cup butter, cut into pieces and chilled
- 3 cups flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2 cup milk
- 3 tablespoons lemon juice
- 3 teaspoons lemon zest
- 1 1/2 teaspoons vinegar
For the glaze:
- 2 cups confectioners sugar
- 1/3 cup melted butter
- 2 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons water, or as needed
Preheat your oven to 350 degrees. Mix flour, white sugar, baking powder, baking soda, and salt together. Cut in cold butter until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
Knead the dough briefly for 5 or 6 turns. Pat or roll dough out into a 1-inch thick circle. Cut into 10-12 small wedges and arrange on a baking sheet leaving 1 inch between each wedge. Bake until bottom edges are golden, 11 to 14 minutes. Allow scones to cool for 15 minutes.
While scones are cooling, stir confectioners sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled. Drizzle glaze over warm scones.
Mini Fruit Tarts
This recipe uses store-bought cookie dough to simplify the process. You’ll need a mini muffin pan.
- 2 packages refrigerated sugar cookie dough (16.5 oz each)
- 2 packages cream cheese, softened (8 oz each)
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 2 tablespoons grated lemon zest
- 1 cup strawberries, sliced
- 1 cup blackberries
- 1 cup blueberries
- Vegetable spray and mini muffin pan
Preheat oven to 350°F. Spray mini muffin pan with vegetable spray. Slice cookie dough into 48 slices. Roll each slice into a 1-inch ball and place in mini muffin pan.
Bake 12-14 minutes or until golden brown. At the 6 minute point, rotate the pan. Remove from oven and immediately press centers of cookies with a small measuring spoon to make a divot. Let cool in pan for 5 minutes. Remove cookie shells to a cooling rack and cool completely.
In a large bowl, mix together cream cheese, sugar, heavy cream, lemon juice and zest with electric mixer on medium until smooth. Spoon mixture into cooled cookie shells. Top with strawberries, blueberries and blackberries. Chill.
For another unique and delicious finger food, try our Chai Tea Eggs recipe!
Teas To Serve At A Tea Party
These teas and tisanes are varied and pair perfectly for any tea party.
Organic Irish Black Tea
This popular black tea is rich in flavor, body and color with glints of copper highlighting the infusion. Its balance of strong, full-bodied flavor and a touch of sweetness make for a versatile, enjoyable complement to sweets and savories alike.
Pink Earl Grey Green Tea
This blend of flavors comes together in a delicious and unexpected way that sets it apart from every Earl Grey you’ve tried before. Tart rhubarb and floral rose flavors come forward quickly with a hint of bergamot, while the crisp, clean green tea base still shines through. Learn more about the history of Earl Grey.
Very Velvet Oolong
The aromatic notes of strawberry and blue cornflower combine with the distinctively floral quality of a full-bodied green oolong. Floral flavors are balanced by the buttery undertones of the savory-sweet oolong. Further complexities come forward with peachy notes and a hint of jasmine.
Tangerine White Tea
A classic citrus note comes forward as the Bai Mu Dan white tea rounds out the drink with its savory-sweet floral, buttery, woodsy flavors, as well as a creamy mouthfeel.
Peach Apricot Green Honeybush
Powerful peach notes make up the core flavor of this tea. Apricot adds sweetness and flavor. Juicy, ripe and sweet… Green Honeybush, naturally caffeine-free, lends a woodsy undertone. And rose petals add a soft floral note to the blend.
Peppermint Herbal Tea
A timeless classic. Clean, sweet and invigorating, and bursting with flavor. Bright notes of peppermint candy and creamy mint ice cream fill each sip. The mouthfeel is smooth, with deep earthy undertones.
For a few more tips, check out our blog post on how to host an afternoon tea party.
And more on sharing tea… How to get your friends into tea!
