I’ve mentioned my (wedding planner) friend Cynthia a few times on my blog. She’s an incredibly talented event planner, and everything she puts together seems to go off without a hitch.
This is never more clear than at her annual tea party. This was the first year I was able to attend, and Cynthia asked if I wanted to share the details on my blog. Y’all know I love a party, so I happily obliged. Here’s what we ate (and drank), how she decorated, and what we wore.
Like me, Cynthia appreciates the value of a paper invitation. A couple of weeks before her fete, she sent out these sweet invites. Each invitee was instructed to wear their “prettiest dress and loveliest hat.”
For decor, Cynthia created rustic-style centerpieces out of a variety of colorful flowers. The shabby chic theme continued with the place settings, which she created by combining about four different sets of china.
My contribution to the party was a game I dubbed “Tea (and Questions) for Two.” On slips of paper, I printed a variety of “getting to know you” questions. One person would draw a question that they would have to answer, and then they would pick someone else at the party they didn’t know as well to answer the question as well. Then the selected person would draw a new question that she would answer, and then she would pick a new person to answer, too. It was a simple, fun way to learn a little someone about every other person at the party.
I can personally attest to the deliciousness of the food. We started with a strawberry, spinach, and feta salad, followed by three kinds of tea sandwiches (cucumber, smoked salmon, and chicken salad), lemon squares, Greek and black-and-white cookies, and, of course, scones. Here’s the recipe Cynthia used to create the scones:
Blueberry Scones (adapted from Robert Irvine’s eat!)
1/4 cup butter, cold and cut in pats
1 3/4 all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 tsp kosher salt
1 tablespoon baking powder
1 cup fresh blueberries, rinsed and dried
1/4 cup heavy cream
1/2 cup half-and-half
1 egg, beaten
zest of an orange
Step one: Preheat the oven to 350 degrees F.
Step two: In a large bowl, blend the butter pats with the flour, sugar, grown sugar, salt, orange zest, and baking powder by hand until the butter has been combined.
Step three: Add blueberries and mix well. Don’t crush all the berries!
Step four: In a second bowl, blend the cream, half-and-half, and egg with a whisk. Stir in flour mixture until dough comes together.
Step five: Remove scone dough from bowl and knead on floured counter, rolling 5-6 times. Do not overblend, or the dough will be too tough. Divide into 12 triangular shaped portions and arrange on a cookie sheet.
Step six: Bake until the tops are slightly browned, about 15-20 minutes.
Step seven: Serve with jame and clotted cream, flavored mascarpone, or creme fraiche. (We had the creme fraiche, and I can HIGHLY recommend it.)
The signature drink was (obviously) tea.
I tell you what — you tell these girls to bring out their tea party best, and they will not disappoint. Cynthia even brought a selection of extra hats for anyone who didn’t have one on hand. I wore a floral dress from Forever 21 (a million years ago…but you can find a similar style here or here), a double strand of vintage pearls (okay, okay, they were just beads), and the world’s cutest hat from Fascinators First on Etsy. If you need a hat or fascinator, I can highly recommend her — the hats look exactly the same as in the picture, and shop owner Rita is willing to customize just about anything.
Over all, everyone had a lovely time at the party, and it’s always a great way to get to know a new group of gals. Thanks again for planning, Cynthia!
Photos by Monica Vasquez — Contact me for her info!