My mother is notoriously difficult to shop for. It’s not that she’s too picky, she just doesn’t want to make anyone feel obligated to spend money on her behalf. For that reason, my little sister and I had a rather difficult time finding something my mother could enjoy without feelings of guilt over putting us out in some way.
Then one year in high school, it suddenly dawned on us that maybe the answer wasn’t endlessly begging her to tell us what she wanted.
Maybe the perfect gift was an experience, prepared with love.
So we planned an at-home tea party, to take place with just the family on our back porch on Mother’s Day afternoon. My sister and I, who didn’t always get along, set aside our differences and poured ourselves into making the perfect scones and delicate cucumber sandwiches. We set the table, steeped some tea, and paraded our culinary creations out to my mother. And she was delighted!
The beauty of a tea party lies in its simplicity. Fresh, delicate flavors; a spring day; and a heartening cup of tea make you realize how joyous life can be if you just stop and pay attention.
Honor your mother this Mother’s Day by creating a tea party spread stirred, baked, and steeped with love…
Blueberry Mate Lemon Scones
- 2½ c. All Purpose Flour
- 1 tbsp. Baking Powder
- ½ tsp. salt
- 1 stick (8 tbsp.) unsalted butter
- ¼ c. white sugar (+1/2 tsp. for top)
- ⅔ c. milk
- 3 Numi Organic Tea Mate Lemon Tea bags
- ¾ c. fresh blueberries
- In microwave, heat ⅔ cup milk in a microwave-safe container for 2 minutes (if using stovetop, heat until hot to the touch).
- Add 3 Mate Lemon Tea Bags and steep for 10 minutes at room temperature.
- Leave tea bags in milk and place container in the freezer to cool it down for about 30 minutes.
- Preheat oven to 425 degrees.
- Mix flour, baking powder, and salt in large mixing bowl.
- Cut butter into small pieces, then add to mixture. Use your hands to press butter into mix and break it into smaller pieces with your fingers. Continue until mixture resembles damp sand.
- Add sugar and stir gently with a spoon to mix.
- Add milk and blueberries. Use your fingers to gently press batter together until it forms dough.
- Using a round plate, pat dough into a circle about 1½" in height.
- Evenly sprinkle about ½ teaspoon white, granulated sugar on top.
- Cut into 8 wedges and place on greased or buttered cookie sheet.
- Bake for 12-13 minutes, until browned on bottom.
Open-Faced Cucumber Sandwiches
- 1 cucumber, organic and/or unwaxed
- Plain cream cheese (whipped works best)
- Garlic powder
- Soft, white bread
- Glass tumbler or water glass
- Using a round glass tumbler as a stencil, cut individual pieces of bread into circles with the sharp end of a knife.
- Gently spread cream cheese onto each slice.
- Slice cucumber to desired thickness (remove skin if desired) and place on top of cream cheese.
- Sprinkle lightly with garlic powder and enjoy!