9 Tea Party Classics, from Scones to Sandwiches

Lemon–poppy seed cake meets scones in this delightful recipe from Food & Wine's Justin Chapple.

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Bookinspired Mississippi ladies to "go exotic" by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches.

Little slices of party rye are a Southern favorite for tea sandwiches: "You don't see regular rye down here every day," Martha Hall Foose says. If party rye isn't available, use a cookie cutter to create rounds from regular bread slices.

Willi Galloway steeps lemon and rosemary for this tea. "Herbs are great for balcony gardens," she says.

Cookbook author Martha Hall Foose says that in the early 1960s, The Time Life Picture Cook Book inspired Mississippi ladies to "go exotic" by adding ingredients like curry powder and orange zest to egg-salad tea sandwiches.

These lightly sweet biscuits are delicious served warm for breakfast, with strawberry or raspberry jam.

You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces).

Likely a cross between an orange and a lemon, the Meyer lemon give this sweet-tart marmalade a bright citrus flavor.

Kyotofu, a sleek New York City dessert bar, uses Japanese ingredients like green tea and sesame seeds in updated versions of Japanese classics.