Join Us for An Afternoon of Giving
Our Spring Tea has become an anticipated community engagement fundraiser that binds together an afternoon of tea, friendship, and philanthropy. Due to the COVID pandemic we had to cancel our 2020 Tea and have decided to hold off on a 2021 event as it remains unsafe to gather in groups. In its place, this year, we are curating our Guild members’ favorite recipes and asking friends of Ballet Austin to make a donation – with our thanks.
Your donation will benefit programs across Ballet Austin, including Academy student scholarships.
Enjoy our favorite recipes to inspire your own tea at home in celebration of an Afternoon of Giving. Thank you for your donation and please check back for news on our 2022 Spring Tea plans!
Ballet Austin Guild
Create the perfect at-home tea experience with our own special recipes!
Scones and Cream by Ann Downing
3 cups sifted flour
3 tbs sugar
2 tbs baking powder
¼ tsp salt
½ cup butter, slightly chilled
½ cup dried currants
1 cup buttermilk
- Preheat oven to 375°. In a large bowl, sift flour, sugar, baking powder and salt. With pastry blender, cut in butter until mixture resembles coarse meal. (I DO THIS PART IN THE FOOD PROCESSOR, PROCESSING LIKE I WOULD FOR PASTRY DOUGH) Stir in currants.
- (If you’ve used a food processor transfer dry mixture to a bowl) Make well in center of mixture. Pour buttermilk in and stir with a fork to blend in rough dough (should be sticky). Turn out on lightly floured surface and knead 8 to 10 times until a smooth dough is formed.
- Roll out ½ inch thick. Cut into rounds with a biscuit cutter.
- Bake on greased baking sheets until barely brown on top (15 to 20 minutes).
- DON’T OVERBAKE OR THEY WILL BE DRY.
Makes 24 to 36 scones depending on the size of the cutter.
These will keep for a day or two but they are best almost right out of the oven or shortly thereafter! Spread with clotted cream (recipe follows) and a spot of strawberry jam!
MOCK DEVONSHIRE CREAM
½ cup whipping cream
2 tbs confectioners sugar
½ cup sour cream
In a chilled bowl, beat cream until medium stiff peaks form, adding sugar during last few minutes of beating. Fold in sour cream and blend.
Makes 1 ½ cups.
Royal Tea Cocktail by Lorrie Garcia and Leslie Cox (Adapted from The Spruce Eats)
½ oz of dry gin
2 oz of freshly brewed Earl Grey tea, chilled
Lemon juice from freshly squeezed lemon (to taste)
¼ cup of honey
¼ cup of water
Lemon wheel for garnish
Make your honey simple syrup by mixing honey and water in a saucepan on medium heat. Stir mixture until the honey dissolves, let cool. Store in an airtight container and set aside.
In a cocktail mixer add ice, gin, tea, simple syrup mixture, lemon. Shake mixture, strain into an old-fashioned glass, and garnish with the lemon wheel.
Finger Sandwiches by Daphne Kondera (Adapted from Texas Frenchbread’s recipe)
4 tbs of cream cheese
1/2 tbs of lemon zest
1 tbs of chopped fresh dill
1 tbs of chopped chives
1 thinly sliced cucumber
Mix the softened cream cheese, grated lemon zest and chopped fresh herbs. Spread on white bread and sandwich with thinly sliced cucumber. Trim the crust and quarter, use a cookie cutter for a more distinguished look.
Grandma’s Date Bars by Lorrie Garcia
1 pkg. pitted dates finely chopped
¾ cup brown sugar
1 cup chopped pecans
½ cup flour
1/8 tsp salt
1 tsp baking powder
1 tsp vanilla
Combine all ingredients. Pour mixture into well-greased 8×8 pan. Bake 25 minutes in 350-degree oven. Cut into bars. Sift powdered sugar over the top to decorate.
OUR FAVORITE TEA & SWEET SHOPS
Great resource for loose leaf tea.
Tea bags and unique blends.
For great tea pastries and macarons.