Image provided via: Southern Living
Our latest Spring Collection print drop, Charleston, has brought out our southern hospitality. The elegant blue & white patterns in this print are perfect for a tea party. Plus, with UPF 50+ in every piece you’ll be protected in style from the afternoon sun. Learn more about our latest limited-edition print in our Behind the Design: Charleston Print.
Invite your friends to an afternoon tea party with a twist! Whether you’re on the front porch or in the parlor these sweet treats will make you the hostess with the mostess!
We pulled one of our favorite refreshing drink recipes, Southern Living’s Big-Batch Spiked Arnold Palmers along with a must-try southern treat, Peach Scones from Two Peas and Their Pod. Did you know South Carolina’s state fruit is the peach?! Bring a taste of the south to your next tea party with this iconic drink & dessert combo.
Spiked Arnold Palmers
6 cups prepared unsweetened tea
4 cups bottled lemonade
2 1/4 cups (18 oz.) bourbon
2/3 cup simple syrup
3 medium lemons, thinly sliced (about 24 slices)
12 mint sprigs, for garnish
- Stir together tea, lemonade, bourbon & simple syrup in a large bowl or pitcher.
- Add lemon slices; refrigerate until chilled, at least 2 hours or up to 24.
- Serve over ice, and garnish with mint sprigs & lemon slices.
For the scones:
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons cold unsalted butter, into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon for brushing the scones
½ teaspoon pure vanilla extract
1 cup diced fresh peeled peaches
For the honey vanilla glaze:
1 cup confectioners’ sugar
1 tablespoon honey
1/2 teaspoon pure vanilla extract
2 tablespoons milk
- Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon & salt.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix! Gently fold in the peaches.
- Transfer dough to a floured countertop and gently knead dough by hand just until it forms a ball. To avoid tough scones don’t overwork the dough. Form scones by patting the dough into a 1-inch thick circle. Then use a sharp knife to cut the scones into 8 triangles.
- Place scones on prepared baking sheet and place them in the freezer for 15 to 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
- Remove the scones from the freezer. Using a pastry brush, brush scones lightly with the additional heavy cream.
- Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the honey vanilla glaze. In a small bowl, whisk the confectioners’ sugar, honey, vanilla, and milk together until smooth.
- Drizzle the glaze over the cooled scones. Serve on your favorite tray or cake holder.
We’ve cleared our afternoon schedules, let the tea party begin! We hope you enjoy these sweet treats at your next party, or on any sunny day. Check out our latest Spring Collection print drop Charleston and learn more about the city that inspired our latest print in our #EscapeMore: Charleston, SC Travel Guide.
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