Irish Tea Party Recipes


You will find great Irish Tea Party Recipes below!

These recipes will suit your St. Patrick’s Day tea party just fine. But why limit this lovely theme to just one day a year?...

The Irish deserve to be celebrated each and everyday of the year... not only for their great culture, but for the traditions that have enhanced tea-time around the world!

Leprechaun Mint Cookies

These lucky green-topped cookies are sure to charm them!


3/4 cup butter, softened
1/2 cup granulated sugar
1 egg yolk
2 tablespoons milk
1/4 teaspoon mint extract
2 cups all purpose flour
1 recipe Green Colored Sugar (see below)


In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar and beat until combined,  scraping sides of bowl occasionally. Beat in egg yolk, milk, and mint extract until combined. Beat in as much of the flour as you can with the mixer. Hand-stir in any remaining flour with a wooden spoon. Cover and chill dough about 2 hours or until easy to handle.

Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Flatten cookies with the  bottom of a glass dipped in colored sugar. Note: To get sugar to stick to glass, first dip the bottom of the glass in the cookie dough. Next, dip it into the sugar.

Bake in a 350 degree oven for 8 to 10 minutes or until edges begin to brown. Transfer cookies to a wire rack and let cool.

Green Colored Sugar: To make green colored sugar, put 2/3 cup granulated sugar in a self-sealing plastic bag. Place a few drops of  green liquid food coloring in a 1/4 teaspoon measure.  Add water to measuring spoon to fill.  Sprinkle over sugar in the bag. Seal bag and knead sugar into a pie plate.  Let dry for several hours, stirring occasionally. When sugar is dry, store it in an air tight container.

Lemon Tea Loaf

This is a simple fresh tasting tea loaf that, with its zesty lemon flavor, is perfect for afternoon tea!


5 tablespoons butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup sour cream
2 1/2 tablespoon milk
1 1/2 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup finely chopped walnuts
1 recipe Lemon Drizzle (see below)


In a bowl cream the butter with the sugar. Beat in the eggs, the vanilla, sour cream and milk.

In another bowl stir together the flour, salt, and baking powder. Beat into the creamed mixture and then stir in the walnuts.

Pour the batter into a greased and floured 9x5x3" loaf pan. Bake the cake in a 350 degree oven for 50 minutes, or until it tests done with a toothpick.

As soon as you remove the finished, hot cake from the oven, spoon the Lemon Drizzle over the top of the surface evenly and let it sink in.  Transfer pan to a rack to cool completely before removing bread or slicing.

Lemon Drizzle: Mix together 1/2 cup sugar with the juice of 1 lemon (remove the seeds, but add the pulp). Blend well.

Irish Soda Scones

This great old-time Irish recipe is tried and true. Serve warm and slathered with sweet butter and jam!



3 3/4 cups unbleached all-purpose flour
1/2 cup stone-ground whole wheat flour
1/4 cup granulated sugar
1/2 cup wheat flakes cereal
1 1/2 teaspoons kosher salt
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon finely chopped lemon zest
2 tablespoons caraway seeds
1/2 stick butter, cut into cubes and chilled
1 3/4 cups buttermilk
1 extra-large egg


Position a rack in the center of the oven. Preheat the oven to 375 degrees.

In a large bowl mix together flour, sugar, wheat flakes cereal, salt, baking powder, baking soda, lemon zest, and caraway seeds. Cut the butter into flour mixture with 2 knives, tossing pieces of butter with the flour mixture to coat and separate them as you work. The largest pieces should be about the size of peas and the mixture should resemble breadcrumbs. Work quickly. Do not allow the the butter to melt or form a paste with the flour.

In a separate bowl whisk together the egg, and buttermilk. Make a well in the center of the butter-flour mixture and pour in the egg mixture. Using one hand, draw in dry ingredients, mixing until just combined. Wash your hands and dust them with flour.

Turn the dough out onto a lightly floured work surface. Gently knead a few times to gather dough into a ball. On a lightly floured surface, press the dough into a circle about 3/4 inch thick. Cut out triangular wedges with a floured cookie cutter or sharp knife. Place the scones 1 inch apart on the ungreased baking sheet.

Brush the tops with extra buttermilk. Sprinkle tops with extra crushed wheat flakes cereal. Bake until the tops are golden brown, 35 to 40 minutes until light colored and firm. Let cool on rack or serve warm.

Irish Chocolate Tea Cake

Great as is, or with a dollop of whipped cream... This cake is a sure-to-wow-them crowd pleaser!



8 tablespoons butter, softened
1 1/4 cups sugar
1 teaspoon vanilla
2 large eggs
1 cup unsweetened cocoa powder
1 cup sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Confectioners' sugar 


Heat the oven to 350 degrees. Grease and flour 9x5x3" loaf pan.

In a large bowl cream the butter, sugar and vanilla with an electric mixer until pale and fluffy (about 3 to 5 minutes). Scrape down the sides of the bowl. Beat in the eggs, one at a time, scraping the sides of the bowl after each.

With the mixer off, add cocoa, sour cream, baking powder, baking soda and salt to the butter mixture. Then mix on low speed. When butter-cocoa mixture is well blended, scraped down the sides of the bowl, and add the flour. Mix only until just blended.

Spread the batter in the prepared pan. Bake until a wooden pick inserted in the center comes out clean, about 1 hour.

Place the pan on a wire rack to cool for 30 minutes. Loosen the edges of the bread with a knife and invert it onto the rack. Turn the cake over and let cool completely. Sift confectioners' sugar over the top before serving.




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