Take the hard work out of planning a Mother's Day afternoon tea with this full menu, step-by-step cooking schedule, and consolidated grocery list. You'll even have time to relax before your guests arrive!

Mother's Day Tea - Full Menu and Cooking Schedule

Course: Afternoon tea
Servings: 6 people
Author: Caroline Lindsey
Take the hard work out of planning a Mother's Day afternoon tea with this full menu, step-by-step cooking schedule, and consolidated grocery list. You'll even have time to relax before your guests arrive!
Print Recipe

Ingredients

Tea

  • 12 bags assorted teas some caffeinated and some decaf or herbal options
  • sugar
  • honey
  • Cream or half and half

Lemon Tarragon Chicken Salad Tea Sandwiches (makes 12)

  • 2 cups cooked chicken finely diced
  • 1/4 cup mayonnaise
  • 1/3 cup finely diced fennel bulb
  • 1 tbsp chopped fresh tarragon
  • 1/8 tsp onion powder
  • 1 tbsp fresh lemon juice
  • salt and pepper
  • 8 slices white bread

Pimento Cheese Tartlets (makes 12)

Smoked Salmon and Asparagus Pinwheels (makes 12)

Lemon Chive Cream Cheese Spread (makes 3 tbsp)

  • 2 oz cream cheese softened
  • zest from 1/2 lemon about 2 tsp
  • 1/2 tsp finely chopped chives plus more for garnish
  • 1/2 tsp mayonnaise

Chocolate Covered Coconut and Nut Butter Truffles (makes 18)

  • 1/4 cup butter softened
  • 1/4 cup gourmet nut butter such as almond butter, cashew or macadamia nut butter
  • 1 tsp vanilla
  • 2 tbsp coconut cream (from the top of an unshaken full-fat can of coconut milk)
  • 2 tbsp marshmallow fluff
  • pinch kosher salt
  • 1 cups powdered sugar extra if necessary
  • 1/2 cup shredded coconut
  • 6-8 oz Ghirardelli dark chocolate melting wafers
  • Crushed nuts or almond cookies for topping

Mini Tartlet shells (makes 24)

  • 1 cup all-purpose flour
  • 4 tbsp cold unsalted butter cut into small pieces
  • 1 tbsp ice water
  • 1 egg yolk

Mini Lemon Meringue Pies (makes 12)

  • 12 Mini Tartlet Shells (see recipe)
  • 1 cup lemon curd (see recipe)
  • 1/4 cup granulated sugar
  • 2 egg whites

Cardamom Orange Scones with Orange Glaze

  • 1 orange zested and juiced (about 2 tbsp of the juice)
  • 2 cups flour
  • 1 egg
  • 1/3 cup granulated sugar
  • 8 tbsp cold unsalted butter diced
  • 1/2 cup heavy cream plus a little extra for brushing tops of scones
  • 2 tsp cream
  • Sugar with large crystals like what you would get for cookie decorating
  • 1 cup powdered sugar
  • 1 tbsp baking powder
  • 1/2 tsp ground cardamom
  • 1/2 tsp vanilla bean powder
  • 1/2 tsp vanilla extract (for dough)
  • 1 tsp vanilla extract (for icing)
  • 1/2 tsp salt

Lemon Curd

  • 4 lemons juiced and zested (about 1/2 cup juice and 2 tsp zest)
  • 3/4 cup granulated sugar
  • 4 eggs two whole and two yolks
  • 8 tbsp butter

Other Spreads

  • 1 small jar jam or marmalade
  • 1 jar clotted cream

Instructions

Make up to 3-6 days ahead

Make 1-3 days ahead

Make 1 day ahead

Day of Tea: 4 hours before

  • Set the table and make sure decorations are in order. Set a three-tiered plate stand on the table, without the plates, where you'd like it to go. Make sure bathroom is clean and there is enough toilet paper.
  • Set a sugar bowl and honey bowl on the table with spoons for serving.
  • Spoon half the lemon curd, jam, and clotted cream into small bowls with tiny spoons. Fill creamer with half and half or cream. Cover and refrigerate.

Day of Tea: 3 hours before

  • Set out pimento cheese and lemon chive cream cheese spread to soften for 30 minutes to 1 hour. 
  • Put bread for Lemon Tarragon Chicken Salad Tea Sandwiches in the freezer for 30 minutes.
  • Make meringue for Mini Lemon Meringue Pies. Keep in the refrigerator until ready to assemble pies.
  • Using the other half of the lemon curd, assemble Mini Lemon Meringue Pies, and fill the other half of the tartlet shells with pimento cheese.
    Set Pimento Cheese Tarts aside. 
    Broil Mini Lemon Meringue Pies for 4 minutes or until meringue is golden brown on top.
  • Arrange Mini Lemon Meringue Pies and Chocolate Covered Coconut and Nut Butter Truffles on a plate. Cover and refrigerate.

Day of Tea: 2 hours before

  • Follow steps 2-6 of Smoked Salmon and Asparagus Pinwheels. Refrigerate at least 30 minutes until ready to plate everything. 
  • Remove bread from freezer. Spread half the pieces with 1/2 cup of chicken salad each and top with the other half of the bread. Trim off crusts and cut each sandwich into 3 fingers, 4 triangles, or 4 squares.
  • Remove Smoked Salmon and Asparagus Pinwheels from refrigerator and cut each roll into four pieces.
  • Arrange Smoked Salmon and Asparagus Pinwheels and Chicken Salad Tea Sandwiches on plate, leaving room for Pimento Cheese Tartlets. Cover and refrigerate.

Day of Tea: 1 hour before

  • Take a deep breath and pat yourself on the back! You've got everything under control and ready to go. Take this opportunity to relax, freshen up, walk the house, and double check that everything is in order.

Day of Tea: 10 minutes before

  • Put kettle on to boil.
  • Turn oven to broil and toast pimento cheese tartlets for 4 minutes or until melty. Add tartlets to sandwich plate.
  • Arrange scones on a plate. 
    Set sandwich plate, sweets plate, and scones plate on a three tiered plate stand.
  • Take curd, jam, and clotted cream out of refrigerator and set on table with little spoons or knives. Put creamer of milk or half and half on table.
  • Welcome your guests and enjoy the fruits of your labor!