There’s a simple magic in settling into a moment of calm with a beautiful cup of tea, and the BTät Floral Tea Cups & Saucer Set brings that enchantment right to my kitchen table here in colonial Coventry, Pennsylvania. Each porcelain cup is hand-painted with delicate peony blossoms in soft pinks and greens, while the matching saucer cradles it like a garden in bloom. The fine handle curves gracefully between the fingers, inviting you to sip slowly and savor each fragrant steep.

To bring this charming floral set into your own teatime ritual, you can find it here:

BTät Floral Tea Cups & Saucer Set

Such a lovely cup deserves a sweet companion. I’ve paired these blossoms with a recipe for my favorite Strawberry Rose Scones—tender scones dotted with fresh berries and laced with fragrant rosewater, perfect for dipping into your next cup.

Strawberry Rose Scones

Ingredients

• 2 cups (250 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (113 g) cold unsalted butter, cubed
• 1 cup (150 g) hulled and quartered strawberries
• 1 tablespoon rosewater
• ¾ cup (180 ml) heavy cream, plus extra for brushing
• 1 large egg
• Turbinado sugar, for sprinkling

Instructions

1. Preheat & Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine Dry: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in Butter: Add the cold butter cubes and work with a pastry cutter (or your fingertips) until the mixture resembles coarse crumbs.
4. Add Strawberries: Gently fold in the quartered strawberries, taking care not to crush them.
5. Mix Wet: In a separate bowl, whisk the egg, heavy cream, and rosewater until combined. Pour into the dry mixture and stir until just coming together. The dough will be slightly sticky.
6. Shape & Slice: Turn the dough onto a lightly floured surface and pat into a 1-inch-thick circle. Use a 2½-inch cutter to stamp out scones, or cut into 8 wedges. Transfer to the prepared sheet.
7. Brush & Sugar: Brush the scone tops with extra cream and sprinkle with turbinado sugar.
8. Bake: Bake 15–18 minutes, until golden brown and risen. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
9. Serve: Arrange these Strawberry Rose Scones alongside your BTät teacup and saucer for a moment of springtime indulgence.

May these scones and your new BTät Floral Tea Cups & Saucer Set bring you many moments of sweetness, beauty, and calm. Enjoy every sip and bite!

—Mom Mom (Grandma Helen)