There’s a special joy in cradling a beautifully detailed teacup, and the POTOCIO China Porcelain Vintage set brings that timeless elegance straight to my table here in colonial Coventry, Pennsylvania. Each fine porcelain cup, adorned with classic gold trim and delicate handles, sits perfectly on its matching saucer—inviting the warmth of tea and the grace of afternoon moments.

You can welcome these vintage-inspired tea cups into your home here:

POTOCIO China Porcelain Vintage Tea Cups & Saucers

To pair with such a lovely tea service, I’ve created a recipe for Elderflower Lemon Shortbread Squares, their light floral notes and bright citrus zest a perfect companion to every sip.

Elderflower Lemon Shortbread Squares

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar, plus extra for dusting
• 2 cups all-purpose flour
• Zest of 1 lemon
• 2 tablespoons elderflower cordial
• Pinch of fine sea salt

Instructions

1. Preheat & Prep: Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment, leaving an overhang.
2. Cream Butter & Sugar: In a bowl, beat the softened butter and powdered sugar until light and fluffy (3–4 minutes).
3. Add Flavor: Mix in the lemon zest, elderflower cordial, and salt until just combined.
4. Add Flour: Gradually fold in the flour until a soft dough forms. Press evenly into the prepared pan.
5. Bake: Bake 25–30 minutes, until edges are lightly golden. Let cool in the pan.
6. Slice & Serve: Lift shortbread from pan using parchment overhang. Dust with powdered sugar, then cut into 16 squares. Serve alongside your favorite tea in these charming cups.

May these Elderflower Lemon Shortbread Squares and your new POTOCIO tea set bring you moments of elegance and delight—just as they do in my cozy kitchen. Enjoy!

—Mom Mom (Grandma Helen)