There was plenty to warm guests attending the tea at St. Columba’s in Boothbay Harbor on a freezing cold afternoon Saturday, Jan. 12.

From clotted cream to lemon curd to cucumber sandwiches and scones, the second annual tea to raise funds for the church provided the opportunity to relax, listen to soft music and enjoy delicious food and a cuppa.

Chaired for the second year by Southport resident Connie Heroy, more than 30 volunteers donated their time, energies and food. A few months ago, Heroy began work on 16 cozies which covered the teapots – two to each table. As she explained, “The week before the event I put up a signup sheet at the church asking for volunteers.” Within the week, she had her team.

Heroy volunteers as the “fun” raising coordinator for St. Columba’s and the tea was her vision. The first, held last year, served tea and dessert. This year’s menu was greatly expanded with finger sandwiches made by Diana Arney, Tancy Mitchell, Vanda Yonge, Pat McMurry and Pam Baldwin.

Cookies were offered, as well.  Jane Homer, Goni Leigh,  Mitchell, Holly Smith, Susan Wilson, Angela Richards, Chrissa Bates and Woody Vanderlaan baked them.

Tables were decorated with fresh spring flowers Jackie Pinard arranged.

Heroy made the clotted cream. “I put unpasteurized heavy cream in a 175 degree oven for 12 hours and, after cooling it to room temperature, put it in the refrigerator overnight,” she explained. It was served with scones Pinard and Leigh Sherrill made. Margaret Perritt made the lavender and black teas and Yonge provided the favors for each guest. Music was offered throughout the two-hour event by David Gagne and Phil Brooks. Thirty-right guests attended this year’s event.

“I appreciate all the help I get from my church family and the community,” Heroy said, thanking everyone who donated their time, food and hard work.