The ornate purple, green and turquoise sign outside The Gothic House Tea and Eatery in St. Joseph lets you know tea time is going to be something special. It was designed by artist Pat McNaughton, proprietor of the tea room, who also creates faux-painted marble and creations at Silver Dollar City. When she first saw the 1869 Gothic Revival home years ago, she knew it would be a perfect setting for a tea house. Now, after eight years of restoration, Mrs. McNaughton has opened it up to the public and for private tea parties.

Smells of ginger, cinnamon, vanilla and cardamom fill the air as Mrs. McNaughton pours some Masala Chai tea into china cups.

“I haven’t had anyone that didn’t go ga-ga over the teas,” she says.

The tea is from Simply Tea in St. Joseph, and she buys only loose tea because it’s fresher that way, she says. The loose tea is put in a long filter bag that sits inside the tea pot to seep while the aroma fills the air. Guests can choose between Earl Gray, Jasmine Yin-Hao (a delicate sweet flavor), naturally decaffeinated English Breakfast Blend, Egyptian Chamoile, Earl Gray and their most popular, Rooibos Autumn — an acid-free, caffeine-free tea with cranberry and oranges. For tea abstainers, there’s also hot chocolate, coffee and hot mulled cider.

“I’ve got a fresh batch of scones,” Mrs. McNaughton says.

She serves them on a silver tray topped with a delicate white doily. In the center is a small jar of homemade lemon curd.

“Years ago, my Aunt Fern used to serve lemon curd with biscuits for breakfast,” she says. She served it with oatmeal in brown spatterware bowls. It was a special breakfast for the holidays.”

It wasn’t until she inherited her aunt’s recipe box that she discovered they weren’t biscuits at all, but a classic British cream scone.

“I think she thought if they were called scones I wouldn’t eat them,” Mrs. McNaughton says. “Children are funny about the names of food, but it’s no wonder I liked them.”

The scones are one of the daily treats she will be offering during the holidays. (See recipes below.) And to make the tea house more festive for the Christmas season, Mrs. McNaughton asked Jeff Branstetter, who does visual effects at Silver Dollar City, help her with creating a Gothic decor inside. You’ll see family heirloom ornaments hanging on a tall, slender Christmas trees draped in vintage gold tinsel, swirls of copper ribbon and pine garlands along the bannister and Christmas scenes inside the wall size antique walnut display case. It has a cozy, elegant feel and is not at all like the dark and gloomy “Gothic” of the present day subculture.

“It’s old-world charm,” says Lisa Rock, Realtor with ReMax of St. Joseph and already a frequent guest. “It’s so pleasant to be there. It’s relaxing and makes you feel comfortable.”

Guest Christina Lund says she has added afternoon tea with her daughters as one of their outings during the holiday break.

“Treating oneself to a tea room is a nice indulgence and a step away from the every day hubbub.” Mrs. Lund says. “It will be a special time together, and I know Pat will plan a beautiful array of savories and sweets to indulge in.”

The Gothic House also serves a full lunch menu including soups, quiche salads and Italian beef sandwiches. The house is located at 720 S. 10th St. and is open 10:30 a.m. to 2:30 p.m. every day except for Tuesday. It’s also available from 4 to 6 p.m. for private tea parties.

For more information, call 232-8115.

Lifestyles reporter Sylvia Anderson can be reached at sylviaanderson@npgco.com

Lemon curd

3 eggs

1 cup sugar

1/2 cup lemon juice (preferably fresh)

1/4 cup butter

1½ teaspoon lemon zest

In a heavy saucepan, beat eggs and sugar for one minute on high with hand mixer. Stir in lemon juice and butter. Cook and stir over medium-low heat until mixture reaches 160 degrees. Add zest, cool. Cover and store in refrigerator for up to one week. Best when served at room temperature.

Classic cream scones

2 cups flour

2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup sugar

1 large egg

1½ teaspoons vanilla

1/2 cup heavy cream

1/3 cup cold butter

Dried cranberries (optional)

In a large bowl, combine flour, baking powder, salt and sugar. In small bowl, whisk egg, 1½ teaspoon vanilla and 1/2 cup heavy cream. Set aside. With pastry blender, cut 1/3 cup cold butter into dry ingredients until coarse and mealy. Make a well in center of dry ingredients and add cream mixture. Mix with fork just until blended. Add dried cranberries to taste. Do not overwork. On lightly floured surface, pat dough out to 1/2-inch thickness and cut with biscuit cutter. Brush tops with heavy cream and bake at 375 degrees for 15 to 18 minutes. Serve with Devonshire cream and jam or lemon curd.

— Pat McNaughton, The Gothic House Tea and Eatery