Mendip Living Aug - Sep 2021

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TIME tea FOR With Afternoon Tea Week taking place from 9-15 <strong>Aug</strong>ust, plus the MacMillan Coffee Morning on the 24 <strong>Sep</strong>tember, there’s never been a better time to gather your nearest and dearest, don your apron and get baking! We’ve gathered together the best recipes from Clarence Court Eggs CLASSIC TEATIME SCONES You can’t go wrong with a freshly baked scone. Simple to master and can be whipped up in a matter of minutes! PREP TIME: 20 MINUTES COOK TIME: 12-15 MINUTES MAKE 18-22 SCONES INGREDIENTS 450g self-raising flour plus extra for dusting 1 teaspoon baking powder 100g cold butter, cut into cubes 50g caster sugar 2 medium Clarence Court Hens Eggs plus 1 beaten Milk METHOD Pre-heat the oven to 200˚C/400˚F/ gas mark 6. Line two baking trays with greaseproof paper. Put the flour and baking powder into a large mixing bowl, add the butter and rub it into to the flour with your fingers until you create a fine breadcrumb texture. Stir in the sugar. Crack the eggs into a measuring jug and top up with enough milk to get to 270ml. Make a well in the centre of the flour mix and pour in the eggs and milk. Stir using a dinner knife to start then use your hands to form a rough dough. Tip out on to a lightly floured work surface and roll to a rough oblong about 2cm thick. Use a 5cm cutter to cut out as many scones as possible then arrange over the 2 trays making sure they aren’t too close to each other. Roll out the remaining dough and cut out more scones. When all the scones have been cut out, brush the tops with beaten egg and place the trays in the oven to bake for 12 - 15 minutes or until pale gold in colour and nicely risen. Allow to cool a little on a wire rack and serve warm with clotted cream and your favourite jam. QUAIL SCOTCH EGGS Libby Silbermann, has shared with us her perfect picnic addition. These Quail Scotch Eggs are a delicious bite size treat, served with tarragon mayo, dip and enjoy! 18 | www.minervamagazines.co.uk
We look forward to welcoming you back to our modern shop & cafe to enjoy a warm welcome, home cooked food, buy local produce and goods. 01373 830321 Open Monday - Saturday 32a High Street, Rode, BA11 6PA CHECK OUT OUR SPECIALS BOARD! LUNCH MENU 2 courses for £25 3 courses for £30 Main menu also available for lunch OPENING TIMES LUNCH DINNER Mon: Closed Closed Tues: Closed Closed Wed: 12 - 2.30pm 6 - 9.30pm Thurs: 12 - 2.30pm 6 - 9.30pm Fri: 12 - 3pm 5.30 - 10pm Sat: 12 - 3pm 5.30 - 10pm Sun: 12 - 3pm 6 - 9.30pm Tel: 01225 742386 | rob@claytonskitchen.com | www.claytonskitchen.com 15a George Street, Bath BA1 2EN ClaytonsKitch claytons_kitchen l f www.minervamagazines.co.uk | 19
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Mendip Living Aug - Sep 2021

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