Hello all you New Romantics out there,
This week it’s all about scones, coke floats and the 1980’s as it’s Duran Duran Appreciation Day on Sunday and Root Beer Float Day on Wednesday. So what are you waiting for? You’ve just got time between now and then to dig out that frilly shirt that you’ve been saving since 1984 in the back of your wardrobe (you know, the one that you’ve been secretly hoping would come back into fashion) and tease your hair into a mullet for a Girls on Film-tastic weekend. If you speak to Café Manager Josh nicely, he’ll even play you some Duran Duran at the Café.
CAFÉ DRINK OF THE WEEK – Fairtrade Coke Float
So load up your iPod with that Duran Duran Best of album and get down to the Café for our cooling drink of the week, Fairtrade Coke Float, in celebration of Root Beer Float Day across the pond. I don’t know if you’ve ever had Root Beer, but it’s vile so we couldn’t possibly serve that, so we’ve come up with a delicious Coke related beverage instead.
SCONE WITH THE WIND
If you’re “Hungry Like the Wolf” though, you might enjoy our latest addition to the menu, a house made scone, made and baked on the premises. We’re serving them with Jam and Cream. They’re just dreamy! Alternatively, you can make them yourself with our recipe below which we pinched from Delia Smith.
Have a Rio-tastic week everyone!
Who actually saw Duran Duran live in Leeds in 1982…when she was a baby, obviously!
40g spreadable butter
225g self-raising flour
1½ level tablespoons golden caster sugar
pinch of salt
110ml milk, plus a ilttle more (if needed)
a little extra flour
- Pre-heat the oven to 220°C, gas mark 7.
- Begin by rubbing the butter into the sieved flour quickly, using your fingertips, then stir in the sugar followed by a pinch of salt.
- Now, using a knife, mix in the milk little by little, and when it’s all in, flour your hands and knead the mixture to a soft dough (you may find you need just a drop more milk if it feels at all dry).
- Place the dough on a floured pastry board and with a rolling pin (also floured) lightly roll it out to a thickness of about 3cm. (This thickness is vital. The reason scones don’t rise enough is because they are rolled too thin.) Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape!
- When you have cut as many as you can, knead the remaining dough together again and repeat. Then place the scones on the baking sheet, dust each one with flour and bake near the top of the oven for 12–15 minutes.
- When they’re done they will have risen and turned a golden brown. Then transfer them to a wire rack and eat as soon as they are cool enough, spread with butter, jam and clotted cream.
You can make the scones with buttermilk and natural yoghurt in place of the milk, and you can use 1 level teaspoon of bicarbonate of soda and 2 level teaspoons of cream of tartar with plain flour if you want to experiment
Recipe from: www.deliaonline.com