The University of Scones - 2pm

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With Claire Clarke MBE. Headlining this summer is our University of Scones. Helping you bake sweet and savoury versions of these teatime staples to perfection using Baby Belling ovens will be master pastry chef Claire Clark MBE, who first started cooking scones professionally at London's Ritz Hotel in 1984. Do you prefer the British or American style of scones? How do you bring the dough together without kneading? Should you leave the scones to rise? Expect flour-dusted hands and scrumptious results. The morning course includes lunch featuring the scones with the chef, and the afternoon course includes afternoon tea.