A mystery outing no less, with day trippers visiting local destinations including Helmsley, Harrogate, Royal Armouries and the National Coal Mining Museum and a surprise stop-off at our world-class racing venue York Racecourse. No horses today however, just hospitality from our York Racecourse Conference and Events Team who keep busy year-round hosting a variety of functions large and small.

As is always key on a jaunt out, a good cuppa and something sweet always puts a smile on people’s faces! Having provided food and drink here for more than 30 years, York Racecourse Hospitality and CGC Event Caterers are renowned for our home-produced food and large-scale catering offer. Our pastry chef Hannah has been hard at work making sultana and plain scones, served warm fresh out of the ovens! No baker’s dozen here at York Racecourse, yes that’s correct – 1,500 scones (and a few spare for good measure), offered with jam and butter or clotted cream. All washed down with a cup of Yorkshire Tea of course!

So good Yorkshire folk, should you pronounce ‘scone’ to rhyme with ‘cone’ or ‘gone’?

Interestingly experts reveal that the pronunciation says far less about your class and much more about your geographical origin, and so that aside, the big question is:

How do you eat your scone – is it jam first or cream?

Want to know the secret to making good scones? Here are some top tips:

• It helps the mix to sieve the flour (and baking powder)
• Keep the mixture cool by not handling it too much, soften your butter for ease
• Don’t overwork the dough! Once it comes together the less you handle it the better, it should be soft and slightly sticky
• To help scones rise evenly, cut the scones straight down and up, without twisting the cutter
• When brushing the tops, ensure there are no dribbles down the sides as this will affect the rise

Acklams Coaches Beverley