Remember - hang on to your ticket for a chance to win!!
The world record for a cream tea event is 1088 people. Join our attempt to beat the record and help Swaffham make history! We ask for help from the following volunteers:
Scone bakers
Stewards
Setter-uppers (12pm)
Servers
Taker-downers (4pm)
Plus over 1089 people of all ages to enjoy a scone (gluten-free and vegan options will be available) and beverage!
Bring your own chair and a brolly in case of inclement weather!
Volunteer! Volunteer forms - and the scone recipe - are also available to collect from Swaffham Museum. Please complete paper copies and return to the Museum by 30 April.
The rules - all participants (children are included) to eat a scone and have a drink, all between the hours of 1pm and 3pm.
A shuttle bus service to take people to and from the Market Place will operate from Nicholas Hammond Academy and the Norwich and Pickenham Road junction between 12pm and 4pm.
Scone Recipe
450g/1lb self-raising flour
2 level tsp baking powder
50g/1.75 oz butter, softened, cut into pieces
2 free-range eggs
a little milk
handful sultanas (optional)
Pre-heat oven to 220c/200c fan/gas 7. Lightly grease two baking trays. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Crack the eggs into a measuring jug, then add enough milk to make the total liquid up to 300ml/10fl.oz. Stir the egg and milk into the flour - you may not need it all - and mix to a soft, sticky dough. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas if using. Roll out to a rectangle about 2cm/three quarter inch thick. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the tub. Bake for 12-15 minutes, or until the scones are well risen and a pale, gold-brown colour. Lift onto a wire rack to cool.
