A trusted, well-loved CWA scone recipe for over 60 years. Best served with cream and jam.
This recipe is used in the Country Women’s Association kiosk at the Royal Melbourne Show, and comes from Mrs Pat Punch, Chairman of the Show Catering Committee of the CWA of Victoria.
‘We’ve been associated with the Show since 1935 but we built the annex back in 1954. We bake the scones today in the same green enamel Federal Gas Oven that was used back then. Goodman Fielder donates fourteen 25-kg bags of flour each year and we use every one. We probably make around 100 dozen scones a day. We have 24 ladies come down to help out for the whole 11 days and we all stay at the CWA club. We leave in a bus about 5.30 each morning and then head back in the bus at the end of the day. It’s like a family: there is great camaraderie between us all. We love sitting down for dinner and having a chat about the day and all the funny things that have happened. There are also about 20 to 25 helpers who meet us at the Show to help out for a day. Yes, it is a big commitment because we also have to clean the place for two days before we open and then clean up for a day after. But we love it, and we raise a lot of money.’
Show Scones
INGREDIENTS
- 8 cups self-raising flour
- 1 teaspoon salt
- 500 ml cream
- 750–800 ml milk
- melted butter
METHOD
Preheat oven to 250°C and grease baking trays.
Add the cream to the sifted flour and salt with enough milk to mix to a soft dough. Roll out and cut into a decent size.
Bake for 10 to 15 minutes.
When cooked, brush tops and bottoms with melted butter. It removes any flour and helps to keep them nice and soft.
Ring in the festive season with Stanley Tucci's Cosmopolitan-inspired cocktail, complete with bright pomegranate seeds and a sprig of mint.
With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.
Fish Pie is one of those wonderful family meals that everyone can tuck into and a great way to encourage kids to eat more fish.
This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.
The sauce is really the star of the show in this burger recipe – it is so full of flavour, creamy and delicious. Serve as burgers or use the same ingredients (minus the buns) to make wraps or bun‑less burgers (use some iceberg lettuce leaves as the bun).
Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)
These lovable monsters are perfect for Valentine's Day and can be made without the Oreo mouths, if preferred.
