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.
<h3>More traditional delights from the nation's favourite cooks.</h3>
When I first tried barramundi, I was struck by how bold and meaty it was – surprisingly so, for a fish.
This is either a simple speedy supper for two, with rice or bread, or part of a spread to serve more.
This recipe is an easy, one-pan dish that works well with any cut of chicken.
This was one of the only ways I could eat fresh greens during my first trimester of pregnancy, and it’s one of the few ways I can get my toddler to eat them, too!
