Although they are so much more than tea and scones, the CWA have been making the best scones for almost 100 years. Here's some of the recipes they've been using.
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For the traditionalist
Makes 12-18 (depending in the size of your scone cutter)
- 1 egg
- 4 tablespoons of oil (she uses vegetable oil)
- 2 cups of milk (or 1 1/2 cups milk and half a cup of sour cream or thickened cream)
- 4 cups of self raising flour
- 1 teaspoon salt
- 1 tablespoon sugar
Beat the egg, oil and milk until combined. Sift the flour, sugar and salt into a bowl. Add the egg mixture to the flour. Knead until just combined and then turn the dough out onto a floured surface. Pat into a flat shape of the thickness you'd like your scones. Cut with a floured scone cutter and then place on a greased tray. Cook at 220 degrees for 12 to 15 minutes.
If you're feeling adventurous
Makes about 12
- 1 cup pure cream
- 1 cup lemonade
- 3 cups self raising flour
- Pinch of salt
- Flour, for dusting
- Jam and cream to serve
Preheat the oven to 180 C (fan-forced) or 200 C (conventional). Sift the flour into a large bowl. Add the cream and then the lemonade.Quickly (but gently!) combine the ingredients into a dough in order to trap as many bubbles as possible into the mixture. Turn the dough onto a floured surface and, once again gently, roll it out to a thickness of about 2cm. Cut your scones out with a cutter. Arrange evenly on a tray and bake for about 15 minutes, or until golden. Serve with jam and thickened cream.
Enjoy.
Grace Ryan
Deputy Editor at the Central Western Daily, Orange. You'll mostly find me tinkering in social media and newsletters. Working hard to get our stories in front of your eyes.
Deputy Editor at the Central Western Daily, Orange. You'll mostly find me tinkering in social media and newsletters. Working hard to get our stories in front of your eyes.
