Few baked treats are as iconic as a freshly baked scone served warm with jam and cream.
Ahead of World Scone Day, three members of the Keiraville branch of the Country Women’s Association joined The Morning Show to reveal the secrets behind their prize-winning recipe.
From community bake sales to serving thousands of hungry visitors at major events, the CWA has built a reputation for producing some of Australia’s most beloved scones.
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Bek Ryan, Marion Moane and Glenda King showed viewers how to create the perfect light and fluffy scone at home.
Ingredients
450g (3 cups) plain flour
60g (1/2 cup) icing sugar
2 tsp cream of tartar
1 tbso bicarbonate soda
½ tsp salt
60g chilled butter, cubed
310ml (1 ¼ cup) milk
Method
1) Preheat oven to 200 degrees Celsius. Heat a baking tray in the oven.
2) Sift the flour, icing sugar, cream of tartar, bicarb soda, and salt together three times. Put into a bowl and rub in the butter. Make a well in the centre and pour into the well, about 3/4 of the milk. Use a knife to mix the milk through the flour to mix to a soft dough, adding remaining milk if needed to form a soft dough.
3) Turn out on to a floured board and lightly knead. The mixture should be handled as lightly as possible and patted into shape with your hands.
4) Cut the dough into shapes as desired and brush over with a little milk. Lightly flour the heated tray and place scones on the tray. Bake for 12-15 minutes or until a rich, golden brown.
Tip: Add a whisked egg with the milk if liked but reduce milk to about 250ml.
