Surely we don’t need an excuse to eat scones but if we did, here it is – National Scone Day is this Tuesday, 30 May.
When I think scones, I think the Country Women’s Association (CWA) and the ladies from the Keiraville Branch who love their scones.
The CWA, which is 101 years old this year, was founded on the principle of bringing rural women together to create and maintain connections for improved health and wellbeing. This continues today with regular gatherings and activities all over the country.
Sconversations is an initiative of the Centre for Rural and Regional Mental Health and the CWA. Scones and tea are a symbol for sitting down for a chat.
We gathered at the home of Keiraville CWA's secretary and publicity officer, Rebekah Ryan, for a sconversation in the lead up to National Scone Day. We drank tea from the good crockery and sampled pumpkin scones made by Paula and plain scones made by Liz.
“Who doesn’t love a scone,” says one of the ladies. “My mum used to make scones nearly every Sunday night for my dad’s dinner, that was his request,” says another.
“You can make them out of nothing and they’re really quick, savoury or sweet.”
A standard scone recipe consists of self-raising flour, butter, milk and a pinch of salt. The cold butter is rubbed into the flour until combined. The milk is mixed with the flour, kneaded until smooth and formed into a mound about 4cm high. Traditionally, a cutter is used to make the round shape but scones can be any shape. The top is brushed with milk and baked in a hot oven. From this basic recipe there are variations such as date, cheese and pumpkin scones.
Paula made a batch of pumpkin scones in the morning before we met. Rather than round, the scones were square and high because she shaped the dough into a square tin, scoring the top into squares prior to baking. The result was a scone slab, easily broken into portions. They were about 5cm high, light and tasty and a beautiful golden colour, great with jam and cream or just butter.
The plain scones made by Liz were, by her own admission, rustic, and delicious smothered with jam and cream. Apparently, some among us eat scones with the jam on top of the cream, though with runnier cream the jam should go on first with a dollop of cream on top.
Why not try the accompanying easy lemonade scone recipe this National Scone Day.
The CWA Keiraville Branch is celebrating its 60th anniversary this year. Find them at their next stall, which is always well stocked with homemade pickles, relishes and the highly sought after lemon butter. Stall news is posted on their Facebook page.
You can find more information on sconversations here.