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May 30 is apparently annual Scone Day and another excuse for CWA branches like Keiraville to celebrate the tasty treat.
The floury baked good (often complimented with jam and cream) seems to be synonymous with the longstanding Country Women's Association - but beware as these gals also go by "Chicks With Attitude".
![Keiraville CWA members Wendy Van Haeften, Gai Dutton, Jenny Anderson and Paula Campbell. Picture by Wesley Lonergan. Keiraville CWA members Wendy Van Haeften, Gai Dutton, Jenny Anderson and Paula Campbell. Picture by Wesley Lonergan.](/images/transform/v1/crop/frm/UPAcJLQNVGftX3BUDy544C/e44313d9-a245-441e-8d89-90b328fb63d9.jpg/r0_0_4849_3233_w1200_h678_fmax.jpg)
While baking scones is one past-time of the century-old society, they have been a vehicle to lobby for better maternity and health services for women and children in the country, and continue to be advocates for this community sector.
Keiraville is one of several branches around the Illawarra. The have around 50 members ranging in women aged in their 30s up to their 90s.
Children - and dogs - are welcome to accompany members to their monthly meetings which focus on community projects and fundraisers.
There is also a lot of baking, however, as a woman needs to eat.
Not every member needs to be able to bake the perfect scone, some just serve tea, but a few in this group have found a knack to making the sweet or savoury bread fluffy and delightful.
"You need to make sure all the ingredients are cold," said Jenny Anderson.
![The Mercury was offered an array of plan and pumpkin scones on May 30 to celebrate Scone Day, and of course, accompanied with jam and cream. Picture by Wesley Longeran. The Mercury was offered an array of plan and pumpkin scones on May 30 to celebrate Scone Day, and of course, accompanied with jam and cream. Picture by Wesley Longeran.](/images/transform/v1/crop/frm/UPAcJLQNVGftX3BUDy544C/8ded0db4-cbdb-4369-9c48-27f192bc22db.jpg/r0_0_5162_3441_w1200_h678_fmax.jpg)
Lemonade can be added to recipes as well, but it's not the secret ingredient, added Wendy Van Haeften.
Wendy explained the best scones rise and are "light" and rolled by hand.
"Don't knead too much, when you make the dough pat it out then cut [into pieces]," she said. "Glaze it on the top with egg and put it in the oven."
Some women like to use their hands to knead the dough, while others swear by the "hook" on their electric mixers, while others use two knives to mix the ingredients.
Gone are the days of only baking traditional scones, so much so the Keiraville CWA published their own scone book in 2019 with 27 different recipes (available from the branch for $10).
The branch takes pride in baking besides the usual plain, date scones, pumpkin scones, also treats as vanilla chai, zucchini cheddar, gruyere and prosciutto, salted caramel, gluten free, fig and walnut just to name a few.
Scones are often thought to be an English snack, but the Mercury understands they originated from Scotland.
A traditional plain scone is usually made with self-raising flour, salt, butter and milk.
![Some scones baked by Keiraville CWA members. Picture by Wesley Lonergan. Some scones baked by Keiraville CWA members. Picture by Wesley Lonergan.](/images/transform/v1/crop/frm/UPAcJLQNVGftX3BUDy544C/bcf0f5c4-98a9-48f9-b64c-6e63b6cf9336.jpg/r0_0_4000_2667_w1200_h678_fmax.jpg)
PUMPKIN SCONES*
** Recipe reproduced from All About Scones: Keiraville Branch CWA
Ingredients
- 350g self-raising flour
- 30g caster sugar
- 1/2 tsp salt
- 60g cold butter, cut into small pieces
- 125 ml buttermilk + extra for glazing
- 300g cooked mashed butternut pumpkin
Method
- Prepare mashed cooked pumpkin, refrigerate to cool
- Preheat over to 220C. Line a baking sheet with baking paper, mist lightly with oil/cooking spray
- Sift flour, sugar, salt and nutmeg into a bowl
- Using fingertips, rub in the butter until the mixture resembles coarse crumbs
- Make a well in the centre of the mixture, add pumpkin and buttermilk
- Using a knife, stir until a sticky dough forms
- Turn out onto a lightly floured surface, knead gently until smooth
- With your hand, flatten dough to 2cm thick, cut into squares or rounds
- Glaze with buttermilk, bake until crisp and slightly browned
![Keiraville CWA members Wendy Van Haeften, Gai Dutton, Jenny Anderson and Paula Campbell. Picture by Wesley Lonergan. Keiraville CWA members Wendy Van Haeften, Gai Dutton, Jenny Anderson and Paula Campbell. Picture by Wesley Lonergan.](/images/transform/v1/crop/frm/UPAcJLQNVGftX3BUDy544C/3143cd9d-3182-4147-89f0-1ef8455c448a.jpg/r0_189_5005_3014_w1200_h678_fmax.jpg)
GLUTEN FREE SCONES*
** Recipe reproduced from All About Scones: Keiraville Branch CWA
Ingredients
- 375g gluten free self raising flour
- 60g butter
- 280ml thickened cream
- 1 egg beaten
Method
- Preheat oven 220C. Line a baking tray with baking paper, lightly mist with oil/cooking spray
- Lightly rub the cold butter into the flour until the flour is crumbly
- Create a well in the centre of the mixture
- add beaten egg and cream, cutting in with a knife
- Press out onto a floured bench and cut with a floured cutter
- Place onto the prepared baking tray close together
- Glaze with a little cream
- Bake until golden brown
All About Scones: Keiraville Branch CWA is available for purchase for $11. Contact the CWA Keiraville secretary Bek - bekstarry@gmail.com
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