CWA Scones – Fool proof!

I keep telling myself that I need to get a copy of the CWA (Country Women’s Association) cookbook. I mean, we’re talking about a collection of tried and true recipes devised by generations of country women. How can you possibly go wrong with that?

Indeed, I’m happy to report that their scone recipe alone is a triumph. I had been madly searching online for a basic, good scone recipe and became almost as frustrated as I got when I was searching for a fudge recipe. So many variations! It therefore came as a pleasant surprise to find a recipe that required a small number of base ingredients and a no-nonsense method.

The CWA show scone recipe is simple: 3 cups of self-raising flour, half a cup of cream, between one to one and a half cups of milk and a pinch of salt. If working by hand you would need to cut the cream and milk into the flour and work into a dough but wanting to give my Kitchenaid mixer a job every now and then, I simply place all ingredients into the mixer bowl and gently mix with the paddle attachment.

Once you have a nice, slightly sticky dough, place onto a floured surface and cut out scone rounds. How big/small depends on your taste. I like petite scones whereas my husband prefers larger ones (vulgar!). You’ll need to adjust your baking time according to how big your scones are but in general, you’re looking at 10 minutes of baking time in a hot oven (220-230C).

Today I served the scones up with the Berry Farm’s Strawberry & Kirsch jam and King Island double cream. Bliss!

4 Comments for this entry

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  Tenina

  May 17th, 2010 on 8:52 am

  LOVE CWA recipes, tried and true! And the Strawberry and Kirsch jam sounds divine…maybe should try making a recipe for that one?? YUMMO!

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  Moni Reply:
  May 17th, 2010 at 3:58 pm

  I’m really looking forward to making jam with the TMX actually. I think gourmet jams are lovely but $8+ per tiny jar hurts!

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  Alison

  October 3rd, 2010 on 9:52 pm

  I’ve never seen a scone recipe without butter or margarine. This one sounds so easy, I’ll definitely try it. What type of cream is needed?- I’m in England and we have single, whipping and double cream here. (Ithink single is about 18% fat, double about 48% and whipping somewhere in between. Not sure though.) Hope you can help. Thanks

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  Moni Reply:
  October 5th, 2010 at 9:03 am

  Hi Alison. This recipe is amazing. The CWA ladies know their stuff! I’m guessing the cream kinda takes the place of butter/margarine but is still fluid enough to keep the dough moist and not greasy. I used whipping cream which I think in Australia is about 30-33% fat so you’re spot on. Good luck! :D

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  Ashlea

  May 3rd, 2011 on 9:30 am

  I use a similar recipe which is all cream and no milk but I find it to be quite “short”. I will certainly try this one with milk. I have my Grandma’s CWA but have yet to make the scone recipe.

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  Monica Reply:
  May 4th, 2011 at 1:42 pm

  I think cream makes sense instead of butter and buttermilk since they are just byproducts of cream anyway lol. I think the milk keeps the mixture from being too rich. Please try :D

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  Catski

  March 10th, 2012 on 4:26 pm

  made these today. beautiful. i pulsed dough in a food processor, but all other instructions the same. my friends thought i was this brilliant scone maker! very quick!

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  Monica Reply:
  March 12th, 2012 at 10:50 am

  Great :) They are so fuss free compared to a lot of recipes.

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