Meet the CWA and their scones   – https://youtu.be/I3M-tbtufog  down-under equivalents to our British WIs and their Victoria sponges.   I was learning from the very best in Kiama, Australia

Jo, one of the renowned champions of the Country Women’s Association was generous enough to share her amazing recipe for lemonade scones: just self-raising flour, cream and the fizzy drink of your choice.  She and others make over 50,000 for just one local show so I knew she was a top expert.

This was my first cooking session after landing in Australia following a long and day-late flight from China.  The warm Spring weather and the charm of this little seaside town nestled in the countryside was a complete change from the teeming metropolis of Chongqing.

It was a real privilege to start with a lesson from Jo, an award-winning cook who has turned her skill in to a thriving business (Sweetwood cakes).  We spent a sunny morning in the bright kitchen of Ken and Rosemary, long-term friends who were generously hosting me in their Kiama home.  Gemma, herself a professional pastry chef, and fellow CWA-member, Jennifer, were there too – making sure that my attempts wouldn’t utterly disgrace their exacting standards.

Cooking alongside Jo was a delight: her passion, knowledge and great sense of humour were just what I’d expect from a completely confident and super-competent cook.  We laughed all morning and invented new recipes on the spot: how about beer in place of lemonade to make scones for a ploughman’s lunch; perhaps even a cream tea would be more luxurious with a champagne scone? The variations could be as endless as there are carbonated drinks in the world!

When I got back to the UK, sparkling wine was the perfect alternative and I added horseradish sauce to half the mixture for savoury scones to serve with a smoked salmon mousse.    Definitely one for the recipe book!

 

 

 

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My youngest co-cook so far

Penny and Luke in the herb gardenRosemary, sun-dried tomato and olive savoury sconesWatch me make them on YouTube and download the recipes here

 

Young Luke turned his hand to sweet scones so I could focus on a savoury version.  He’s got his own YouTube channel too – game playing with his unique vocalisation for each character.

Luke cutting out his sweet scones

This is a basic scone mix that you can vary to suit the occasion and your taste buds.

For a traditional Cornish cream tea, split the scones horizontally and then spread with jam followed by whipped cream.  A Devon cream tea uses clotted cream before the jam.

Small savoury scones topped with a flavoured butter, pate, salami, ham or whatever else inspires you can make delicious canapes.  I’ve often used just a couple of tablespoons of horseradish sauce (instead of the olives, tomato and herbs) and topped the scones with smoked salmon or smoked mackerel pate with a thin quarter slice of lemon.

 

Penny Melville-Brown OBE

Disability Dynamics ltd www.disabilitydynamics.co.uk

Helping disabled people to work since 2000

You Tube

penny@bakingblind.comLuke adding his ingredients