The Country Women’s Association of Victoria has shared the recipe behind its renowned scones, a staple that has long been celebrated for its light and fluffy texture. This classic recipe, requiring just a few simple ingredients, is designed to produce around 35 scones and is suitable for home bakers of all levels.

To prepare the scones, the recipe calls for 4 cups (600 grams) of self-raising flour, sifted and with additional flour for dusting, along with 1 teaspoon of caster sugar, 300 milliliters of pure cream, and 300 milliliters of milk. After preheating the oven to 245°C (or 225°C for fan-forced ovens) and lining baking trays with paper, the dry ingredients are mixed together with the cream and milk using a butter knife to combine gently.

The dough is then turned onto a lightly floured surface and kneaded lightly. It is rolled or patted to a thickness of approximately 2 to 2.5 centimeters before being cut into 5-centimeter rounds using a floured cookie cutter. The method emphasizes lifting the cutter straight up and down to preserve the scones' rise, as twisting the cutter can cause a slanted shape. Once shaped, the scones are arranged with a 1-centimeter gap on lined trays and baked for about 10 minutes until they turn golden brown on both the top and bottom.

Upon completion, the scones are traditionally served with jam and whipped cream, allowing for individual preference in accompaniments. The recipe also notes an adaptation for those requiring gluten-free options, suggesting replacing the self-raising flour with a gluten-free version and adding 1 teaspoon of xanthan gum for texture.

This straightforward recipe offers a reliable way to recreate a well-loved Australian teatime treat, reflecting the enduring appeal of the Country Women’s Association’s culinary contributions.