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Country Women’s Association member, 99, shares the secret to the perfect fluffy scone

Member of the Country Women’s Association, 99, shares the secret to the perfect fluffy scone – and how to make it at home

  • A member of the Country Women’s Association shared the secret to the perfect scone
  • The perfect ‘fluffy’ treat has nothing to do with the ingredients you use
  • Instead, Dorothy Collinshaw, 99, said the secret is to stir them with a knife
  • Fellow CWA member Muriel Halsted previously shared her fail-safe recipe

The perfect ‘fluffy’ scone has nothing to do with the ingredients you choose, claims a member of the Country Women’s Association.

Great-grandmother Dorothy Collishaw, 99, from Queensland, said her father first taught her the trick in the 1930s, after cooking a ‘disastrous batch’ during a home economics class.

“He said,” You should have stirred them with a knife, “said Dorothy Seven News.

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The perfect 'fluffy' scone (pictured) has nothing to do with the ingredients you choose, claims a member of the Country Women's Association

The perfect ‘fluffy’ scone (pictured) has nothing to do with the ingredients you choose, claims a member of the Country Women’s Association

Great-grandmother Dorothy Collishaw (pictured), 99, from Queensland, said her father first taught her the trick in the 1930s after cooking a 'disastrous batch' at school

Great-grandmother Dorothy Collishaw (pictured), 99, from Queensland, said her father first taught her the trick in the 1930s after cooking a 'disastrous batch' at school

Great-grandmother Dorothy Collishaw (pictured), 99, from Queensland, said her father first taught her the trick in the 1930s after cooking a ‘disastrous batch’ at school

“And I said to him,” You never told me that! “

The reason stirring scones with a knife instead of a spoon works so well is that you don’t stir the scones; you cut butter into the flour to coat or shorten the gluten strands with fat.

According to experts, including Master Chief Judge Matt Preston, the one thing you don’t want to “ overwork ” is on the dough.

Matt recommends using a flat-blade knife or a palette knife to cut through or pull out your ingredients when adding the wet ingredients so that the items barely add together.

Dorothy said she has perfected the ideal “ fluffy ” scone recipe over the years and now makes about 100 batches each year for Country Women’s Association events.

Earlier, fellow Country Women’s Association member Muriel Halsted, 92, shared the secret to her perfect scone after she couldn’t sell them at this year’s Sydney Royal Easter Show.

The group often sells as many as 50,000 scones and tea and coffee products made by its members on the show each year, but was unable to do so in 2020 due to the coronavirus pandemic that caused the Easter show to be canceled.

“So I measured out five flat cups of flour,” Muriel said in a video on her scones.

“And now I sieve it three times.”

Muriel Halsted, 92, member of the Country Women's Association, previously shared the secret recipe for her perfect scone (Muriel baking photo)

Muriel Halsted, 92, member of the Country Women's Association, previously shared the secret recipe for her perfect scone (Muriel baking photo)

Previously, fellow Country Women’s Association member Muriel Halsted, 92, shared the secret recipe for her perfect scone (Muriel baking photo)

Muriel recommends adding a ‘good pinch of salt’ to your mix and then grabbing a knife and making a ‘well’ in the center of the mixture.

“That well is where you put your cream – your cold cream,” said Muriel.

Then mix this through with your knife, add some lemonade and stir it in until you see the mix ‘sort of come together’.

Finally, put it all on a floured breadboard, roll it out a few times and shape it into a square before cutting out small squares – these will be your scones.

“I don’t make them as good at 92 as I did when I was younger,” Muriel said.

Finally, brush the scones with milk, turn your oven to 220 degrees Celsius and let them sit in the oven for 10 minutes – turn once.

How do you make the Country Woman’s Association iconic scones?

Muriel said you need a pinch of salt to really take your scones to the next level (photo)

Muriel said you need a pinch of salt to really take your scones to the next level (photo)

Muriel said you need a pinch of salt to really take your scones to the next level (photo)

INGREDIENTS

* Five level flat cups of flour

* Salt

* Cold cream

* Milk to brush the scones

* Bottle of lemonade

METHOD

1. Measure out five level flat cups of flour, sieve three times and add a “good pinch of salt” to the mixture.

2. Make a well in the center of the mixture and pour the cold cream into the center.

3. Mix in with your knife, add some lemonade and stir in until you see the mixture ‘come together’.

4. Brush the scones with some milk and set your oven to 220 degrees Celsius.

5. Put them in the oven for 10 minutes and turn them once.

Source: Country Women’s Association of Australia

Muriel recommends adding a 'good pinch of salt' to your mix and then taking a knife and making a 'well' in the center of the mixture (the mixture in the photo before baking)

Muriel recommends adding a 'good pinch of salt' to your mix, then taking a knife and making a 'well' in the center of the mixture (the mixture in the photo before baking)

Muriel recommends adding a ‘good pinch of salt’ to your mix and then taking a knife and making a ‘well’ in the center of the mixture (the mixture in the photo before baking)

“These look great,” wrote one commenter.

“This is my mom’s recipe, I haven’t eaten butter since I was five and she made it especially for me,” added another.

‘When I watch this video I think the secret is to be careful with the dough and use a knife, and not to work too hard. Thank you for sharing. ‘

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