Cook Kirsty Carre road tests the NSW Country Women's Association's latest cook book, Jam Drops and Marble Cake.
RECIPE: Prize-winning Scones
Makes 12-15 scones
450g plain flour
60g icing sugar
2 tsp cream of tartar
1 tsp bicarbonate of soda
1/2 tsp salt
60g chilled butter, cubed about 310ml milk, plus a little to brush tops
Preheat oven to 200C. Heat a baking tray in the oven. Sift together the flour, icing sugar, cream of tartar, bicarbonate of soda and salt three times. Put in a bowl and rub in the butter. Make a well in the centre. Pour about three-quarters of the milk into the well. Use a knife to mix the milk through the flour to a soft dough. Add remaining milk if needed to form a soft dough. Turn on to a floured board and knead lightly.
The mixture should be handled as lightly as possible and patted into shape with your hands. Cut the dough into shapes as desired and brush over with a little milk. Lightly flour the heated tray and place the scones on the tray. Bake for 12-15 minutes or until a rich golden brown.