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Muriel’s Scone Recipe

This week we baked scones for National Scone Day which was on Saturday May 30. We used the Country Women’s Association recipe shared online last month by 92-year-old CWA member Muriel Halsted. My favourite bit of this recipe? The fact that it’s a scone recipe that calls for the addition of lemonade! How cool is that? Lemonade scones here we come! We had ours for morning tea with raspberry jam and clotted cream. They were delicious!


5 cups of self-raising flour
Pinch of salt
300 mls of cream
300 mls of lemonade


  1. Before you start, set your oven to 220 degree
  2. Measure out five cups of self-raising flour, then sift three times
  3. Add a pinch of salt as you sift the flour
  4. Fold in 300ml of cold cream
  5. Add 300ml of lemonade
  6. Keep folding the mixture together until the flour is all mixed in
  7. Put onto a floured board, cut into desired sizes and brush with milk
  8. Pop them into the oven for ten minutes or until golden brown, turning the tray once during cooking
  9. Enjoy with butter, jam, cream, or whatever you like!

Rosie’s Tip of the Day:

Make sure you triple sift the flour. I know three times sounds like a lot, but if the CWA says it makes your scones lighter and fluffier… then you can bet it’s worth it!

Rosie’s Ratings:

Chances Your Grandad Will Eat Half The Scones In One Sitting: 4/5
Likelihood You’ll Feel A Connection To Our Country’s Rich Baking Traditions: 5/5
Safety and Ease of Cooking: 3/5 – there’s a bit of oven action, for which you might need some help.


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