Tomorrow Thursday May 23rd is the official date for this year’s Australia’s Biggest Morning Tea. For 20 years the Cancer Council has used this initiative to raise much needed funds for cancer research.
The idea is simple but effective. Cancer is something that touches most families. Many of us are close to someone who has battled cancer or perhaps even lost a loved one to cancer. Some of us may even be facing our own personal battle.
Right around the country, in our homes, schools and workplaces, Australians will come together tomorrow morning over a cup of tea to raise awareness about cancer. In the process we will raise much needed funds for cancer research through a gold coin donation.
I’ll be attending a casual get together. Nothing too elaborate. I’ll be bringing with me a plate of freshly baked scones. Warm out of the oven. Wrapped in a tea towel. Served with raspberry jam and whipped cream. It doesn’t get any simpler than that.
Freshly Baked Scones With Jam and Cream
3 cups self-raising flour
1/4 cup caster sugar
80g butter, cubed
1 to 1 1/4 cups warm milk
generous squeeze of lemon juice
jam and whipped cream, to serve
PREHEAT oven to 200 C. Lightly dust a flat baking tray with plain flour.
SIFT self-raising flour into a large bowl. Add sugar and stir well to combine.
USING your fingertips, rub butter into flour until mixture resembles breadcrumbs.
MAKE a well in the centre of the flour. Add warm milk and lemon juice. Using a flat-bladed knife mix until the dough just begins to come together.
TURN onto a lightly floured surface and knead gently until a soft dough forms, adding a little more milk if necessary.
PAT dough into a 2cm-thick round. Using a 5 cm diameter round cutter dipped in flour, cut out 12 rounds. Press dough together and cut out another 4 rounds.
PLACE scones onto prepared baking tray at least 1 cm apart. Brush tops with a little milk.
BAKE for 20 minutes or slightly less (depending on your oven) until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.