Covering the Goulburn and Murray valleys

Country Cooks share their love of food

The first in a monthly series by members of the CWA Seymour Central branch.

April 9, 2014 3:19am



Welcome to Country Cooks, a new occasional column by members of the Seymour Central branch of the Country Women’s Association. Their aim is to provide you with some traditional recipes and variations on the same. This week we look at a CWA favourite, scones, and fig and pear paste, using a fruit that is in season.


Recipe baked by CWA Seymour Central branch president Natasha Thomas and based on the Country Women’s Association of Victoria Cookery Book. The original is used at the Royal Melbourne Show.


four cups self raising flour

300ml milk

pinch salt

300ml cream

one tsp sugar


To make these delicious scones simply add the cream and milk to the dry ingredients, mixing to a soft dough. Then place the dough onto a lightly floured board, patting it out to a thickness of about 2.5cm.

Next, cut the individual scones with a floured scone cutter before placing in the oven and baking at 200°C for 12 to 15 minutes.

Serve the scones with butter or jam and cream.

Cooking tip

One tablespoon of cornflour added to each cup of self raising flour makes the scones lighter.

Some variations to try

To make cheese scones add one-quarter tsp mustard and 65g grated cheese.

To make fruit scones add half a cup of dried fruit such as dates, currants or sultanas.

For wholemeal scones simply replace one cup of self raising white flour with wholemeal self raising flour.

Natasha’s variation on the recipe includes omitting the cornflour and triple sifting the flour, sugar and salt. And when the mixture is ready in the bowl she empties it out onto a floured surface and very lightly kneads the mixture until it all comes together as a dough before patting it out.


Recipe based on one from and baked by CWA Seymour Central branch member Ofa Starmans.


six just-ripe coarsely chopped figs (Ofa uses about 400g of figs)

four just-ripe Williams pears that have been peeled, cored and chopped

one-quarter cup (60ml) water

500g white sugar (approximately)


Combine the figs with the pear and water using a large saucepan over a high heat, bringing to a boil. Reduce the heat to low and simmer while stirring occasionally for 30 minutes or until the ingredients are tender. Remove from the heat and set aside for 10 minutes, allowing to cool slightly.

The mixture can now be placed in a food processor to be mixed until smooth. The mixture then needs to be weighed - it needs to be the same weight of sugar as the puree for this recipe.

Now combine the puree and sugar in a heavy-based saucepan using a medium to low heat. Cook while stirring for 10 minutes or until the sugar is dissolved. Reduce the heat to a low setting and then stir occasionally for three hours or until the mixture is very thick in texture.

Remove from the heat before setting aside for 30 minutes to cool a bit. ow grease the base and sides of six half-cup (125ml) ramekins and spoon the puree evenly in each one, smoothing the surface. These can be loosely covered with baking paper. Set aside for two days or until the surface is dry to the touch and mixture thick. The paste needs to then be turned out of the ramekins and covered with plastic wrap, storing in the fridge. The paste can be spooned onto a cheese platter and is ideal served with cheese and biscuits.

CWA Seymour Central branch news

For more information about the branch, or membership enquiries, visit CWA Seymour Central Night Branch on Facebook or email

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