Country Women's Association (S.A) Scone Mix

This is both a great one to start of with and a infinitely variable one to review. However if you follow the construction guidelines strictly, the metamorphosis from mix to fruition of the scone can however be as consistent as a hangover on a weekend after payday!

The Country Women's Association have teamed up with a South Australian flour mill company "Laucke". Laucke is an Australian family owned and operated buisness beginning in 1899 with third and fourth generations now working the business. Laucke are pioneers in catering specifically for the baking requirements of bread machines and have placed a focus on other aspects of home baking.

Taken from their web site.

Laucke supports Certified Organic Farmers and is a Certified Organic Processor as well. Our emphasis in the best raw materials comes through to the best flour and the best possible nutritional value.
Many flour and food manufacturers have a "bottom line" and earnings mentality that is simply stated as more tonnes, more quickly for lower costs. Laucke focuses on the consumer of the end product and wants that person to enjoy a good eating experience. The "bottom line" for Laucke is a top quality product and a satisfied customer who appreciates quality and value together.

If we could have more companies with that attitude well..... wouldn't we all be a hell of a lot better off! And it's an Australian company. A+

Now back to the C.W.A.A. They good ol'lady's are donating a percentage from each sale of this mix to Australian families in need. I have not been able to get an up to date figure at the time of writing this review but they have broken the $100,000.00 mark but they have a much higher goal which is amazing.

Thats alot of cold hard bones going to folk whom need a bit of help both financially and in many other forms of assistance.

Now all that is bloody fantastic, however the proof is in the sconeing!

 

This  mix is very easy to assemble. Begin by mixing the Scone mix to a correctly measured amount of water 600g Scone Mix to 280ml water.  Now as we @ SxA and all ya'll whom follow in the discipline of the scone, know most scones are far under kneaded and lack moisture.  A great little sentence on the back of the packaging states exactly this, "Country Women know that excellent scones require more moisture and kneading than is common practice.".  This is a great tip and fantastic that they have give the consideration to newb's in the art of scone.

Now, knead the dough until a soft, smooth, sticky texture is accomplished.  It is recommended to use a mixer with a dough hook however Jane has often used a knife and elbow grease with fantastic results, so no need for any of that fancy city slicker gear.  Place the mix on to a floured area and let rest for 5 minutes in which time the mix will loose any of its stickiness. 

Dust and roll out to about 3cm thickness and cut the scones to a 2.5" diameter.  Place the cut scones on a lined baking tray so that when baked they will provide a brotherly support as they unitedly rise.  Get all the dough trimmings together and repeat the rolling to cutting process and of extreme importance is to let it also rest again for 5 minutes before placing in the hot box.  Speaking of which the hot box should be set at 210'C for about about 14 minutes or until scones are golden brown on top.  Remove and ensure to allow to set for a minute on a wire rack to avoid any underside sweating.

For this particular setting we chose to use a Australian strawberry and mixed berries jam and as a back up a New Zealand mixed berries jam.  Bulla thickened cream was whipped up for the upper layer.  

The scones came out with a fantastic outer crust which was almost perfectly on specification according to the guidelines set out by the SxA handbook.  Upon initial autopsy of the scone the outer crust was confirmed to be of regulation thickness and the inner had still retained its elasticity with out being either to moist or dry.  It was however slightly on the thicker side of internal construction but still well within the G.R.D.T guidelines (Graham Reactive Depression Test).  The scones were served at a great post cooling temperature which is critical to the butter scone amalgamation. These scones were resting upon the balance point of flavor saturation which is a perfect point as it allows for continuous consumption without the "over doing it" sensation. 

This examination was performed by both myself and Mr Glenn B.T.S (Brother of The Scone, Official)

Product Rating  9.5

Scone Rating   8.5