SCONE Time returns to Bankfoot House on Thursday, June 10 for a lovely morning of community connection over a cuppa and tasty fresh scones.
Hosted by Sunshine Coast Foodie Martin Duncan, along with Peter Connell and Ann Podobnik of Bankfoot House, this event is a wonderful way for local seniors to come together in a heritage setting, meet others, swap stories and find out more about some of our local food producers. At the same time, they will enjoy locally produced Montville coffee or a cup of tea and, of course, piping hot scones.
With assistance on the day from our very own QCWA Beerwah scone queens, Martin and the team will be going old-school by serving up morning tea in the traditional Bankfoot House style using scone toppings of butter and syrup.
There will be a couple of guest local food producers to share a yarn, and local products will be showcased including the sublime strawberry jam from Cedar Creek Farm Bush Foods with lashings of whipped cream.
Martin said he is excited to be returning to Bankfoot House.
“Heritage-listed Bankfoot House provides a very special venue to host Scone Time, and the setting fits perfectly with the traditional notion of bringing everyone together for a good old-fashioned chat, in person, while enjoying a sweet treat,” Martin said.
The event runs from 10-11.30am and costs $8. Bookings are essential via www.trybooking.com/BPSMJ
A COVID safe plan will be in place and volunteers will be available to assist visitors with signing in.
To get you excited and the opportunity to get your scone on at home, we’ve included Martin’s Scone Time recipe.
Bankfoot House, 1998 Old Gympie Road, Glass House Mountains
Martin Duncan’s
Scone Time scone recipe
Makes about 30 scones.
Ingredients
• Plain flour for dusting
• 1kg self-raising flour
• 1½ tsp baking powder
• 125g salted butter, chilled
• 1 cup plain yoghurt
• 2½ cups milk, plus extra if required
• 1 tsp vanilla essence
• 1 egg
• Good jam to serve
• Whipped cream to serve
Method
• Grate butter and rub into dry ingredients.
• Whisk egg, milk, yoghurt and vanilla together, then quickly mix. You may need a dash more milk (moist dough). Don’t over mix!
• Pat out dough onto floured bench.
• Cut and place onto floured tray.
• Bake at 180ºC for about 15 mins.
Enjoy!
