After a few months of well-deserved rest following what many called the most successful Kangaroo Valley Show in years, the Show Committee has made a welcome return to our monthly stall at the FIG Farmers’ Market.
Our mission remains – not to sell anything or conflict with those who do, but to provide a place where the community can sit, have a cuppa, enjoy a chat and share the knowledge, skills and values that the Show itself represents.
For our return, what better way to reconnect than with a Mother’s Day morning tea? It was our nod to the long line of women who have stewarded the land and helped support families through good old-fashioned values of food, shelter and love.
And so the committee came together, with Mairi Langton and myself bringing along our mothers’ prized tea sets. Paul and Stephen set up tables and chairs while Cathryn decorated with linen tablecloths and vases of flowers, creating a warm, inviting space in the midst of the busy market.
Debs Waltho, this year’s first prize winner for scones at the Show, enthusiastically agreed to contribute. What started as a promise of a few dozen scones quickly grew to six dozen as word spread and the crowd gathered. Living close to the town, Debs kept baking throughout the morning, delivering fresh batches of her award-winning treats. What a legend!
The selection expanded to include cheese and blueberry varieties (thanks Dave and Gail) alongside the classic plain scones. These were complemented by homemade jams (thanks Trish and Sue and Richard) and generous servings of freshly whipped cream (thanks Alison).
As people sat together, the conversations flowed as freely as the tea that was kept warm in pots with beautiful handmade tea cosies. Many remarked how wonderful it was to see this tradition – one that echoes the spirit of our rural community – finding new life in 2025. The unanimous decision? This is a tradition worth taking forward.
Thank you to everyone who contributed, especially Debs, who has kindly shared her winning recipe below. Next month as we dive into the darkest days of winter, our theme will be Warm & Cosy – just a tease, with more to come.
Julie Ward
Debs’ champion lemonade scones
3 cups of self-raising flour
A pinch of salt
1 cup of pure cream
1 cup of lemonade
Sift flour and salt into a bowl, create a well in the centre. Pour cream and lemonade into the well, using a knife to gently combine the mixture. Turn onto a lightly floured surface and knead with a delicate touch until just smooth. Roll to 2.5 cm thickness and cut into rounds. Place scones close together on baking paper and bake at 220 degrees for 10 to 12 minutes until golden. Serve warm with jam and cream – and perhaps a touch of Valley hospitality.
