CLASSICALLY TRAINED PASTRY CHEF NADINE INGRAM SHARES HER SIGNATURE RECIPES IN A NEW BOOK
I was never very good at herding cattle on the farm. In fact, when it came to outdoor pursuits I was a constant disappointment to my family, except for a brief encounter with Little Athletics when I made it to the regionals in high jump. If you’ve met me, you know I’m 5’3, so my prowess as a champion high jumper was fairly short-lived. As a consequence, I decided it was probably best for all concerned if I stayed indoors. These scones are the result of half a lifetime of relishing the feel of flour between my fingertips, and a personal goal to get over the finish line having made a blue-ribbon scone.
Extracted from Flour and Stone by Nadine Ingram, $55, published by Simon & Schuster Australia