A winning recipe!

There is nothing quite as comforting as sharing a hot scone and a cuppa with friends, but former restaurateur, chef and well-known local foodie, Martin Duncan has taken the age-old tradition to new heights by reconnecting the community and combatting isolation and loneliness among our seniors through his regular Sconetime events.

Martin’s monthly morning teas, held in various locations around the Sunshine Coast was launched in June 2018. Sconetime quickly became a hit with seniors who come along regularly to enjoy his delicious scones topped with lashings of jam and cream, served on china cups and plates, in landmark venues across the Coast including the famous Bankfoot House in Glass House Mountains. Most importantly though, it’s a chance for seniors to leave the house, socialise, meet new friends and enjoy an hour or two of banter.

Well known for his vibrant nature and love of supporting local businesses in our region, Martin was inspired to launch Sconetime after hearing of a 96-year-old woman in Scotland who, having lost her husband some 15 years ago, had not been left the house for many years. In desperation, she started hosting morning teas to meet other people, which proved to be life-changing for her and many others.

“It’s very powerful,” says Martin. “I can think of one gentleman who hadn’t been out of the house for two years since his wife passed, now he comes along regularly.

“It was a real lightbulb moment for me,” says Martin. “I thought to myself, I can do that.”

Since launching Sconetime, Martin has heard countless stories of how the morning teas are making a huge difference in our community by providing a platform for those who may otherwise have no interaction with others from one end of the week to the other.

“It’s very powerful,” says Martin. “I can think of one gentleman who hadn’t been out of the house for two years since his wife passed, now he comes along regularly.

Another 94-year-old lady has only missed one since it began. She comes along on her Zimmer frame, has a scone and a cuppa and then does her shopping.

“I’ve also got a couple of girls who come from Coolum to Cooroy every month. They do a shop and Sconetime and then finish with a beverage at the RSL.”

And if the smiles on the faces of those attending a recent Sconetime event at Caloundra CWA are anything to go by, Martin has most certainly created a winning recipe for success.

Just ask long-time Caloundra resident, 89-year-old Pat. “I love coming along to Sconetime. I think it’s a wonderful way to build integration,” she says. “I’ve lived in Caloundra for 50 years and I used to be a member of CWA in Victoria.”

No stranger to what makes a great scone, Pat was the owner of a bakehouse in Caloundra in the 1970’s. “When the new Henzells building was built I was the first one who went in there,” she says.

For CWA Caloundra President Jill Ware, providing a space for these special social events is what the association is all about.

“We have so much to offer. We host sewing classes for adults and children. Cake decorating classes, craft, there is something for everyone,” says Jill. “It’s such a wonderful hall and we are delighted to be able to open it up for Sconetime. It’s great to see the connections made at the morning teas.”

As Sconetime continues to expand, Martin is hoping to get more bakeries and businesses on board to make the scones (with his recipe of course) and have a big enough supply of china wear and cutlery to stock each venue.

“I have provided a lot of the china myself, which I have collected over the years and we have had some wonderful people supply some as well,” says Martin. “It would be great to have enough so that we don’t have to pack and unpack after every Sconetime.”

And when it comes to volunteers, Martin says although he is blessed to have many local business owners who donate their time to the wonderful cause, there is always room for more in the Sconetime family.

MARTIN’S SCONE RECIPE (Makes 20-24)

- Set the oven to 180 degrees (fan-forced).

- Mix wet ingredients: 1 egg, 2 1/2 cups milk, 1 cup of yoghurt and 1 tsp vanilla essence.

- Grate 125g chilled salted butter, then hand rub it into 1kg self-raising flour and 1 1/2 tsp baking powder.

- Combine the wet and dry ingredients, without over-mixing them. Add more milk if required for a moist dough.

- Pat the dough onto a floured board and chop it into pieces.

- Bake for 15 minutes.

- Top with lashings of jam and cream.

- Enjoy!

For more information on when and where the next Sconetime will be held or to offer your time as a volunteer go to: www.sconetime.com.au.

Admitting she didn’t know everything when it came to running a business, Ellie credits a large part of her success to the Sunshine Coast Chamber Alliance Business Mentor Group.