Members of the CWA’s Land Cookery Committee will join Kelso High School’s Year 10 Food Technology students in an attempt to bake the world’s largest scone.

This culinary beauty will take seven hours to cook.

A total of 70kg of self raising flour, which has been donated by White Wings, will be needed, along with 70 litres of milk, 14 litres of sour cream, 8.4kg of castor sugar, 105kg of salt and 105kg of baking powder.

All these ingredients will be mixed in 14 litre rubber buckets before being poured into a massive spring-loaded cake tin built into the oven.

The world record attempt is part of a CWA awareness raising exercise in the lead-up to CWA Awareness Day on September 14, when CWA members celebrate the achievements of their groups and the CWA in general in their own communities.

They will need to beat the current New Zealand scone record of 121kg to take out the title of World’s Largest Scone.

Craig Miller, the industrial arts teacher at Kelso High, has been co-ordinating the construction of what he calls “the world’s biggest camp oven for the world’s biggest scone”.

The oven had to be purpose built from mild steel with charcoal on top and gas burners underneath.

He said building the oven would not have been possible without the help of Adam Tosic of Oberon Engineering, who provided all the materials, cutting and folding, Shane Simmons of Bathurst Bodyworks, who did the painting and sandblasting, and Aromatic Embers, which fabricated it.

Mr Miller said the school’s year 10 food technology teachers, Sandra Howarth, Maree Brandau and Kim Baker, have also played their part in the project.

The students are excited about being part of a Guinness World Record attempt and confident their scone will be a winner. The attempt must be filmed and witnessed in order to be eligible.

Once it is cooked, the scone will be broken up and served to students with delicious homemade strawberry jam.