According to CWA South West group president Pam Andrew the trick is use to fresh ingredients and don't rush them.

"Have time to do them, don't try and do them in a rush because that's when they won't turn out," she said.

With more people baking at home while they're coping with enforced isolation, Mrs Andrew said one of the main reasons she enjoyed being in the kitchen was because it allowed her to be creative.

"I don't think I could do it everyday, but just every now and again," she said.

"I'm a creative sort of person and I enjoy what I can create whether it's on the stove or on the sewing machine or with the knitting needles.

"I get the satisfaction when I see people trying it and they say 'oh that's good can I have a copy of your recipe?'

"My lasagna... (is) the one that disappears the quickest around here."

Mrs Andrew got her baptism of fire in the kitchen at the Royal Melbourne Show.

At the time Mrs Andrew was a new member of the CWA and she and her friend were tasked with the job of baking 14 slices a day to feed the hungry masses.

"I started with the CWA about 11 years ago," she said.

"I thought if I can do it here I can do it at home."

Formed in 1945 the objective of the CWA was to advance the rights and equity of women, families and communities in Australia through advocacy and empowerment, particularly for those living in regional, rural and remote Australia.

The organisation has 17,000 members and the work they do often goes unseen in the community.

Mrs Andrew said it was a fantastic organisation to be a part of with about 150 members in the south-west.

"They support so many groups and they encourage the safety and fellowship of women and children," she said.

"We're quiet achievers. We just get on with it."

Scone recipe, as used by South West CWA at the Royal Melbourne Show:

4 cups of S.R. flour, 300ml milk , 300ml cream, 1tsp sugar and pinch of salt.

Add cream and milk to the dry ingredients and mix to a soft dough. Place on a lightly floured scone board and pat it out to a thickness of about 2.5cm.

Cut with a floured scone cutter. Bake at 200C for 12-15 minutes. Serve with butter, or jam and cream.

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