Still warm and smothered in jam and cream, a fresh scone served with a pot of real tea in a china cup is one of the greatest creations to ever come out of the British empire.
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Although scones are a fairly basic and introductory form of baking, we often leave the scone baking to the experts, such as those that wield the dough within the Country Woman's Association.
The CWA of NSW has run the Tea Room at the Royal Easter Show for more than 70 years, raising on average $150,000 from the sale of about 50,000 scones, tea, coffee and products made by members.
However, when the decision was made to cancel the show earlier last month as part of control measures around Coronavirus, the organisation started to think of some ways to help bridge the funding gap and came up with the 'virtual scone'.
For the president of the Millthorpe branch of the CWA Gwen Aspinall the decision to cancel the Royal Easter Show was an enormous disappointment and not only from a fundraising perspective.
"Hundreds of volunteers from across the state, and from our area, assist over the two weeks the tea room is operational each year," she said.
"Obviously it's also a big disappointment for show-goers, too, and the organisers who work so hard to stage the event each year."
For those with a genuine hankering for a scone, and would like to make their own using the recipe that the CWA uses, they can do so.
By purchasing their virtual scones you receive a free copy of the recipe, and if you're feeling very generous you can order a full Devonshire tea or one of their other treats, virtually of course.
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"To purchase the scone recipe, go to the CWA of NSW website," she said.
Devonshire and Cornish cream teas are pretty much the same thing, except that the Devonshire version has the cream sitting on top of the scone, then the jam on top of that.
A Cornish cream tea, on the other hand, has the jam as the first ingredient on the scone, followed by the cream.
Get the recipe at https://shop.cwaofnsw.org.au/
