On Tuesday April 30th we helped the Royal Women's Hospital launch their Miracle Mums Appeal for 2019 with a live podcast at the Melbourne Town Hall. 

Thanks to all of our wonderful listeners who supported the event. If you'd like to make a donation or find out about the various events happening in May head to www.thewomens.org.au. and follow #MiracleMumsAppeal on social media. 

Thanks to our guests Lyn Swinburne (Chair of the Royal Womens Hospital), neonatologist Dr Brett Manley, Jane Allsop who shared her experience as a patient and new Mum with us and to regulars Anna Barry (aka Anna from the Op Shop) and Julia Wilson for joining us again. 

Thanks also to Lord Mayor Sally Capp and RWH CEO Dr Sue Matthews for introducing the podcast (you can hear their speeches in our special bonus episode). 

OUR SHOW SPONSORS

Thanks to our wonderful podcast sponsors The Interchange Bench . The Interchange Bench fills all your long and short term staffing needs. Call 1800 i BENCH. When you want to take your staff team to the top, recruit at interchangebench.com.au  

And VitalSmarts. Globally proven Crucial Conversations. Hold tough conversations well! Visit www.vitalsmarts.com.au

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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.

Hopetoun Tea Rooms Scones 

Ingredients

235 Gramsself-raising flour

235 Gramsplain flour

185 Gramsunsalted butter

100 Gramsfull cream milk powder

17 Gramsbaking powder

230 Millilitresfull cream milk

1egg

Instructions

Put the butter with the dry ingredients and rest it overnight.

In the morning:

Combine the milk and eggs and beat the lightly (preferably in a jug where you measure the milk)

Mix all the dry ingredients in a separate mixing bowl until combined and pour in the egg and milk mixture. (don’t pour it all in unless its needed) Keep an eye on this to achieve a smooth dough.

Once it’s smooth, take it out, place it on a floured bench and fold it with your hands until you get the right consistency.

Roll it out to a height of about 4cm and cut out the scones using a scone cutter.

Spray your trays with canola spray and line them with baking paper.

Place scones on the tray and brush them with egg wash.

Put them in a hot oven on 180 degrees and bake for 12 minutes with no fan.

Let them cool and serve with double cream and triple berry jam.

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