The Dingo and A Scone!

Western Australia has different sorts of land marks. One that stands out is in North Fremantle. It is the Dingo Flour Mill, on Stirling Hwy facing the Indian Ocean. The main reason it stands out is the large red dingo painted on the building.

The mill was designed by architect J.F. Allen, of Allen and Nicholas, and the office building was designed by Powell, Cameron & Chisholm Architects.

Known as the Great Southern Roller Flour Mills Limited which dates from 1922.
On the property are silos, an office, laboratory and other buildings. In January 1976, the company was taken over by Allied Mills Limited, an Eastern States Company, which became Goodman Fielder Wattie Ltd after a subsequent merger.

The dingo logo was painted by artist Les Nash in 1940 for £40. It is about four storeys high. Rumor has it during WW2 it was painted over so it wasn't a war target. In 2010 the flour mill was renovated, and the dingo now gets re-painted every month.

The flour, came in cream coloured calico bags with the red dingo logo. Maybe you still have a bag in your cupboard!

To do the mill justice, here is one of my favourite recipes.

Pumpkin Scones

Ingredients  
1 tablespoon butter or margarine 
Half a teaspoon of mixed spice 
1 egg 
1 cup cold, mashed, cooked pumpkin
2 cups self-raising flour 
Half a cup of sugar

Method 

Preheat oven to 225°C.

In a bowl, combine butter and sugar with electric beater. When butter mixture light in colour add egg, spice and pumpkin and beat until well combined.

Then, with a spoon,  gently stir through the flour. Once mixture formed place onto a bench. 

Combine with your hands and flatten the dough out until you get to 1 inch thickness - add more flour if needed.

Flour the rim of a cup or round cutter to cut each scone out.

Place on greased tray with 1cm space around each scone and bake for 10-20 minutes, depending on the size of your scone. 

When cooked, they should be brown on top.

Serve with butter and jam,  jam and cream or just plain.

This recipe makes about 12 large or 24 small scones......Enjoy!