Savour Scones.

I can wholly recommend these ‘savoury scones’. They are filling, satisfying and are pretty low in fat. They would be great for lunchboxes and my partner will be having them for his lunch tomorrow. They are also really quick and easy to make. This is something I will defiantly be taking with me post-rationing.

These scones are also very thrifty, consisting of flour and oatmeal, but do not have a heavy feeling like some of the other war recipes. They have a holistic feel and are probably the kind of scone you would find in a trendy coffee shop or West End food shop today.

It does seem that a lot of the recipes from the ration period are in keeping with modern nutritional advice. The principles of home produced meals which are low in fat and sugar are key messages today.

Give them a go.

Mix 4oz of national flour (normal flour), 4oz of oatmeal, 1 tea spoon of baking powder, ½ teaspoon of salt, 1oz fat, 2 oz of shredded cheese. Mix with milk or water to form a soft dough. Flatten out and cut into circles with a pastry cutter and cook for about 15 minutes at 180 C or until brown.

A couple of points, I have noticed. The cheese ration was often 2oz, so these scones would use up the whole of the cheese ration. Consequently, you could supplement the cheese with something else, dried fruits for example to make a sweet scone. They are savoury, so you could use meat fat, or fat gained through the rendering process without any problems. Similarly, a combination of water or milk would probably work best here as using both flour and oatmeal means that that they need quite a lot of liquid to get this into a dough. Wholly using milk seems a little bit frivolous, in rationing.