Dear all, the past 6 weeks I’ve mostly been snacking (on mostly 1940s foods) as quite honestly it’s been difficult to have an appetite for a proper meal. Worry and grief does that to you and these past 6 weeks have been the worst of my life since Mum had a massive brain bleed, ending up in hospital for weeks before sadly passing over. I can’t even begin to describe how I feel (and my poor Dad who loved her with all his heart). Some of you, I am sure, know this feeling already. I didn’t….but now I do. When I’m ready I will talk about it more.
Nevertheless, I have made some simple, supper dishes and baked goods over the past few months and am going to start adding them into my blog to add to my list of 230+ recreated wartime recipes.
This recipe was quite nice and pretty easy to make. Some people on my Facebook page commented that “there was no butter during the war” or “you never would have used butter on a scone”. All I can say is that I weigh and measure all my rations diligently and use them how I see fit and I usually save butter from my ration, 5g at a time, to place on something that is delicious, to make me smile and feel happy. Margarine is mostly for cooking and to top toast. Everyone to their own. What do you use your ration of butter for?
This recipe came from “Feeding the Nation” by Marguerite Patten.
Much love to all, C xxxx
Savoury Scones – Ingredients
- 2 oz National Flour (85% wholemeal)
- 2 oz medium oatmeal
- 1 oz shredded cheese
- ½ oz fat
- ½ tsp baking powder
- ¼ tsp salt
- Milk
Method: Mix dry ingredients and cheese, rub in fat and work enough milk to make a really soft dough. Flatten out on a floured board and cut into triangles, place on a greased sheet and bake in a hot oven until browned. (roughly 200C for 15-20 mins)
So very sorry to hear about your mother. The passing of one’s parents is a dismal right of passage in life. I wish you peace of mind and healing.
Savory scones are called biscuits in the US. When I make scones I replace milk with cream in my biscuit recipe and add sugar. Usually they are made with white flour for the fluff and flaky factors. Yours look hearty and delicious, nutritious, and filling. I am not much of a bread person but I would prefer yours to ours.
Thank you for this lovely recipe and for me a happy memory of my Mum. My mum who was a child during the WW2 years, loved butter. She always said that she missed it more than sweets or chocolate during rationing. She would
spread it generously on toast. She passed away in 2018. Some day you’ll get beyond living and dealing only with your Mum’s loss and get to remember the happy times you spent together. Until then bless you for continuing to share your wonderful recipes for us in what is such a dark and desolate time still for you. Bless you. x
Personally I am with you on saving some of the butter ration for scones (especially if they are still warm!), condolences again on the loss of you Mam.
I use my butter on bread. Where these people who question your use of butter alive during the war? I’m sure people used it for what you are and if not then who cares as long as like you said it makes you happy. 🙂🙂
I’ve never lived with rationing, but grew up in a home where food was often scarce. Butter was not used in baked goods, where it would be hidden. In baking we used lard, shortening or oil. For frying it was usually drippings. Butter was always saved for spreading on toast, muffins, biscuits, or a special treat on waffles. Saving your ration for something special where you will definitely taste it makes sense. Good for you!
I tryed this recipe. I made myself medium oatmeal. I used butter as fat. It was unable to flatten out this soft dough, so I made 3 “cookies”. Scones are tasty and healthy. I will cook them more.