During WWII rations dictated the need for alterations to traditional recipes. Women of that period went to extraordinary length to stretch, flour for example, beyond one dish. I love WWII recipes, my [currently] absolute favorite ones are WW2 Recipe: The Welsh Cakes, Apple Crumble Pie In A Skillet, and this delicious, filling and easy-to-make WWII Era Savory Carrot Scones With Bacon Recipe. Women often used bacon fat in place of butter, and grated carrot to partially replace flour.
When we think of scones, orange cranberry is probably first that comes to mind and we don’t often see savory scones recipe. Give this recipe a try for a new culinary experience and see if this is something you might like as well.
To Make six WWII Scones With Bacon You Will Need
- 2 cups all-purpose flour
- ¾ cups grated carrot
- 2 tablespoons firmly packed sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons cold unsalted butter, cubed or bacon fat
- 3 slices bacon, cooked, cooled, and crumbled
- 1 lightly beaten large egg
- ½ cup whole buttermilk
Bacon Scones Preparation and Baking Steps
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Using 2 forks, cut in cold butter until it resembles coarse crumbs. Add in an egg.
- Add in bacon crumbs.
- Add in grated carrot.
- Add ½ cup cold buttermilk to to flour mixture, stirring to combine. Bring mixture together with hands forming a dough. Add 1 more tablespoon of a buttermilk if the mixture is a bit dry.
- Knead dough onto a lightly floured for a few minutes.
- Form scones.
- Place scones, 0.5 inch apart on baking sheet.
- Bake for 13 – 15 minutes until golden brown.