What is the best flour to use for scones and why?

All-purpose flour is traditional for this style, providing a balanced crumb without heaviness.

How do you make wartime scones?

Use minimal sugar and fats, lean on baking powder for rise, and avoid rich ingredients like cream or eggs.

Were scones originally rationed food?

Not exactly, but they became popular during rationing for their simplicity and flexibility.

What is the secret to making good scones?

Cold fat and gentle mixing. Overworking leads to toughness—treat the dough with care.

Scone Recipe from WW11 Recipe

Name: Scone Recipe from WW11 Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British
Ingredients: 2 cups all-purpose flour; 2 tbsp sugar; 1/2 tsp salt; 2 tsp baking powder; 1/4 cup margarine or lard; 2/3 cup milk; Optional: 1/4 cup raisins or currants

Description

This WW11 scone recipe is a simple, frugal bake made with pantry basics. Tender, golden, and perfect with jam or butter.

Ingredients

Scale

2 cups all-purpose flour

2 tbsp sugar

1/2 tsp salt

2 tsp baking powder

1/4 cup margarine or lard

2/3 cup milk

Optional: 1/4 cup raisins or currants

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Instructions

1. Preheat oven to 400°F.

2. Mix flour, sugar, salt, and baking powder.

3. Cut in margarine until crumbly.

4. Stir in milk gently to form dough.

5. Add fruit if using and knead lightly.

6. Pat dough 1-inch thick, cut rounds.

7. Bake 12–15 minutes until golden.

8. Serve warm.

Notes

Add whole wheat flour for fiber.

Store in a tin up to 3 days.

Freezes well. Reheat gently before serving.

Prep Time: 10
Cook Time: 15
Category: Baking
Method: Oven
Cuisine: British

Nutrition

Serving Size: 1 scone
Calories: 190
Sugar: 4g
Sodium: 170mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg