As it is Remembrance Day this week we thought we would search for a wartime recipe to share with you. We came across this recipe for carrot scones by Marguerite Patten OBE. During WW2 Marguerite produced handy leaflets & cookbooks based on rations. Carrots were readily available as many people grew their own.
Carrots are very high in beta carotene which converts to vitamin A. Just one medium size carrot provides the recommended daily intake of vitamin A.
12 tbsp self raising flour and 1 teaspoon baking powder – sifted together (or ½ wholemeal)
2 tbsp softened butter (or margarine)
4 tbsp sugar
8 tbsp grated carrot
A few drops of vanilla flavouring (essence)
Pre-heat oven to gas mark 6 / 200°C. Grease a baking tray.
Leave the butter out so that it become nice & soft to work with. This make it easier to mix in the sugar. Beat these until they are light & creamed.
Add in the grated carrot, a bit at a time. It will not look like the prettiest thing in the world – but stick with it.
Add in the vanilla.
Slowly add the sifted flour. The more you beat, the more moisture the carrots will release to bind the mixture together. You will be left with a all of sticky carrot flecked dough.
Pinch and roll the desired amount between your hands. You should get 12 scones from this recipe.
Place on baking tray and sprinkle with a little sugar (optional)
Cook in the centre of the oven for about 20 mins.
Once firm on top & at the sides, they are done. Remove from oven & cool.
Enjoy. Perfect with a nice cup of tea.
Find out more about Helen Money's nutritional advice