When there is no sugar, make a batch of scones -1942

Light Hands, Light Scones.

Scones are as simple as ABC to make. A proper scone maker will tell the first lesson for the cook who says they are never able to turn out a decent scone is to remember scones need lightness.  They are not like bread, where you have to roll and roll, and then knead and knead. And wielding flour will never turn out a fluffy scone. A good solid scone, maybe, but a scone that has lost all chance of lightness before it reaches the oven.

The secret of a scone is they must literally be tossed together, and quickly into the oven with a light hand (and light heart, too, if you can manage it), and the oven must be very hot. The whole process of mixing and cooking need only be around ten or twelve minutes.  

Scones are the next best thing to a cake that requires a lot of sugar and that they require very little in way of ingredients also makes it a top list for the wartime Austerity meal of 1942. Scones can vary in plain, sweet, or savoury.

A useful savory scone:

Add about half a cup of grated cheese to two cups of flour, you can also make up onion scones, which are tasty even if the name doesn’t suggest so. Here is the recipe:

Two large cups self-raising flower, 1 tablespoon butter, 1 cup grated cheese, 1 beaten egg, 1 small very finely chopped onion, 1/4 teaspoon salt, and about 1/2 cup milk. Sift flour and salt, rub in the butter and mix in the cheese and onion. Mix to a soft dough with the egg and milk, roll out and cut into usual shapes.

Bake about 10 minutes in a very hot oven.

I hope everyone is having a good day or evening where ever you are.