British Wartime Fruit Scones

British Afternoon Tea wouldn't be complete without the obligatory scone. This recipe come from Eating for Victory, a collection of Ministry of Food Leaflets from World War 2. It gives three varieties, plain, sweet and fruit. I chose the fruit, and used Golden Raisins.. the closest thing to sultanas here in the US.

The recipe is quite straight forward, and calls for a savoury or sweet sandwich filling. I don't know about a sandwich filling, but I do like a thin spread of butter, or a dollop of homemade preserves.

Plain Scones

1 lb. self-raising flour or
1 lb. plain flour and 4 teaspoons baking powder
1 teaspoon salt
1 oz. margarine
A bare 1/4 pint milk

• Mix the flour, baking powder (if used) and salt together
• Rub in the margarine.
• Mix to a soft dough with milk.
• Turn on to a floured board and roll out to 1" in thickness.
• Cut into 8 rounds or triangles
• Put on a greased baking sheet and bake in a hot oven for 15 minutes.
• Serve hot or cold with a savoury or sweet sandwich filling.

Variations:

Sweet Scones:
Plain scone recipe with 1 oz. sugar added after fat has been rubbed in. 

Proceed as before.

Fruit Scones:
Plain scone recipe with the addition of 1 oz. sugar and I oz, dried fruit added after the fat has been rubbed in 

Proceed as before.

Eating for Victory