WWII Carrot Scones

Delightful Desserts

Carrots were used a lot in wartime cooking and baking. They were home-grown and very versatile. So versatile in fact, that they often found their way into desserts, cakes and puddings.

12 tbsp self-rising flour 

1 teaspoon baking powder 

2 tbsp softened butter 

4 tbsp sugar

8 tbsp grated carrot

1 tsp vanilla extract 

Pre-heat oven 350 degrees 

Spray/butter for baking tray

Cream room temperature butter with sugar. Add in the grated carrot, one tbsp at a time. Add in the vanilla and stir. 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 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 center of the oven for about 20 mins. Once firm on top & at the sides, they are done. Remove from oven & cool. Enjoy!