Scones are a British classic, but during the war people had to adapt their family recipes in order to ensure they stayed within their ration quota. In this scone recipe, some of the flour is replaced by mashed potato, as potatoes were more abundant than flour during the war. It also uses limited milk and none of your egg ration. You can make a sweet scone by adding 30 grams of sugar. Alternatively, you could spread honey on them when serving, to give you a sweet treat, whilst sparing your sugar ration. Scones were often served with mock cream, and strawberries in the summer.
170g plain flour
115g mashed potato
1 tsp baking powder
½ tsp salt
4-5 tbsp milk
- Preheat the oven to 200’C
- Mix together the flour, salt and baking powder
- Stir in the mashed potato and then rub in the fat
- Add enough milk to blend into a soft dough
- Once the dough has formed, roll out on a floured surface until it’s just over ½ cm thick
- Cut the dough into rounds and brush the tops with the remaining milk
- Bake on greased baking sheets for 15 minutes in the hot oven
You can find the original recipe here with some other recipes which prove how versatile the humble potato really is!