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WWII Era Savory Carrot Scones with Bacon Recipe
"During WWII rations dictated the need for alterations to traditional recipes. Women of that period went to extraordinary length to stretch, flour for example, beyond one dish. I love WWII recipes, my [currently] absolute favorite ones are WWII Recipe: The Welsh Cakes, Apple Crumble Pie In A Skillet, and this delicious, filling and easy-to-make WWII Era Savory Carrot Scones With Bacon Recipe. Women often used bacon fat in place of butter, and grated carrot to partially replace flour."
- 2 cups all-purpose flour
- 3 cups grated carrot
- 6 tablespoons unsalted butter
- 3 slices bacon
- 1 egg
Preheat oven to 400°. Line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Using 2 forks, cut in cold butter until it resembles coarse crumbs. Add in an egg.
Add in bacon crumbs.
Add in grated carrot.
Add ½ cup cold buttermilk to to flour mixture, stirring to combine. Bring mixture together with hands forming a dough. Add 1 more tablespoon of a buttermilk if the mixture is a bit dry.
Knead dough onto a lightly floured for a few minutes.
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