Wartime honey and pumpkin scones with yoghurt cream
A few weeks ago, I delved into my Grandmother's wartime recipes and made some delicious savory scone whirls with Picalilli, cheddar and chives. It was so interesting to read through her collection of recipes and tips for making do with little or no butter, sugar, tea, meat etc. There were also plenty of tips on 'digging for victory' and helping the war effort by growing your own fruits, vegetables and herbs.
The health benefits of using less sugar, butter and meat (or using them more moderately) in our diet has been well documented. The restrictions of rationing, when combined with eating seasonally from a 'victory garden' must have provided some great health benefits to Australians on the home front during World War 2, but also a sense of celebration every time a new food came into season.
Growing my own fruits and vegetables and shopping from local growers at farmers markets has certainly given me a deeper appreciation for the uniqueness of each season and it's tastes, colours and textures. I have also been reading more about how seasonal food also plays a role in our holistic health - with fruits and vegetables appearing during the season in which they are best for the body.
Looking at the spectacular array of pumpkins at my local market, I couldn't help but think how these rich, full-bodied delights are the perfect winter food. Combined with bright, fresh orange zest and some Tamworth honey, these pumpkin scones are certainly full bodied, flu fighting wartime winter food!
The addition of cream, lightened and made slightly tangy by the addition of some thick, creamy sheep's yoghurt is not from the notes of my grandmothers cook book but, rather, the wonderful influences and inspirations of my Greek mother-in-law.
...And the tip from Nana's notebook - don't overwork the scone dough, otherwise your scones will be flat and dense. You have been warned!! ; )
Wartime honey & pumpkin scones with yoghurt cream
2 cups of self raising flour
1 teaspoon of salt
1 teaspoon of cinnamon
1 tablespoon of honey
1 tablespoon of orange zest
1 egg, well beaten
1 cup cooked, mashed pumpkin (I used a Queensland blue)
1/2 cup full cream milk
1/2 cup cream, whipped to soft peaks
1/2 cup of sheep's milk yoghurt
Step 1: sift flour, cinnamon and salt into a bowl.
Step 2: beat butter to a cream with honey and zest.
Step 3: into the butter mixture, stir in the mashed pumpkin, then beaten egg and milk.
Step 4: fold the sifted flour and salt into the mixture.
Step 5: knead very lightly on a floured board. Roll out to 1 inch thickness. Cut with a floured knife or scone cutter, brush with milk.
Step 6: place on a greased tray and bake in a hot oven for around 10 - 15 minutes or until golden.
Yoghurt cream: fold the sheep milks yoghurt through thr whipped cream.
Serve scones warm from the oven with yoghurt cream and extra drizzles of honey.
Honey from Tamworth Honey Pot Health Foods at:
Ramsgate Organic-Foodies Market
Open every Saturday from 8am until 1pm