Author Jennifer Ryan says it was her grandmother’s stories that inspired her to write about the Second World War. In her latest novel, The Kitchen Front, she weaves together WWII history with family history. In a piece for LitHub.com, Ryan takes readers through the writing process.

And if after reading about The Kitchen Front you are inspired to make a cup of tea and a batch of scones, here’s an easy recipe you might enjoy.

Oven Scones

2 c. all purpose flour

4 tbsp. white sugar

4 tsp. baking powder

1/2 c. raisins, currants or dried blueberries (optional)

1/2 tsp. salt

1/2 c. milk

2 eggs

5 tbsp. vegetable oil

Preheat oven to 425F.

In a large mixing bowl, combine the dry ingredients. Make a well in the centre and set aside.

In another bowl, whisk together milk, eggs and oil. Pour the wet ingredients into the well of the dry ingredients and stir the dough gently to combine.

Turn dough onto a lightly floured board. Pat dough into a circle 1/2 inch thick. Place on baking sheet and lightly score the top into 8 wedges.

Bake for 12 to 15 minutes. When done, remove to a cooling rack. Enjoy warm or at room temperature with butter and/or jam. Store in an airtight container.