Auchen Cairn Scones
From Domestic and economical cookery recipes, 1897
In Scotland these are cooked over the fire upon a gridiron.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1945Calories
49 gProtein
358 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories1945 kcal
Protein49 g
Carbohydrates358 g
Fiber0 g
Sugars4.2 g
Total Fat35 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Cholesterol27 mg
Sodium14386 mg
Potassium1424 mg
Calcium92 mg
Iron26 mg
Magnesium121 mg
Phosphorus490 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.5 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline14 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 65. The excerpt below is the record exactly as published.
lb. of flour | 3 ozs. of butter A pinch of salt | Cream to mix METHOD. Put the flour on a paste board, add the salt, cut the butter into small pieces and mix well with the hour. Use sufficient cream to make a stiff paste, roll out to about quarter of an inch in thickness, cut into small rounds, and bake in a quick oven about 15 minutes. Serve hot for afternoon tea. No. 441. AUCHENCAIRN SCONES. INGREDIENTS. 1 lb. of Hour | 4 teaspoonful of salt 1 teaspoonful cream of tartar 1 teaspoonful of sugar 4 teaspoonful of carbonate of j 1 oz. of butter or lard soda J A little milk METHOD. M ix all the dry ingredients well together, then make into a stiff paste with the milk. Roll out to about half an inch in thickness, cut into small rounds and bake in a moderate oven about 20 minutes. N.B. In Scotland these are cooked over the fire upon a gridiron. No. 442. BUTTERMILK CAKES. INGREDIENTS. 1 quart of buttermilk | 1 teaspoonful carbonate of soda
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