Breakfast Scones

Name: Breakfast Scones
Ingredients: One pound of flour.; Two ounces of butter.; One good tablespoonful of baking powder.; Half a pint of milk or cream.; Salt.

From The Ocklye cookery book, 1909

If made with cream use a little less butter. Sour cream makes them lighter, but must be well sweetened.

Presented as published in 1909. 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

2503Calories

54 gProtein

364 gCarbs

140 gFat

Full nutrition (33 nutrients)

Calories2503 kcal

Protein54 g

Carbohydrates364 g

Fiber0 g

Sugars0 g

Total Fat140 g

Saturated Fat50 g

Monounsaturated Fat18 g

Polyunsaturated Fat0 g

Cholesterol384 mg

Sodium1476 mg

Potassium866 mg

Calcium1026 mg

Iron27 mg

Magnesium140 mg

Phosphorus931 mg

Zinc3.9 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.8 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline0 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 51. The excerpt below is the record exactly as published.

BREAKFAST SCONES Ingredients One pound of flour. One good tablespoonful of baking Two ounces of butter. powder. Half a pint of milk or cream. Salt.

Cook this with the app: pantry check, scaling, and the assistant.