Brown Cream Scones
From Home cookery, 1898
Presented as published in 1898. 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
55Calories
0 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein0 g
Carbohydrates16 g
Fiber0 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1411 mg
Potassium2.9 mg
Calcium783 mg
Iron1.5 mg
Magnesium3.6 mg
Phosphorus291 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.7 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 81. The excerpt below is the record exactly as published.
Whole meal flour i lb. 3 oz- Butter Sugar Salt ... Baking powder Milk I dessertspoonful, a pinch. 3 teaspoonfuls. to mix. Rub the butter into the flour, add salt, sugar, and baking powder. Mix into a light soft dough with milk. Roll out, cut into rounds, or scone shapes, brush over with milk, and bake in a quick oven. 192 Brown Cream Scones. Whole meal flour i lb. Sugar I tablespoonful, or less. Salt a pinch. Baking powder 3 teaspoonfuls. Cream to mix.
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