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Brown Scones (2)
From Tried favourites cookery book, 1909
Serves 8
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
118Calories
3 gProtein
25 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein2.8 g
Carbohydrates25 g
Fiber0.7 g
Sugars3.7 g
Total Fat3.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol8.3 mg
Sodium410 mg
Potassium43 mg
Calcium72 mg
Iron1.6 mg
Magnesium7.5 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate48 mcg
Choline2.9 mg
Caffeine0 mg
Water4.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 141. The excerpt below is the record exactly as published.
Brown Scones (2). i lb. Whole Meal Flour, \ lb. White Flour, 1 oz. Butter, 1 oiz. Sugar, 1 tea- spoonful Salt, 2 do. Baking Powder. Mix all dry ingredients, and rub butter in till no lumps are left. Mix with butter-milk to rather soft dough. Turn on to floured board ; 150 TRIED FAVOURITES COOKERY BOOK. work as little as possible; roll out thin. Cut into shapes, and bake on hot girdle 4 minutes on each side. Cream Scones. i lb. Flour. 1 oz. Butter, pinch Salt, 1 teaspeonful Bakine Powder (small). 1 Egg, about 1 gill fresh Cream. Amount of cream depends on dryness of flour, liub dry ingred- ients together. Beat 1 egg, and add lialf cream to it ; then mix to a stiffish dough. Turn on slightly floured board. Roll out once only, and handle as little as joossible. Prick dough well over before cutting in shapes. Bake on floured tin in quick oven. After cooked, take point of knife, cut tiny slit at side, and slip in a little bit of fresh butter. Eng^lish Scones. l.lb. Flour, 1 oz. Butter, f teaspoonful Ci’eam of Tartar, and nearly t»a- spoonful Baking Soda, 1 teaspoonful Salt. Mix all, and moisten with butter-milk — must be quickly and lightly mixed, and no lumps of soda left. Knead slightly. Mark in 4 on to^D. Place on floured tin, and bake in quick oven 15 minutes. When taken from oven, do not cut, but break them in marked plac^js. Garibaldi Scones. 1 lb. Flour, 2 oz. Butter or Dripping, 1 oz. Sugar
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