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Butter Scones
From Cassell's dictionary of cookery, 1892
Serves 6
Serve with butter; excellent for breakfast or tea.
Presented as published in 1892. 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
283Calories
2 gProtein
6 gCarbs
28 gFat
Full nutrition (24 nutrients)
Calories283 kcal
Protein2 g
Carbohydrates6.2 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Cholesterol80 mg
Sodium16 mg
Potassium81 mg
Calcium49 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.7 mcg
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 278. The excerpt below is the record exactly as published.
Butter Scones. — Take a pint of thin cream, salt it to taste, and stir it into flour enough to make a dough
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