Buttermilk Scones
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Presented as published in 1904. 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
1887Calories
61 gProtein
368 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories1887 kcal
Protein61 g
Carbohydrates368 g
Fiber0 g
Sugars18 g
Total Fat42 g
Saturated Fat6.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.7 g
Cholesterol107 mg
Sodium2286 mg
Potassium1116 mg
Calcium511 mg
Iron26 mg
Magnesium158 mg
Phosphorus806 mg
Zinc4.7 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A172 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.6 mg
Niacin (B3)31 mg
Folate744 mcg
Choline53 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.
Buttermilh Scones. — Mix into l|lb. of flour one and a half teaspoonfuls of carbonate of soda and not quite a full teaspoonful of tartaric acid; rub into this l^oz. of butter, lard, or claritied dripping, and a little salt, and work it to a smooth dough with the points of the fingers, and three-quarters of a pint of buttermilk
Cook this with the app: pantry check, scaling, and the assistant.