British/Irishbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Scones
From Tried favourites cookery book, 1909
Serves 8
After cooking, cut a tiny slit at the side and slip in a little bit of fresh butter.
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
258Calories
6 gProtein
45 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories258 kcal
Protein6.5 g
Carbohydrates45 g
Fiber0 g
Sugars0 g
Total Fat8.9 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol23 mg
Sodium1276 mg
Potassium92 mg
Calcium54 mg
Iron3.3 mg
Magnesium16 mg
Phosphorus82 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline0 mg
Caffeine0 mg
Water15 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.
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
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