British/Irishbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Scones
From Delicacies, 1929
Serves 8
Presented as published in 1929. 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
194Calories
5 gProtein
28 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein5 g
Carbohydrates28 g
Fiber0 g
Sugars3.2 g
Total Fat7.1 g
Saturated Fat3.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol61 mg
Sodium400 mg
Potassium62 mg
Calcium145 mg
Iron2.2 mg
Magnesium11 mg
Phosphorus109 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate56 mcg
Choline38 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 28. The excerpt below is the record exactly as published.
]/2 tsp salt 3 tsp baking powder 3 tbsp sugar 1 cup milk *4 cup shortening Roll thin, spread with melted butter and sprinkle brown or powdered sugar and cinnamon and few raisins, roll, slice thin and bake. — Mrs. C. D. Kirk.patrick. Cream Scones 2 cups flour 4 tbsp melted butter 4 tsps baking powder 2 eggs l/2 tsp salt 1-3 cup rich milk 2 tbsp sugar
Cook this with the app: pantry check, scaling, and the assistant.