Plain Scones
From Borwick's cookery book, 1890
Split open and butter to serve hot; or, if allowed to get cold, then cut open and toast and butter.
Presented as published in 1890. 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
592Calories
6 gProtein
32 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein6.4 g
Carbohydrates32 g
Fiber0 g
Sugars28 g
Total Fat50 g
Saturated Fat9.6 g
Monounsaturated Fat22 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol186 mg
Sodium1137 mg
Potassium80 mg
Calcium1009 mg
Iron2.4 mg
Magnesium12 mg
Phosphorus1422 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A544 mcg
Vitamin E9.3 mg
Vitamin K52 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline154 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 14. The excerpt below is the record exactly as published.
PLAIN SCONES. 1 lb. MILLENNIUM flour. 3 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. margarine. I oz. sugar. I saltspoonful of salt. I egg. Milk
Cook this with the app: pantry check, scaling, and the assistant.