Scones
From Foods, their selection and preparation, 1935
Scones are richer than biscuits and can be served cold or reheated.
Presented as published in 1935. 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
1108Calories
35 gProtein
224 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories1108 kcal
Protein35 g
Carbohydrates224 g
Fiber0 g
Sugars13 g
Total Fat9 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium78 mg
Potassium771 mg
Calcium137 mg
Iron17 mg
Magnesium100 mg
Phosphorus436 mg
Zinc2.8 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D1 mcg
Vitamin C203 mg
Vitamin A93 mcg
Vitamin E1.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate425 mcg
Choline147 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 247. The excerpt below is the record exactly as published.
Scones. Scottish scones are another variation of biscuits. They have egg added to a rich biscuit dough in the proportion of 1 to 2 eggs to 2 cups flour. The tops usually are brushed with egg. The liquid is sometimes cream. When cream is used the other fat may be decreased. The egg, slightly beaten, is added to the cream or milk, the two combined amounting to approx¬ imately J as much, by measure, as flour. A small amount of sugar (J to 1 tablespoon to each cup flour) is sometimes added. Currants
Cook this with the app: pantry check, scaling, and the assistant.