Scones
From Domestic cookery, 1886
1 oz. sugar and 2 oz. sultanas may be added if liked.
Presented as published in 1886. 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
2175Calories
49 gProtein
353 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories2175 kcal
Protein49 g
Carbohydrates353 g
Fiber0 g
Sugars0 g
Total Fat63 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Cholesterol58 mg
Sodium950 mg
Potassium619 mg
Calcium608 mg
Iron26 mg
Magnesium124 mg
Phosphorus684 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline69 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 60. The excerpt below is the record exactly as published.
SCONES. 1 lb. flour 2 teaspoonfuls baking powder A little salt 2 oz. butter or dripping, Enough milk to mix into a light paste
Cook this with the app: pantry check, scaling, and the assistant.