British/Irishbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Scones

Name: Scones
Yield: 8 servings
Cuisine: British/Irish
Ingredients: Two cupfuls of flour; two teaspoonfuls of baking-powder; one-half of a teaspoonful of salt; one-third of a cup of sugar; three tablespoonfuls of butter; one egg; Add enough milk to make a soft dough

From The national course in home economics, 1917

Serves 8

Serve warm.

Presented as published in 1917. 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

156Calories

4 gProtein

33 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories156 kcal

Protein4.2 g

Carbohydrates33 g

Fiber0 g

Sugars8.3 g

Total Fat5.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol35 mg

Sodium273 mg

Potassium53 mg

Calcium76 mg

Iron2 mg

Magnesium9.5 mg

Phosphorus71 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A10 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate53 mcg

Choline18 mg

Caffeine0 mg

Water8.8 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 115. The excerpt below is the record exactly as published.

SCONES. Two cupfuls of flour, two teaspoonfuls of baking-powder, one-half of a teaspoonful of salt, one-third of a cup of sugar, three tablespoonfuls of butter, one egg, currants if desired. Add enough milk to make a soft dough

Cook this with the app: pantry check, scaling, and the assistant.