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Scotch Scones

Name: Scotch Scones
Yield: 6 servings
Ingredients: two pounds of fine oatmeal; a tablespoonful of salt; a tablespoonful of lard; enough water to make a stiff dough

From The Rural cook book, 1907

Serves 6

Oatmeal scones keep for weeks.

Presented as published in 1907. 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

128Calories

4 gProtein

18 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories128 kcal

Protein3.8 g

Carbohydrates18 g

Fiber2.6 g

Sugars0.4 g

Total Fat4.6 g

Saturated Fat1.4 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol2.2 mg

Sodium1174 mg

Potassium106 mg

Calcium16 mg

Iron1.4 mg

Magnesium41 mg

Phosphorus116 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate9.1 mcg

Choline12 mg

Caffeine0 mg

Water166 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 66. The excerpt below is the record exactly as published.

Scotch Scones. — Take two pounds of fine oatmeal, a tablespoonful of salt, a tablespoonful of lard and enough water to make a stiff dough

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