British/Irishbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Scotch Scones
From Recipes for the million, 1891
Serves 3
Presented as published in 1891. 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
580Calories
19 gProtein
118 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein19 g
Carbohydrates118 g
Fiber0 g
Sugars0.1 g
Total Fat19 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol106 mg
Sodium500 mg
Potassium233 mg
Calcium303 mg
Iron9.3 mg
Magnesium44 mg
Phosphorus297 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate250 mcg
Choline49 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 196. The excerpt below is the record exactly as published.
a pound of flour add a large spoonful of baking powder and a little salt ; mix thoroughly while dry, rub in two ounces of butter, beat up one egg well in a quarter of a pint of milk or water
Cook this with the app: pantry check, scaling, and the assistant.