British/Irishbreakfast
Scotch Scones
From New Delineator recipes., 1929
Lay a napkin on a plate, arrange the scones on it, and fold the corners of the napkin over them. Split and butter while hot.
Presented as published in 1929. 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
918Calories
27 gProtein
194 gCarbs
4 gFat
Full nutrition (19 nutrients)
Calories918 kcal
Protein27 g
Carbohydrates194 g
Total Fat3.7 g
Sodium5 mg
Potassium341 mg
Calcium48 mg
Iron14 mg
Magnesium67 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin B60.2 mg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Water25 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 6. The excerpt below is the record exactly as published.
SCOTCH SCONES Make the preceding mixture for tea cakes
Cook this with the app: pantry check, scaling, and the assistant.