British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Scotch Scones

Name: Scotch Scones
Yield: 4 servings
Cuisine: British/Irish
Ingredients: one cupful of white flour; three cupfuls of oatmeal; two teaspoonfuls of baking-powder; one of salt; a pint of sweet milk; two tablespoonfuls of butter; one of sugar

From Harper's cook book encyclopædia, 1902

Serves 4

Serve hot with butter.

Presented as published in 1902. 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

252Calories

7 gProtein

49 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories252 kcal

Protein7.5 g

Carbohydrates49 g

Fiber3.7 g

Sugars3.8 g

Total Fat8.6 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol16 mg

Sodium827 mg

Potassium171 mg

Calcium154 mg

Iron3.4 mg

Magnesium56 mg

Phosphorus218 mg

Zinc2.1 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate64 mcg

Choline16 mg

Caffeine0 mg

Water152 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 48. The excerpt below is the record exactly as published.

one cupful of white flour, three cupfuls °r u 1 • oa^mea^ two teaspoonfuls ol baking-powder, and one of salt. Airing to a boil a pint of sweet milk, and stir into it two table-spoonfuls of butter and one of sugar

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