British/Irishbreakfastvegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
SCOTCH SCONES
From Original White House Cookbook, 1887
Serves 8
Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a saucer, then scarred across to form four quarters.
Presented as published in 1887. 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
230Calories
7 gProtein
49 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein6.8 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat2.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.9 mg
Sodium411 mg
Potassium86 mg
Calcium78 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 163. The excerpt below is the record exactly as published.
SCOTCH SCONES. Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking powder; then rub into it a 244 :BRB AD— BISCUITS, ROLLS, MUFFIN'S, ETC. tablespoonful of cold butter and a teaspoonful of salt. Be sure that the butter is well worked in. Add sweet milk enough to make a very soft paste
Cook this with the app: pantry check, scaling, and the assistant.