Soda Scones
From Plain cookery recipes, 1908
Presented as published in 1908. 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
912Calories
29 gProtein
183 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories912 kcal
Protein29 g
Carbohydrates183 g
Fiber0 g
Sugars5.9 g
Total Fat7.4 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium1446 mg
Potassium876 mg
Calcium184 mg
Iron13 mg
Magnesium73 mg
Phosphorus349 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate369 mcg
Choline18 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 55. The excerpt below is the record exactly as published.
Half a teaspoonful baking- soda. Soda Scones. Half a teaspoonful cream of tartar. Quarter a teaspoonful salt. About one gill buttermilk. Sieve the flour, soda, cream of tartar, and salt ; add enough buttermilk to make a soft dough. Turn on to a floured board ; knead lightly, and roll out half an inch in thickness. BREAD, CAKES, BISCUITS. 135 Cut in rounds or cut across in four. Place on a hot girdle, and bake steadily till well risen and of a light-brown colour underneath. Turn and bake on second side till quite dry in the centre. Afternoon Tea Scones* Half a pound flour
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