Tea Scones

Name: Tea Scones
Ingredients: 1/2 pound flour; 2 teaspoons butter; 1 tablespoon Sultanas; 2 teaspoons Royal baking powder; 2 teaspoons sugar; Sweet milk to make a soft dough; Pinch of salt

From Anson County cook book, 1928

Recipe by Mrs. J. F. Hamaker.

Presented as published in 1928. 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

894Calories

25 gProtein

193 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories894 kcal

Protein25 g

Carbohydrates193 g

Fiber0.3 g

Sugars14 g

Total Fat11 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol21 mg

Sodium708 mg

Potassium378 mg

Calcium703 mg

Iron14 mg

Magnesium67 mg

Phosphorus1136 mg

Zinc1.7 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate363 mcg

Choline1 mg

Caffeine0 mg

Water26 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 23. The excerpt below is the record exactly as published.

TEA SCONES V2 pound flour 2 teaspoons butter 1 tablespoon Sultanas 2 teaspoons Royal baking powder 2 teaspoons sugar Sweet milk to make a soft dough Pinch of salt

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