Tea Scones
From Borwick's cookery book, 1890
Presented as published in 1890. 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
689Calories
2 gProtein
76 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein2 g
Carbohydrates76 g
Fiber1.9 g
Sugars66 g
Total Fat46 g
Saturated Fat8.1 g
Monounsaturated Fat21 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol0 mg
Sodium730 mg
Potassium434 mg
Calcium691 mg
Iron1.6 mg
Magnesium24 mg
Phosphorus940 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A464 mcg
Vitamin E8.8 mg
Vitamin K54 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate2.3 mcg
Choline13 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 15. The excerpt below is the record exactly as published.
TEA SCONES. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. I gill milk. I egg. I teaspoonful salt. 4 ozs. margarine. Sift the flour with the baking powder and salt ; rub the margarine into it, then add the egg and milk, and mix to an elastic paste. Turn on to a floured board, and roll out I inch thick. Cut into shapes, and bake in a hot oven about i hour. Brush with egg or glaze. TEA SCONES. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. sultanas. 1 oz. sugar. 2 ozs. margarine. Milk. Pinch of salt
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