Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound flour
- 1 tablespoon butter
- 2 tablespoons pow- dered sugar
- 1 teaspoon each soda
- 1 cup buttermilk
- 3 pieces
- 10 min- utes
Directions
Mrs. John H. Taylor.
Take 1 pound flour, 1 tablespoon butter, 2 tablespoons pow- dered sugar, \ pound currants, 1 teaspoon each soda and cream tartar, and 1 cup buttermilk. Rub the butter in the flour, add the other ingredients, the buttermilk last ; mix very quickly, roll out on a floured board, divide in 3 pieces, form each into a round scone, flatten with the hand, place on a tin, and either brush with beaten egg, or sprinkle with flour. Bake in a quick oven 10 min- utes. If sweet milk is used, double the cream tartar. Pile on a plate to serve. Or bake on a greased griddle.