Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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 quart sour milk
- 1 pint of milk
- 1 pint milk
- 1 pint water
- 2 handfuls of flour
- a teaspoonful of salt
- 4 lbs
- 14 ozs
- 2 lbs
- four pieces
- 2 ozs
- eight parts
- half done
- 3 ozs
- salt
Directions
BUNS, SCONES, Etc. Helensburgh Scones.
FINE white flour, 4 lbs. ; 1 lb. good butter, \ lb. sugar, r pinch salt, 1 quart sour milk, \ lb. powder ; rub all together thoroughly, make a bay, pour the milk in, rub it up well and quickly, weigh into pieces of 14 ozs. each, roll them out about 6 inches in diameter, dock, break each piece into four, roll them round, slightly flatten, and bake on an iron bottom ; when partially baked, turn them over and finish in a sharp oven.
Scotch Soda Scones*
2 lbs. flour, \ lb. butter or lard, a teaspoonful of salt, \\ oz, powder, 1 pint of milk or butter-milk ; rub the butter and flour together ; make a " bay," pour in milk, add salt, mix lightly and quickly, divide into four pieces, mould into round balls, and roll with rolling-pin to the size of a small plate ; dock them with a " docker," cut into quarters, place together again, wash over with yolk, and bake in hot oven.
Brown and whole-meal scones are made in the same way, and are usually very much liked.
All plain soda goods should be baked in a good hot oven.
Cream Scones*
2 lbs. fine flour, £ lb. sugar, pint milk (if sour or curdled, it will rather improve the lightness), J lb. salt butter, and 2 ozs. of powder : mix the butter, flour, and the powder together, and rub fine ; make a " bay," put the milk in and mix quickly and lightly into a dough ; break this in eight parts, mould them, and roll out about the size of smallest piate \ wash over with yolk of eggy place upon a buttered tin, and put them into a hot oven ; when they are just beginning to brown, take them out, and with a thin flat knife turn them over quickly, and then back into the oven until baked. Do not allow them to be done before turning them, as that will spoil the " finish," but about half done, and then turn them over to finish baking.
Scones, London Fermented*
1 pint milk, 1 pint water, made warm ; add 1 oz. yeast, 3 ozs. sugar, and 2 handfuls of flour ; put away to ferment ; when ready rub I lb. butter, 1 oz. powder, teaspoonful of salt into enough fine flour to make a free soft dough (it will take 4 lbs. altogether),
Digitized by