Name: Brown Scones
Ingredients: 1 pint good cream; salt

Brown Scones

Ingredients

1 pint good cream
salt

Directions

Heat 1 pint good cream, and as it gets hot dredge in brown flour until it makes a thick paste, season with salt; keep stirring till smooth. Turn out on a floured board, roll \ inch thick, cut in rounds and bake oil a hot griddle, turning and baking both sides brown, but not scorched. If not crisp, put in the oven to dry out. Scones made with white flour should be served hot but not crisp.

Nutrition, whole recipe (rough)

51Calories

0 gProtein

5 gFat

0 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.