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rich sour cream scones, from 1928

(2 ratings)
review
Private Recipe by
Annacia *
Moose Jaw, SK

I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.

(2 ratings)
yield 4 -8
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For rich sour cream scones, from 1928

  • 2 c
    cake flour
  • 2 tsp
    baking powder
  • 1/4 c
    sugar
  • 1/2 tsp
    salt
  • 1/3 c
    butter
  • 1/4 c
    currants
  • 1
    beaten egg yolk
  • 1/2 c
    sour cream (the recipe said a "rounded" 1/2 cup so slightly over measure)

How To Make rich sour cream scones, from 1928

  • 1
    Sift dry ingredients together in a bowl.
  • 2
    Cut in the butter and stir in the currents.
  • 3
    Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
  • 4
    Turn onto a lightly floured board and knead lightly for 10 seconds.
  • 5
    Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick. Score each round into quarters but do not cut through.
  • 6
    Bake in hot oven (425 degrees) for 15 to 18 minutes.
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