rich sour cream scones, from 1928
(2 ratings)
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 ccake flour
-
2 tspbaking powder
-
1/4 csugar
-
1/2 tspsalt
-
1/3 cbutter
-
1/4 ccurrants
-
1beaten egg yolk
-
1/2 csour cream (the recipe said a "rounded" 1/2 cup so slightly over measure)
How To Make rich sour cream scones, from 1928
-
1Sift dry ingredients together in a bowl.
-
2Cut in the butter and stir in the currents.
-
3Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
-
4Turn onto a lightly floured board and knead lightly for 10 seconds.
-
5Pat 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.
-
6Bake in hot oven (425 degrees) for 15 to 18 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT