Rich Sour Cream Scones, from 1928

Annacia *

By
@Annacia

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.


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Comments:

Serves:

4-8

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Canadian
Dietary Needs: Vegetarian, Soy Free
Other Tags: Quick & Easy, Heirloom