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Rich Sour Cream Scones, from 1928

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.

★★★★★ 2 votes
10 Min
15 Min


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2 c
cake flour
2 tsp
baking powder
1/4 c
1/2 tsp
1/3 c
1/4 c
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


  • 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.

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About Rich Sour Cream Scones, from 1928

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

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