This recipe is private

Rich Sour Cream Scones, from 1928

3
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.

Rating:
★★★★★ 2 votes
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)

Step-By-Step

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.

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