Prep 12 mins
Cook 15 mins
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 cups cake flour
- 2 teaspoons baking powder
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1⁄3 cup butter
- 1⁄4 cup currants
- 1 beaten egg yolk
- 1⁄2 cup sour cream (The recipe said a "rounded" 1/2 cup so slightly over measure)
- Sift dry ingredients together in a bowl.
- Cut in the butter.
- Stir in the currents.
- Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
- Turn onto a lightly floured board and knead lightly for 10 seconds.
- 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.
- Bake in hot oven (425 degrees) for 15 to 18 minutes.
These are great scones. I used equal parts rice flour, sweet rice flour, cornstarch and garfava flour. I also used the whole egg not just the yolk-- gf flour absorbs more liquid . They came out great. I have tried other GF scone recipes and they never come out well. This one is a winner.
Wonderful, moist scones!! I made 1/2 of the recipe to make 4 average sized scones. I thought I had raisins in my fridge, but think DH threw them out when cleaning out the fridge while I was out of town. After reading the reviews, I decided to add in chives and go for a more savory type of scone. The only change I made, other then using the chives, was to decrease the sugar by half and still found it lightly sweetened. I could definitely see this being plenty sweet enough for me with the full amount of sugar and then the added raisins. I might try adding some cinnamon to the batter, yumm!!! Thanks for sharing the recipe. Made for Rookie Tag Game.
OM Goodness. Annacia, these are awesome scones. They were light, tender, fluffy, flaky and delicious. I am in awe, made exactly as written and wouldn't change a thing. I only made 1/2 the recipe and am now kicking myself, wishing that I had made the whole recipe. Next time, and there will be many next times, I will make the whole recipe just for me. I was in flavor heaven. Just perfect served with sweet butter and strawberry preserves. Even dh ate one and enjoyed it. They were equally as good toasted. thanks so much for sharing this special recipe from the past.