Recipe 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.
Top Review by 3RiversCook
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.
- 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)
Directions See How It's Made
- 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.