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    You are in: Home / Recipes / Rich Sour Cream Scones, from 1928 Recipe
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    Rich Sour Cream Scones, from 1928

    Average Rating:

    5 Total Reviews

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    • on April 16, 2014

      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.

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    • on June 06, 2013

      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.

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    • on May 20, 2013

      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.

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    • on December 02, 2012

      I made these for hubby to go with his coffee and Bailey's tonight...I served them with butter...he found them very flaky but lacked he requested some orange marmalade...and then raved about how good they were...I would have to agree with the taste I had...they needed more sweetness...but that's just us...=)...thanks for posting the recipe...

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    • on July 24, 2011

      These very yummy scones are rich, flavorful as well as light and fluffy. I did make using whole wheat instead of cake flour. You know this was put in the keeper file and will be made again, thanks for the post.

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    Nutritional Facts for Rich Sour Cream Scones, from 1928

    Serving Size: 1 (72 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 526.2
    Calories from Fat 203
    Total Fat 22.6 g
    Saturated Fat 13.4 g
    Cholesterol 97.0 mg
    Sodium 634.2 mg
    Total Carbohydrate 74.1 g
    Dietary Fiber 1.7 g
    Sugars 19.7 g
    Protein 7.3 g

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