Rich Sour Cream Scones, from 1928

READY IN: 27mins
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.

Ingredients Nutrition

Directions

  1. Sift dry ingredients together in a bowl.
  2. Cut in the butter.
  3. Stir in the currents.
  4. Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
  5. Turn onto a lightly floured board and knead lightly for 10 seconds.
  6. Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
  7. Score each round into quarters but do not cut through.
  8. Bake in hot oven (425 degrees) for 15 to 18 minutes.

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