Rich Sour Cream Scones, from 1928

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.

• Ready In: 27 mins
• Serves: 4-8

Ingredients

• 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

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.