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."
photo by Annacia photo by Annacia
photo by Annacia
photo by Philip D. photo by Philip D.
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by teresas photo by teresas
Ready In:




  • 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.

Questions & Replies

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  1. I first made this recipe in the late fifties. It came from my English Grandmother. It's still great today..
  2. Great recipe. The scones are tender and delicious, and I didn't even use cake flour (since I had none).
  3. Turned out very good will definitely make again.
  4. Great recipe!
    • Review photo by Philip D.
  5. 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.


  1. I roll one large round and cut it into eight wedges and reduce the baking time slightly. It is also good with coconut added and currants can be substituted with dried cranberries or raisins. The wedges can also be frozen and defrosted in a microwave.
  2. 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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