Rich Sour Cream Scones, from 1928

Submitted 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."

 

• Ready In: 27mins
• Ingredients: 8
• 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.

Reviews

[Patrick D.]

I first made this recipe in the late fifties. It came from my English Grandmother. It's still great today..

 

[Kate T.]

Great recipe. The scones are tender and delicious, and I didn't even use cake flour (since I had none).

 

[Maureen C.]

Turned out very good will definitely make again.

 

[Philip D.]

Great recipe!

 

[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.