Rich Sour Cream Scones, from 1928 |
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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 8 |
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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. 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.
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