Ingredients
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2
-
2
-
1/4
-
1/2
-
1/3
-
1/4
-
1
-
1/2
-
-
-
-
-
-
-
Directions
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.,Great recipe. The scones are tender and delicious, and I didn’t even use cake flour (since I had none).,I first made this recipe in the late fifties. It came from my English Grandmother. It’s still great today..
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Steps
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1
Done
|
Sift Dry Ingredients Together in a Bowl. |
|
2
Done
|
Cut in the Butter. |
|
3
Done
|
Stir in the Currents. |
|
4
Done
|
Mix the Beaten Egg Yolk With the Sour Cream and Stir Into the Dry Mix to Make a Smooth Dough. |
|
5
Done
|
Turn Onto a Lightly Floured Board and Knead Lightly For 10 Seconds. |
|
6
Done
|
Pat or Roll the Dough Into Two 6 Inch Rounds 1/2 to 3/4 Inch Thick. |
|
7
Done
|
Score Each Round Into Quarters but Do not Cut Through. |
|
8
Done
|
Bake in Hot Oven (425 Degrees) For 15 to 18 Minutes. |
