Ingredients for Rich Sour Cream Scones From 1928
- Cake Flour
- Baking Powder
- Sugar
- Salt
- 1/2 cup (1 stick) cold unsalted butter
- Currants
- Egg Yolk
- 1/2 cup sour cream
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How to Make Rich Sour Cream Scones From 1928
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, sift together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in 1/2 cup currants.
- In a small bowl, whisk together 1 large egg yolk and 1/2 cup sour cream. Add to the dry ingredients and stir gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for 10 seconds. Avoid over-kneading.
- Pat or roll the dough into two 6-inch rounds, 1/2 to 3/4 inch thick.
- Using a sharp knife, score each round into 8 wedges, but do not cut all the way through.
- Place the scones onto the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
79g
Fat
67g
Carbs
24g
