Rich Sour Cream Scones, from 1928

May 12, 2023May 12, 20230 6

Rich Sour Cream Scones that are perfect for afternoon tea

by The Chefin Pastry

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

317

Sugar

11g

Fat

18g

These Rich Sour Cream Scones date back to 1928 and have been a favorite ever since. The recipe produces light, tender scones that are perfect for an afternoon tea or a Sunday brunch. The sour cream in the recipe adds richness and tang to the scones, while the currants add a touch of sweetness and a bit of texture. These scones are traditionally served with clotted cream and jam, but they are also delicious plain or with a bit of butter.

Instructions

1.	Preheat your oven to 425°F.
2.	In a mixing bowl, sift the flour, baking powder, sugar, and salt.
3.	Cut in the butter until the mixture resembles fine crumbs.
4.	Stir in the currants.
5.	In another bowl, mix together the egg yolk and sour cream and then add to the flour mixture.
6.	Mix until the dough comes together.
7.	Turn the dough out onto a floured surface and knead a few times to bring it together.
8.	Pat the dough out to a thickness of 1/2 inch.
9.	Cut the dough into rounds with a biscuit cutter and place them on a baking sheet.
10.	Brush the tops with milk and sprinkle with sugar.
11.	Bake for 12-15 minutes or until lightly browned.

PROS

These scones are light, tender, and rich.

They are perfect for a tea party or a brunch.

CONS

The scones are high in fat and calories, especially when served with butter and jam.

They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While these scones are not particularly healthy, they do contain some beneficial ingredients.
The sour cream in the recipe provides a good amount of calcium, and the currants add a serving of fruit.
However, they should be enjoyed as a treat rather than a regular part of your diet.

	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 )