Rich Sour Cream Scones, From 1928

The scent of baking, especially anything with butter and a touch of sweetness, has always been my siren song. During a particularly humid summer, I found myself with a delightful new “office” – the local museum, which generously allowed me to intern amidst its quiet halls. One of my cherished duties was organizing and cataloging a collection of antique cookbooks. It was within the brittle, browned pages of a volume from 1928 that I discovered this treasure: a recipe for Rich Sour Cream Scones. The simplicity, the promise of a tender crumb, and the directness of the instructions spoke to a bygone era of baking, one where ingredients were humble but the results, clearly, were anything but.

Recipe Overview

• Prep Time: 27 minutes
• Cook Time: 15 to 18 minutes
• Total Time: 42 to 45 minutes
• Servings: 4-8 (depending on how you cut them)
• Yield: 2 rounds of scones
• Dietary Type: Vegetarian

Ingredients

This recipe, unearthed from a time when precise measurements were perhaps less standardized but the heart of good baking remained, calls for a few simple yet impactful ingredients.

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/3 cup butter, chilled and cut into small pieces
• 1/4 cup currants
• 1 beaten egg yolk
• 1/2 cup sour cream (The original recipe noted a “rounded” 1/2 cup, so aim for a generous, slightly heaped measure.)

Equipment Needed

You won’t need any fancy gadgets for this classic recipe. Here’s what will make the process smooth:

• Large mixing bowl
• Pastry blender or your fingertips
• Measuring cups and spoons
• A lightly floured board or work surface
• A sharp knife or bench scraper
• Baking sheet
• Parchment paper (optional, for easy cleanup)

Instructions

Embarking on this recipe is like stepping back in time, a delightful journey that yields warm, comforting results. Follow these steps precisely, and you’ll be rewarded with scones that are both rich and tender.

1. Prepare the Dry Ingredients: Begin by sifting the cake flour, baking powder, sugar, and salt together in a large mixing bowl. Sifting ensures that your dry ingredients are well-aerated and free of any lumps, which is the first step towards a light scone.
2. Cut in the Butter: Add the chilled, cubed butter to the sifted dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter still visible. These little pockets of butter will melt during baking, creating those coveted flaky layers.
3. Stir in the Currants: Gently stir in the currants. Distribute them evenly throughout the flour and butter mixture.
4. Combine Wet and Dry Ingredients: In a separate small bowl, whisk together the beaten egg yolk and the sour cream. The recipe specifies a “rounded” half-cup of sour cream, so don’t be shy; a slightly generous measure will contribute to the richness. Pour this wet mixture into the dry ingredients.
5. Form the Dough: Stir everything together until a smooth dough just begins to form. Be careful not to overmix at this stage, as overworking the dough can lead to tough scones.
6. Light Kneading: Turn the dough out onto a lightly floured board or work surface. Knead it very lightly for just 10 seconds. This brief kneading helps to bring the dough together without developing too much gluten, which is key for tenderness.
7. Shape the Rounds: Pat or roll the dough into two rounds, each approximately 6 inches in diameter. The thickness should be between 1/2 and 3/4 of an inch. Aim for an even thickness so the scones bake uniformly.
8. Score the Scones: Using a sharp knife or a bench scraper, score each round into quarters. Do not cut all the way through; this is just to guide you when you break them apart after baking.
9. Bake to Perfection: Preheat your oven to a hot oven (425 degrees Fahrenheit). Carefully transfer the scored rounds to a baking sheet, preferably lined with parchment paper for easy cleanup. Bake for 15 to 18 minutes, or until the scones are golden brown and a skewer inserted into the center comes out clean.

Expert Tips & Tricks

To elevate these already delightful scones, consider these seasoned chef insights:

• Chilled Ingredients are Key: For the flakiest scones, ensure your butter is well-chilled and even your sour cream is cold. Cold fat creates steam pockets during baking, leading to a lighter texture.
• Don’t Overwork the Dough: This is perhaps the most crucial tip for scones. Mix the wet and dry ingredients just until they come together, and knead only for those brief 10 seconds. Overmixing develops gluten, resulting in chewy, dense scones rather than tender ones.
• The “Rounded” Sour Cream: Pay attention to the original recipe’s note about a “rounded” 1/2 cup of sour cream. This isn’t a mistake; it’s intentional. The higher fat and moisture content of the sour cream contribute significantly to the scone’s richness and tender crumb.
• Hot Oven for Lift: The 425°F temperature is quite hot, and for good reason. This high heat provides a quick burst of energy to the baking powder, helping the scones to rise dramatically. If your oven tends to run hot, keep a close eye on them after 12 minutes.
• Scoring for Easy Serving: The scoring isn’t just for show; it makes it incredibly easy to break the scones apart into individual portions once baked. You can even lightly deepen these scores if you plan to serve them as individual wedges.

Serving & Storage Suggestions

These Rich Sour Cream Scones are best served warm, straight from the oven. They are wonderfully versatile and can be enjoyed in several ways:

• Simply Divine: Serve them as they are, allowing the rich, buttery flavor to shine.
• With a Spread: A dollop of clotted cream, butter, or your favorite jam makes them even more decadent. Lemon curd is also a fantastic pairing, its tartness cutting through the richness beautifully.
• With Tea or Coffee: They are the perfect accompaniment to a cup of strong coffee or a pot of afternoon tea.

Storage: Scones are at their absolute best when fresh, but they can be stored for a day or two. Store cooled scones in an airtight container at room temperature. If they seem a bit dry when reheating, a light spritz of water before popping them back into a warm oven (around 300°F) for a few minutes can revive them. Freezing is also an option; wrap them tightly and they will keep for up to a month.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	526.3 kcal
Calories from Fat		39%
Total Fat	22.6 g	34%
Saturated Fat	13.5 g	67%
Cholesterol	97.1 mg	32%
Sodium	634.2 mg	26%
Total Carbohydrate	74.2 g	24%
Dietary Fiber	1.8 g	7%
Sugars	19.8 g	79%
Protein	7.3 g	14%

Variations & Substitutions

While this recipe is perfect in its original form, a few thoughtful variations can add new dimensions:

• For a Fruiter Twist: If currants aren’t to your liking, try finely chopped raisins, sultanas, or even small pieces of dried cranberry. For a more citrusy note, add a tablespoon of finely grated lemon zest to the dry ingredients.
• A Hint of Spice: A pinch of nutmeg or cinnamon (about 1/4 teaspoon) added to the dry ingredients can add a lovely warmth, especially during cooler months.
• Vegan Adaptation: To make these vegan, you would need to substitute the butter, egg yolk, and sour cream. This would involve more extensive recipe development, as finding the right balance of fat and moisture would be crucial. For the butter, a good quality vegan butter alternative that’s solid at room temperature would work best. For the egg yolk and sour cream, a combination of a thick, unsweetened plant-based yogurt (like soy or coconut) and a binder like applesauce or silken tofu might be explored, but this would significantly alter the original flavor and texture profile.

FAQs

Q: Why are my scones tough?
A: The most common reason for tough scones is overmixing the dough or overworking it during kneading. Handle the dough as little as possible.

Q: Can I use all-purpose flour instead of cake flour?
A: While cake flour yields a more tender scone due to its lower protein content, all-purpose flour can be used. You might notice a slight difference in texture, with the scones being a bit less delicate.

Q: My scones didn’t rise much, what went wrong?
A: Ensure your baking powder is fresh and active. Also, the hot oven temperature is critical for initial lift, so make sure your oven is preheated accurately.

Q: How can I prevent the currants from sinking to the bottom?
A: Tossing the currants with a teaspoon of the flour mixture before adding them to the dough can help them stay suspended.

Q: Can I make these scones ahead of time?
A: Scones are best eaten fresh. However, you can prepare the dough up to the point of shaping, wrap it well, and refrigerate it for a few hours. Bake as directed, adding a minute or two to the baking time if baking from chilled.

Final Thoughts

There’s a profound beauty in recipes that have stood the test of time, and these Rich Sour Cream Scones from 1928 are a perfect example. They embody a philosophy of simple ingredients elevated through careful technique, resulting in a comforting and deeply satisfying treat. Imagine them gracing your table with a steaming cup of tea, a testament to the enduring pleasure of home baking. I encourage you to try them, to experience that delightful crumb and rich flavor, and perhaps to share them with someone special, creating your own little piece of culinary history.