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.

---

Steps

---

Sift dry ingredients together in a bowl.

---

Cut in the butter.

---

Stir in the currents.

---

Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.

---

Turn onto a lightly floured board and knead lightly for 10 seconds.

---

Pat or roll the dough into two 6 inch rounds 1 / 2 to 3 / 4 inch thick.

---

Score each round into quarters but do not cut through.

---

Bake in hot oven for 15 to 18 minutes.

---

Ingredients

---

cake flour, baking powder, sugar, salt, butter, currants, egg yolk, sour cream