Rich Sour Cream Scones, from 1928

• cake flour↗2 cups
• baking powder↗2 teaspoons
• sugar↗1⁄4 cup
• salt↗1⁄2 teaspoon
• butter↗1⁄3 cup
• currants↗1⁄4 cup
• beaten egg yolk1
• sour cream (The recipe said a "rounded" 1/2 cup so slightly over measure)↗1⁄2 cup

Step-by-step instructions

1. 1

   Sift dry ingredients together in a bowl.

2. 2

   Cut in the butter.

3. 3

   Stir in the currents.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Score each round into quarters but do not cut through.

8. 8

   Bake in hot oven (425 degrees) for 15 to 18 minutes.