Vintage Sour Cream Currant Scones
Transport back in time with this delightful scone recipe, originally found in a 1928 cookbook from the local museum. These Vintage Sour Cream Currant Scones boast a beautiful harmony of tangy sour cream and sweet currants, providing a taste of history that you'll surely savor. With a texture that is both rich and tender, these scones are perfect for breakfast, tea time, or a delightful treat any time of the day. Experience the charm of the past with the convenience of modern baking.
8
Servings
200
Calories
8
Ingredients
Ingredients
cake flour
2 cups (sifted)
baking powder
2 teaspoons (measured)
sugar
1/4 cup (measured)
salt
1/2 teaspoon (measured)
butter
1/3 cup (cold and cubed)
currants
1/4 cup (cleaned)
egg yolk
1 (beaten)
sour cream
1/2 cup (rounded measurement)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, sift together the cake flour, baking powder, sugar, and salt to combine and aerate.
3
Add the cold, cubed butter to the dry mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
4
Gently fold in the cleaned currants, distributing them evenly throughout the flour mixture.
5
In a separate small bowl, beat the egg yolk and mix it with the slightly over-measured sour cream until well combined.
6
Pour the egg yolk and sour cream mixture into the dry ingredients. Stir gently until a smooth dough forms.
7
Turn the dough out onto a lightly floured board and knead gently for about 10 seconds to ensure it is just combined.
8
Divide the dough in half and pat or roll each half into a round approximately 6 inches in diameter and about 1/2 to 3/4 inch thick.
9
Lightly score each round into quarters with a knife, taking care not to cut all the way through, to help guide the break post-baking.
10
Place the rounds on a parchment-lined baking sheet and bake in the preheated oven for 15 to 18 minutes, or until the scones are golden brown on top.
11
Remove from the oven and allow them to cool slightly before serving warm or at room temperature.
Nutrition Information
10.6g
Fat
23.2g
Carbs
3g
Protein
0.5g
Fiber
6.2g
Sugar
152.5mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Vintage Sour Cream Currant Scones recipe?
The recipe was originally found in a 1928 cookbook from a local museum.
What are the primary flavors of these scones?
These scones feature a beautiful harmony of tangy sour cream and sweet currants.
What type of flour is used in this vintage recipe?
The recipe calls for 2 cups of sifted cake flour.
What is the texture of these scones?
These scones have a texture that is both rich and tender.
How much baking powder is required?
The recipe requires 2 teaspoons of measured baking powder.
What oven temperature is needed for baking?
The oven should be preheated to 425°F (220°C).
How much sugar should I add to the dough?
The recipe uses 1/4 cup of measured sugar.
What kind of butter should be used?
You should use 1/3 cup of cold, cubed butter.
How do I incorporate the butter into the flour?
Cut the cold butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
How many currants are needed for the recipe?
The recipe calls for 1/4 cup of cleaned currants.
How should the egg yolk be prepared?
One egg yolk should be beaten and then mixed with the sour cream.
What is the measurement for the sour cream?
The recipe calls for 1/2 cup of sour cream, using a slightly rounded measurement.
How long should the dough be kneaded?
The dough should be kneaded gently for about 10 seconds until just combined.
How do I shape the scone dough?
Divide the dough in half and pat or roll each half into a round approximately 6 inches in diameter.
How thick should the scone rounds be?
The rounds should be about 1/2 to 3/4 inch thick.
Why should I score the dough rounds before baking?
Scoring the rounds into quarters helps guide the break after the scones are baked.
How long do the scones need to bake?
Bake the scones in the preheated oven for 15 to 18 minutes.
How can I tell when the scones are finished baking?
The scones are ready when they are golden brown on top.
How many servings does this recipe yield?
This recipe makes 8 servings.
How many calories are in one Vintage Sour Cream Currant Scone?
There are 200 calories per scone.
What is the fat content per serving?
Each scone contains 10.6g of fat.
How many carbohydrates are in a single serving?
Each scone has 23.2g of carbohydrates.
How much protein is provided in one scone?
Each serving provides 3g of protein.
What is the sodium content of this recipe?
The sodium content is 152.5mg per serving.
How much sugar is in each scone?
Each scone contains 6.2g of sugar.
Are these scones suitable for tea time?
Yes, they are described as perfect for breakfast, tea time, or as a treat any time of day.
Is there any fiber in these scones?
Yes, each scone contains 0.5g of fiber.
Should the scones be served warm?
They can be served warm or at room temperature after cooling slightly.
What tags are associated with this recipe?
Tags include scones, vintage recipe, sour cream, currants, 1928, baking, breakfast, tea time, dessert, and historical.
Can I use a baking sheet for these?
Yes, place the rounds on a parchment-lined baking sheet to bake.