Rich Sour Cream Scones From 1928 Food

RICH SOUR CREAM SCONES, FROM 1928

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 (425 degrees) for 15 to 18 minutes.

RICH CREAM SCONES

Steps:

• Combine flour, baking powder, sugar.
• Cut in butter using pastry cutter or rubbing with fingers.
• Mix in egg and cream with a fork (add a bit a water if needed. Dough schould be slightly sticky).
• Stir in currents/raisins.
• Traditional method: Turn out on lightly floured board and pat out in a circle with dough 1/2 inch thick.
• Cut in 12 wedges.
• Drop method: Drop by spoonsful unto greased baking sheet.
• Brush tops with egg whites and sprinkle with sugar.
• Bake at 400 F for 15-18 minutes.

RICH CREAM SCONES

Steps:

• Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
• Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
• Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

RICH TEA SCONES

Steps:

• Sift dry ingredients together.
• Using your fingers, rub soft butter into flour mixture until fine crumb stage is reached.
• Break eggs into 250 ml measuring cup and top with milk to make 250 ml.
• Mix together.
• Work egg mixture into dry ingredients to form a soft but not sticky dough.
• If dough is too dry add a tsp of water at a time til the right consistency is produced.
• Lightly pat dough into a square and cut into 16 equal parts.
• Place on greased baking sheet and bake at 230C for 12- 15 minutes.