Rich Sour Cream Scones from 1928
Transport yourself back to a simpler time with these delightful Rich Sour Cream Scones from 1928—a timeless recipe that perfectly blends old-fashioned baking charm with modern-day indulgence. These tender, flaky scones owe their incredible richness to the marriage of tangy sour cream and buttery goodness, while a hint of vanilla adds a soothing sweetness. Each scone is brushed with heavy cream and optionally sprinkled with coarse sugar for a golden, bakery-worthy finish. Perfect for breakfast, tea time, or as an elegant addition to brunch, this recipe is quick to prepare, coming together in just over 30 minutes. Serve them warm with your favorite jam, a dollop of clotted cream, or simply enjoy them plain for a truly vintage treat. Whether you're reconnecting with history or discovering it for the first time, these classic scones are a timeless delight!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 0.75 cups sour cream
- 1 large egg
- 1 teaspoons vanilla extract
- 2 tablespoons heavy cream (for brushing)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the mixture until it resembles coarse crumbs.
In a small bowl, whisk together the sour cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture. Use a wooden spoon or rubber spatula to gently mix until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently shape it into an 8-inch round disc, about 1 inch thick.
Cut the disc into 8 equal wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
Lightly brush the tops of the scones with heavy cream using a pastry brush. Sprinkle with coarse sugar if desired.
Bake in the preheated oven for 16 to 18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool further, or serve warm.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 76.5 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 336 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
