Rich Sour Cream Scones, From 1928 - cooking recipe

Ingredients

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

Preparation

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.