1/4 cup currants
2 cups all purpose flour
3 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup butter or margarine
1 8-ounce carton dairy sour cream
1 egg yolk
1 slightly beaten egg white
1 teaspoon sugar
1/8 teaspoon ground cinnamon

Directions:
In a small mixing bowl pour enough hot water over currants to cover. Let stand for 5 minutes. Drain well and set aside.

Meanwhile, in a large mixing bowl stir together flour, the 3 tablespoons sugar, baking powder, salt and soda. Cut in butter or margarine till mixture resembles coarse crumbs. Stir in currants.

In a small bowl stir together sour cream and egg yolk. Add all at once to flour mixture, stirring just till dough clings together. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Pat or roll dough into a 9-inch circle, about 1/2 inch thick. Cut dough with a floured 4 inch round cookie cutter. Transfer circles to an ungreased baking sheet. Cut each circle completely through into quarters, but do not separate the sections.

Brush tops with egg white. In a small bowl combine the 1 teaspoon sugar and cinnamon. Sprinkle sugar-cinnamon mixture over the tops of the circles.

Bake in a 425°F oven for 15 to 18 minutes or till lightly browned. Cool on a wire rack for 5 minutes. Break the circles part. Serve warm.

Makes 16 to 20 scones.

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