Aunt Dot's Scones

Ingredients

• 1/2 cup dried currant or dried cranberries
• 2 cups all-purpose flour, sifted
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 tablespoon baking soda
• 5 tablespoons butter
• 8 ounces sour cream
• 1 egg yolk
• 1 egg white, slightly beaten (for tops)
• 1 teaspoon sugar (for tops)
• 1/4 teaspoon ground cinnamon (for tops)
• flour, for kneading surface

Directions

1. 1

   In a small mixing bowl, pour enough hot water over currants to cover. Let stand for 5 minutes, drain and set aside.

2. 2

   In a large mixing bowl, combine flour, the 3 tablespoons of sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in currants or cranberries.

3. 3

   In a small bowl, blend the sour creme and egg YOLK. Add all at once to crumb mixture, stirring just until the dough clings together. On a lightly floured surface, knead the dough gently a dozen times.

4. 4

   Pat or roll the dough to a 9-inch circle (about 1/2" thick). Cut scones with a 4" round cookie cutter (or use a big plastic cup). Slice each circle ALMOST completely though in an "X" formation but do not separate into quarters.

5. 5

   Place on an ungreased baking sheet (no-stick is best). Brush scones with egg WHITE. Combine the 1 teaspoon of sugar and the cinnamon and sprinkle over the tops. Use a little more if necessary.

6. 6

   Bake in a pre-heated 425-degree F. oven, 15-18 minutes, until they lightly brown on top. Allow 5 minutes for cooling prior to serving.

7. 7

   TIP: If you want them sweeter, just double or triple the cinnamon-sugar blend.