by Martha Plassmeyer, St. Elizabeth, MO
3/4 Cup dried currants or raisins (I used dried cherries. My friend who sent the recipe used wild red Huckleberries. Use your imagination!)
2 Cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons cold butter
1 cup (8 ounces) sour cream (My friend used greek yogurt in place of the sour cream)
2 egg yokes
1 egg white
1 teaspoon sugar
1/8 teaspoon cinnamon
1. Place dried fruit in bowl of hot water and let stand 5 minutes. Drain well and set aside.
2. Combine flour, sugar, baking powder, salt, and baking soda in large bowl. I used a flour sieve. Divide butter into pad-sized squares and then cut into flour mixture until crumbly. Add the fruit.
3. Combine yokes with sour cream and then fold into flour mixture and combine until just mixed and roll out onto a floured surface. Knead gently (8 to 10 times) and then divide into four portions. Form them into mini-round "loaves" and then cut them down the middle into four wedges, but do NOT separate.
4) Beat egg white and paint the surface of the scones. Sprinkle with cinnamon and sugar. Bake at 425˚ for 15-18 minutes.