Country Scones

1/2 c. dried currants
2 c. flour
3 T. packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. butter
8 oz. sour cream
1 egg yolk, beaten
1 egg white
1 T. coarse sugar

Place currants in a bowl; pour water over the currants to cover. Let stand 5 minutes; drain well.
In a large bowl, stir together flour, brown sugar, baking soda, baking powder and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the currants; toss until mixed. Make a well in the center. Combine the sour cream and egg yolk; add all at once to the dry mixture. Using a fork, stir just until moistened.
Turn the dough out onto a lightly floured surface. Knead by gently folding and pressing 10 – 12 times. The dough should be nearly smooth. Divide in half. Pat each half into a 6-inch circle about 1/2 inch thick. Cut each circle into 6 triangles. Slightly beat the egg white with 1 T. water then brush the tops of the scones with this mixture. Sprinkle with coarse sugar. Place 1 inch apart on an ungreased baking sheet lined with parchment paper.
Bake at 425 degrees for 12 – 15 minutes or until lightly browned. Cook on a wire rack for 10 minutes. Serve warm. Makes 12 scones.

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