Ingredients

• 1/2  cup dried currants
• 2  cups all-purpose flour
• 3  tablespoons brown sugar
• 2  teaspoons baking powder
• 1/2  teaspoon baking soda
• 1/2  teaspoon salt
• 1/3  cup butter
• 1  8-ounce carton dairy sour cream
• 1  beaten egg yolk
• 1  slightly beaten egg white
• 1  tablespoon water
• 1  tablespoon coarse sugar

Directions

1. Place currants in a bowl and pour enough hot water over currants to cover. Let stand 5 minutes; drain well.

2. Stir together flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add drained currants; toss until mixed. Make a well in the center.

3. Combine sour cream and egg yolk in a small bowl. Add all at once to dry ingredients. Using a fork, stir just until moistened. Turn out onto a lightly floured surface. Quickly knead by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.

4. Divide dough in half. Lightly roll or pat each half into a 6-inch circle about 1/2 inch thick. Cut each circle into 6 wedges. Brush tops with a mixture of egg white and 1 tablespoon water. Sprinkle with coarse sugar. Place 1 inch apart on an ungreased baking sheet.

5. Bake in a 425 degree F oven for 12 to 15 minutes or until lightly browned. Cool on a wire rack for 10 minutes and serve warm. Makes 12 scones.

Make-Ahead Tip: Cool completely and place scones in freezer containers or bags. To reheat for serving, wrap frozen scones in foil and heat in a 325 degree F oven for 25 to 30 minutes or until heated through.