1/2 c. dried currants
2 c. all-purpose flour
3 tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
5 tbsp. butter
1 (8 oz.) carton sour cream
1 egg yolk
1 slightly beaten egg white
1 tsp. sugar
1/8 tsp. ground cinnamon

In a small mixing bowl, pour enough hot water over currants to cover. Let stand 5 minutes. Drain well; set aside.

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

In a small bowl blend sour cream and egg yolk. Add all at once to crumb mixture, stirring just until dough clings together. On lightly floured surface, knead gently for 10 to 12 strokes.

Pat or roll to 9 inch circle, about 1/2 inch thick. Cut into 4 inch circles with a 4 inch round cookie cutter. Slice each circle completely through into quarters but do not separate. Place on ungreased baking sheet. Brush with egg white.

Combine 1 teaspoon sugar and cinnamon. Sprinkle sugar-cinnamon mixture over top. Bake in a 425 degree oven for 15 to 18 minutes or until light brown. Cool on wire rack 5 minutes. Break apart. Serve warm.