1/2 c. dried currants
2 c. flour
3 tbsp. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/3 c. butter
1 (8 oz.) carton sour cream
1 beaten egg yolk
1 beaten egg white
1/2 tsp. salt

Cover currants with hot water and let stand 5 minutes. Drain well. In large bowl, stir together flour, brown sugar, baking powder, soda and salt. Cut in butter until crumbly. Stir in currants. Combine sour cream with beaten egg yolk and add to crumb mixture. Stir with fork to blend. Do not over mix.

On floured surface, knead gently. Pat or roll to 1/2 inch thickness. Cut into circles with floured cutter. Place scones 1 inch apart on ungreased baking sheet.

Combine egg white with 1 tablespoon water, and brush tops of scones. Sprinkle with sugar. Bake at 425 degrees for 12 to 15 minutes or until light brown. Serve warm with jam, butter or marmalade. Makes about 20.