1/2 cup dried currants
2 cups all-purpose flour
4 tablespoons brown sugar
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine or butter
1 8-ounce carton dairy sour cream
1 beaten egg yolk
1 egg white
1/8 teaspoon ground cinnamon
In a small bowl pour enough hot water over currants to cover. Let stand for 5 minutes; drain well. In a large bowl stir together flour, 3 tablespoons of the brown sugar, the baking powder, baking soda, and salt. Using a pastry blender, cut in margarine till mixture resembles coarse crumbs. Add currants and toss till mixed. Make a well in the center. In a bowl combine sour cream and egg yolk; add all at once to flour mixture. Using a fork, stir just till moistened.
On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut with a 4-inch round biscuit cutter, dipping cutter into flour between cuts. Place scones 1 inch apart on an ungreased baking sheet. Using a sharp knife, cut each scone into four wedges. Do not separate wedges.
Slightly beat egg white; stir in 1 tablespoon water. Brush scones with mixture. Combine remaining brown sugar and cinnamon; sprinkle over tops.
Bake in a 425° oven for 12 to 15 minutes or till golden. Transfer to a wire rack; cool for 5 minutes. Break scones apart into wedges. Serve warm. Makes 20 to 24.