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WELSH COUNTRY SCONES




List of Ingredients



• 1/2 CUP DRIED CURRANTS
  
• 2 CUPS FLOUR
  
• 3 TABLESPOONS SUGAR
  
• 4TEASPOONS BAKING POWDER
  
• 3/4 TEASPOONS SALT
  
• 1 TEASOONS BAKING SODA
  
• 5 TABLESPOONS SWEET COLD BUTTER CUBED
  
• 1 CUP SOUR CREAM
  
• 1 EGG YOLK
  
• 1 EGG WHITE SLIGHTLY BEATEN
  
• 1 TEASPOON SUGAR
  
• 1/8 TEASPOON GROUND CINNAMON
  






Instructions



1. PREHEAT OVEN TO 425°.
   
2. IN A SMALL BOWL, POUR ENOUGH OF HOT WATER OVER THE CURRANTS TO JUST COVER THEM AND LET STAND FOR 5 MINUTES. DRAIN WELL ANS SET ASIDE.
   
3. IN A LARGE BOWL, COMBINE FLOUR, SUGAR, BAKING POWDER, SALT AND BAKING SODA. CUT IN BUTTER WITH A PASTRY BLENDER OR YOUR FINGERS UNTIL MIXTURE RESEMBLES COARSE CRUMBS. STIR IN THE CURRANTS.
   
4. IN A SMALL BOWL BLEND THE SOUR CREAM AND THE EGG YOLK. ADD TO THE CRUMB MIXTURE AND STIR JUST UNTIL DOUGH CLINGS TOGETHER.
   
5. ON A LIGHTLY FLOURED SURFACE, KNEAD THE DOUGH GENTLY FOR 10 TO 12 STROKES. PAT OR ROLL THE DOUGH INTO A 9" CIRCLE ABOUT 1/2" THICK. USING A 2 1/2" COOKIE OR BISCUIT CUTTER, CUT INTO CIRCLES. PLACE ON AN UNGREASED BAKING SHEET. BRUSH WITH EGG WHITE. SPRINKLE WITH CINNAMON/SUGAR MIXTURE AND BAKE FOR 15 TO 18 MINUTES. SERVE HOT WITH BUTTER AND PRESERVES OF YOUR CHOICE.