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Welsh Country Scones
Preheat oven to 425 degrees. In a small bowl, pour enough hot water over the currants to just cover them; let stand for 5 minutes. Drain well and set aside. In a large bowl combine flour, sugar, baking powder, salt and soda. Cut in butter until the mixture resembles coarse crumbs. Stir in the currants. In a small bowl blend the sour cream and the egg yolk.
Add all at once to the crumb mixture, stirring just until dough clings together.
On a lightly floured surface, knead gently for 10 to 12 strokes. Pat or roll the dough into a 9-inch circle about half an inch thick. Using a 2-1/2-inch cookie or biscuit cutter, cut into circles. Place on ungreased baking sheet. Brush with egg white. Sprinkle with sugar and cinnamon. Bake at 425 degrees for 15 to 18 minutes. Serve hot with butter and jam.
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