Aunt Dot's Scones

• 12 cup dried currants or 12 cup dried cranberries
• 2 cups all-purpose flour, sifted
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 34 teaspoon salt
• 12 tablespoon baking soda
• 5 tablespoons butter
• 8 ounces sour cream
• 1 egg yolk
• 1 egg white, slightly beaten (for tops)
• 1 teaspoon sugar (for tops)
• 14 teaspoon ground cinnamon (for tops)
• flour, for kneading surface

1. In a small mixing bowl, pour enough hot water over currants to cover.
2. Let stand for 5 minutes, drain and set aside.
3. In a large mixing bowl, combine flour, the 3 tablespoons of sugar, baking powder, salt, and baking soda.
4. Cut in the butter until the mixture resembles coarse crumbs.
5. Stir in currants or cranberries.
6. In a small bowl, blend the sour creme and egg YOLK.
7. Add all at once to crumb mixture, stirring just until the dough clings together.
8. On a lightly floured surface, knead the dough gently a dozen times.
9. Pat or roll the dough to a 9-inch circle (about 1/2" thick).
10. Cut scones with a 4" round cookie cutter (or use a big plastic cup).
11. Slice each circle ALMOST completely though in an "X" formation but do not separate into quarters.
12. Place on an ungreased baking sheet (no-stick is best).
13. Brush scones with egg WHITE.
14. Combine the 1 teaspoon of sugar and the cinnamon and sprinkle over the tops.
15. Use a little more if necessary.
16. Bake in a pre-heated 425-degree F. oven, 15-18 minutes, until they lightly brown on top.
17. Allow 5 minutes for cooling prior to serving.
18. TIP: If you want them sweeter, just double or triple the cinnamon-sugar blend.

currants, flour, sugar, baking powder, salt, baking soda, butter, sour cream, egg yolk, egg, sugar, ground cinnamon, flour

Taken from www.food.com/recipe/aunt-dots-scones-249240 (may not work)