Directions

• Place currants in a bowl. Cover with hot water and let stand for 5
• minutes. Drain well and set aside. In a large bowl, combine the
• flour, sugar, baking powder, salt and baking soda. Cut in butter
• until mixture resembles coarse crumbs. Combine sour cream and egg
• yolks; add to crumb mixture. Stir in currants just until blended.
• Turn onto a floured surface; knead gently 8-10 times. Divide into
• four portions. On ungreased baking sheets, pat dough into 4-in.
• circles. Cut each into four wedges, but do not separate.
• Beat egg white; brush over dough. Combine sugar and cinnamon;