Scottish Cooking, Classic Scottish Scones

2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
3 tablespoons Granulated sugar
1/4 cup Butter or margarine -- plus
1 tablespoon Butter or margarine
1/2 cup Currants
8 ounces Sour cream
1 large Egg -- separated
1 teaspoon Granulated sugar -- mixed with
1/8 teaspoon Ground cinnamon

Preheat oven to 425 degrees. Combine the flour, baking powder, baking soda, salt and sugar in a large bowl; stir well. Cut in the butter with a pastry blender until the mixture is crumbly. Stir in the currants. Combine the sour cream and egg yolk, stirring well; add to the flour mixture, stirring just until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface and knead lightly 10 or 12 times. Shape the dough into a 9-inch circle. Cut into three rounds using a 4-inch cutter. Reroll the remaining dough; cut into two rounds. Place the rounds on an ungreased baking sheet. Cut each round into 4 wedges, but do not separate. Lightly beat the egg white and brush over the wedges. Sprinkle the cinnamon sugar evenly over the wedges. Bake for 13 to 15 minutes, or until lightly browned. Serve warm.

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