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; sprinkle over tops. Bake at 425° for 15-18 minutes or until golden brown. Serve warm. Yield: 16 scones.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.08 Kcal (1076 kJ) | ||
| Calories from fat | 34.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 6% | |
|---|---|---|---|
| Cholesterol | 27.22mg | 9% | |
| Sodium | 144.4mg | 6% | |
| Potassium | 123.78mg | 3% | |
| Total Carbs | 49g | 16% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 258.29 Kcal (1081 kJ) | ||
| Calories from fat | 34.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 6% | |
|---|---|---|---|
| Cholesterol | 27.35mg | 9% | |
| Sodium | 145.08mg | 6% | |
| Potassium | 124.36mg | 3% | |
| Total Carbs | 49.23g | 16% | |
| Sugars | 5.51g | 22% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 4.76g | 9% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 35.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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