INGREDIENTS
- 2 C AP flour
- 1 TBL baking powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- 1/2 C sugar
- 1 egg – separated
- 1 C currants. cranberries or raisins
- 6 TBL cold butter
- 4 OZ (1/2 C) sour cream
- 1/2 C buttermilk – room temp
- Turbinado sugar for garnish
STEP BY STEP
- Grease a heavy baking sheet
- Sift dry ingredients together
- Cut in cold butter until crumbly
- In separate bowl, mix currants, egg yolk, sour cream and buttermilk
- Make well in the center of the dry mixture
- Mix slowly until wet and dry are combined
Use a woooden spoon to mix - Using your hands, form the ball into a circle
- Cut into eight wedges
- Brush flat surface with egg white
- Roll from the wide end to the pointy end
Don’t compress, leave fairly loose - Place onto cookie sheet
- Brush with egg white
- Garnish with Turbinado sugar
- Bake at 425 for 12-15 minutes or until golden brown
- Serve warm
