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