Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours and the next 5 ingredients (through salt) in a large bowl; stir well with a whisk.
Combine sour cream, butter, and egg white in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.
Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands. (Dough will be crumbly.) Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; do not separate.
Combine 1 tablespoon granulated sugar and cinnamon. Lightly coat top of dough with cooking spray. Sprinkle with cinnamon mixture. Bake at 400° for 15 minutes or until lightly browned.
This is my go to scone recipes. I make them when I have sour cream to use up and freeze them or when I want a warm treat. Love the texture and they are easy to put together. I've substituted chopped dried cranberries too. delicious!
These turned out well. I didn't exactly follow the recipe. I used a whole egg and really didn't knead the dough because it was too wet. But I have a friend who makes scones all the time and his are wet and they turn out so light and fluffy. Mine were almost as light and fluffy. Not at all dry. I like them this way. I also added cinnamon to the dry ingredients, but forgot to do the final step of sprinkling cinnamon and sugar on top before baking.
These are terrific scones! My only change was to add a 1/4 tsp. of cinnamon to the dough itself and to use 3 TB of liquid egg white rather than the white of a fresh egg.Scones are supposed to be crumbly, flaky, and perhaps "dry." These are perfect! With cottage cheese for breakfast; a dab of ice cream for dessert; with coffee or milk a great snack.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.