Sour Cream Scones

Ingredients

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 2/3 cup whole wheat flour (about 3 ounces)
• 1/3 cup packed brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup reduced-fat sour cream
• 3 tablespoons butter, melted and cooled
• 1 large egg white
• 1/3 cup dried currants or raisins
• Cooking spray
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon

Preparation

1. Preheat oven to 400°.
2. 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.
3. 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.
4. 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.
5. 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.