Preheat oven to 400 degrees. Pour enough hot water over the currants to cover. Let stand for 5 minutes; drain. Stir together the flours, brown sugar, baking powder, 1 teaspoon anise seed, baking soda and salt in a large mixing bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the currants; toss until mixed. Make a well in the center. Combine the sour cream and egg yolk in a small bowl. Add all at once to the flour mixture. Using a fork, stir just until moistened. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes, or until nearly smooth. Pat or lightly roll the dough into a 9-inch circle. Cut into 8 wedges. Place the wedges in a circle on a baking sheet about 1/2 inch apart. Brush the scones with egg white. If desired, sprinkle with additional anise seed. Brush the sage with the egg white. Bake for 10 to 12 minutes, or until light brown. Cool on a wire rack for 5 minutes. Serve warm.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.