1 cup sour cream
1 tsp. soda
4 cups flour
1 cup white sugar
2 tsp. baking powder
1/4 tsp. cream of tarter
1 tsp. salt
1 cup cold butter
1 cup dried cranberries
2 tsp grated orange peel
Combine sour cream and soda and set aside. Mix flour, white sugar, baking powder, cream of tartar, and salt in a large bowl. Cut butter into flour mixture OR process in food processor in a few batches, if necessary. Add egg along with sour cream mixture and mix just until well moistened. Mix in cranberries and orange peel.
Divide dough in half. Turn each half out onto a lightly floured surface and knead briefly. Roll or pat into a 3/4 inch thick round. Cut each round into 8 wedges. Place 2 inches apart on a greased baking sheet. Brush with cream or milk and sprinkle with raw sugar. Bake at 350° for about 15 minutes or until set and golden brown on bottom.
Servings: 16 small scones
Note: You may freeze them unbaked. Remove from freezer about 15 minutes before baking.
Variations: Instead of using dried cranberries and orange peel, you can use:
1. 1 cup chocolate chips and 1 Tbsp. dry instant coffee
2. 1 cup raisins and 1 tsp cinnamon
3. 1 1/2 cups mini Reese’s Pieces or peanut butter chips