Lemon and Blueberry Scones

2 cups flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 tbs. butter - frozen
1/2 cup raisins (or substitute blueberries etc.)
1/2 cup sour cream
1 large egg

Preheat oven to 400 degrees. In a med. bowl, mix flour, sugar, baking powder, baking soda, and salt. Grate butter into the flour mixtre or cut into small pieces with a knife; work butter into the mixture (should resemble coarse meal). Then stir in fruit.In a bowl whisk sour cream and egg until smooth.Using a fork stir sour cream mixture into the flour mixture until a large clump forms. Press together.Place on a lightly floured surface and pat into a 7-8" circle about 3/4" thick. Sprinkle with a little sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferebly lined with parchment) about 1" apart. Bake until golden brown about 15-17 min. Cool for 5 min and serve warm or room temp.

For Lemon Blueberry: add a generous 1 tsp or lemon zest (I used more) and 1/2 cup or so of fresh blueberries.(The recipe said dried blueberries - but I think the fresh is better)For Cherry-Almond:1/2 tsp. almond extract and dried cherriesFor Cranberry-Orange: add a generous tsp. orange zest and dried cranberries (I think fresh would be better though.)