Soft, Sour Cream Scones

Directions

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   1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs.
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   2. Whisk the egg, sour cream, lemon peel and orange peel; stir into the crumb mixture just until moistened.
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   3. Stir in whatever you want (chocolate chips and peanut butter, coconut and blueberries, white chocolate chips and strawberries, etc.). Turn onto a floured surface; knead 10 times. (Sometimes I add the extra stuff after kneading it!)
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   4. Roll out with rolling pin into a circle, on a floured surface. Then, I use a pizza cutter to cut triangles and place each scone onto a cookie sheet. Sometimes, I make two small circles and make mini scones. Sprinkle scones with a little extra sugar for a crunch. Bake at 400°F for 15 minutes or until golden brown.
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   Note: I often make a glaze for these using powdered sugar, milk or cream, lemon or orange juice, and a tad bit of vanilla.