Variety Scones - cooking recipe

Ingredients

1 cup sour cream
1 teaspoon baking soda
4 cups flour
1 cup butter
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
Additions
1 cup dried fruit (raisins, currants, craisins, blueberries, cherries, nuts, chocolate chips or any combination)
Glaze
1 1/2 cups powdered sugar
1/4 - 1/2 teaspoon vanilla extract (optional)
1 -2 tablespoon orange juice (optional)
1 -2 tablespoon water (optional)
1 tablespoon sliced almonds (optional)

Preparation

In a small bowl, blend the sour cream and baking soda and egg, and set aside.
Pour flour, baking powder, salt, sugar, and cream of tartar into food processor.
Cut very cold butter into slices and add to flour. Pulse until crumbly.
Add sour cream mixture to flour/butter mix. Pulse until somewhat mixed. (If no food processor: in a large bowl, mix the dry ingredients. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened.).
Add fruit and/or nuts. Good combinations include craisins and orange rind (1-2 T) with orange glaze, dried cherries and chocolate chips with an almond glaze, dried blueberries with vanilla glaze. I'm sure you can come up with wonderful combinations! Leave them in the comments!
Flour board and knead a few times.
Divide dough into four sections for large scones, six sections for smaller scones. Roll each section out into a 3/4 inch thick circle.
Cut into 6 or 8 wedges and place them on greased baking sheet.
Bake 12 to 15 minutes at 350 degrees, until light golden brown.
After 10 min of cooling, glaze if desired.