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1. 

   Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2. 

   In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt.
   
   Grate butter into flour mixture on the large holes of a box grater (I cut off tiny pieces with a sharp knife); use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins (I used dried blueberries & cranberries instead...see footnote at end of recipe for different flavors).




3. 

   In a small bowl, whisk sour cream and egg until smooth. (I used lite sour cream and an egg substitute).

4. 

   Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)




5. 

   

   Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.
   
   Sprinkle with remaining 1 tsp. of sugar.
   
   Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
   
   Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

6. 

   

   Cranberry-Orange Scones
   Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.
   
   Lemon-Blueberry Scones
   Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.
   
   Cherry-Almond Scones
   Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.
   
   Chocolate chips would be really good too! :)

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