Sadie's Scrumptulicious Scones

From Josi Kilpack's "English Trifle"

Ingredients:

1 cup sour cream (light works just as well)
1 tsp. Baking soda
4 cups all purpose flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1/4 tsp. cream of Tartar
1 cup butter
1 egg
Combine sour cream and baking soda in 2 cup bowl or measuring cup (mixture expands, so you'll want to have extra space). Set aside. Whisk together dry ingredients in a large mixing bowl. Cut butter into dry ingredients using a pastry blender until mixture resembles course corn meal. Add sour cream and egg, mix until a soft dough forms—use use your hands if necessary. Turn dough onto lightly floured surface and knead a few times, then pat or roll until 1 inch thick. Cut into circles or use pizza cutter to cut into triangles. Place scones two inches apart on lightly greased baking sheet. Bake 350 for 20-25 minutes or until bottom edges are golden brown.

Makes 8-14 depending on size of scones.

*If using margarine in place of butter, dough may be sticky. Refrigerate for 30 minutes before rolling out.*

Glaze: (optional but super yummy)

1 egg
1 Tablespoon whipping cream

Mix egg and cream together. Brush on top of unbaked scones and bake as directed. Sprinkle glazed and baked scones with powdered sugar. Set oven to broil, but do not move oven rack to the highest level—leave it in the center position. Put pan in oven, keeping door open about an inch and watch closely. Sugar takes 30 seconds to 1 1/2 minutes to turn a golden brown. Remove from oven, serve while still warm.

*To Freeze: Bake scones as directed. When cool, put in Ziploc bag, removing as much air as possible to ensure freshness upon defrosting. To defrost, remove from freezer and let thaw at room temperature for 2 hours. Can reheat in microwave.*