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1. Preheat oven to 400u00b0F and place rack in the lower-middle portion of oven.
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2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together the egg and sour cream.
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3. Using your hands or a pastry cutter, cut the frozen chunks of butter into the flour mixture until butter looks to be the size of peas and is well incorporated. You still want to see the chunks of butter though. Once the butter is incorporated, stir in the raisins and Craisins, or whatever you choose to use (candied orange peel, candied ginger, etc).
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4. Slowly stir in the egg mixture, first with a fork, and then with your hands. It will look way too dry, but the more you press it together and stir in the egg mixture, you will see that it will come together perfectly. Work lightly with your palms and fingertips to maintain the lightness of the dough.
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5. Turn the dough onto a floured cutting board and press it into a 10 inch diameter round disk. It should be about 3/4 inches thick. Using a 3-inch biscuit cutter and cut out about 8 scones. You might have to do 6 at first and then press the remaining dough scraps together to get the last 2. Place the rounds on a parchment paper lined baking sheet and brush with the milk or egg wash. You can then top them with turbinado sugar.
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6. Place pan on the lower-middle rack and bake for 15 minutes. Take them out of the oven, set pan on a rack and allow the scones to cool. Serve warm immediately with butter or clotted cream and jam. You can also freeze them.
