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*Note: if you're using salted butter for the scones, add the 1/8 teaspoon of salt. If using unsalted butter, increase the amount of salt to 1/4 teaspoon!
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Preheat oven to 400u00b0F
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1. In a medium bowl, sift together the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Basically all the dry ingredients- I should have just said that from the start.
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2. In a food processor, add the dry ingredient mixture and the 8 Tablespoons of frozen, cubed butter and pulse together until thoroughly combined.
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3. Add the sour cream and egg and pulse in the food processor until it forms a cohesive dough. At this point, you can add the dried fruit and use the processor to mix it in, or you can fold it in by hand.
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4. On a floured surface, turn out the dough and form into a flat disc, about 3/4 inch thick. Sprinkle with an extra tablespoon of sugar and pat it down so it sticks. With a sharp knife cut the dough into 8 slices and place them on a baking sheet lined with parchment paper about 1 1/2 inches apart.
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5. Bake for 15-17 minutes, until the tops of the scones are just barely turning golden brown.
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6. While the scones are baking, mix together the softened butter, honey and orange zest and put it in the fridge to firm up slightly. Serve the scones warm and let the butter melt over the top!
