unbelievably good scones

I made this scone recipe for a meeting Saturday morning. These are incredible and not horribly difficult to make:

Cranberry Oat Scones (original recipe here)
1 cup sour cream
1 tsp baking soda
3 cups all-purpose flour
1 cup white sugar
1 Tbsp baking powder
1 tsp salt
1 cup unsalted butter, cold and in cubes
1 cup quick oats
1 cup dried cranberries
1 whole egg
1 Tbsp milk

Preheat oven to 350 degrees

Mix together sour cream and baking soda in a small bowl and set aside.

In a large bowl, sift together flour, sugar, baking powder, and salt. Using a pastry blender (or two forks), cut in the butter until it resembles coarse crumbs.

Stir in oats and cranberries. Then, stir in the sour cream a little bit at a time. The dough will start to come together.

On a clean surface, flip out the dough. Knead together the dough so that it fully comes together.

Once all the dough has become one big piece, lightly flour the counter top. Form dough into a ball and then roll out into a disc that is about 7 inches in diameter and 1 inch thick. Cut into eight equal pieces.

Place scones on a baking sheet lined with parchment paper.

In a small cup, beat together the egg and milk. Using a pastry brush, brush the scones with the egg wash (two coats per scone).

Bake in a preheated oven for 25-20 minutes or until scones are brown and a toothpick comes out clean with inserted in the middle of a scone.

Serve warm or at room temperature with butter, jam, clotted cream, or by themselves.

Notes:
1. I didn't quite have a full cup of dried cranberries, so I filled the rest with cut-up dried apricots. Not only did this taste good, it was very pretty!

2. The baking soda will cause the sour cream to expand and turn the consistency of whipped yogurt. This is awesome, but make sure you use a big enough bowl!

3. I found that the dough did not come together well in the mixing bowl, but I dumped it out onto the counter when it was quite crumbly anyway. It was extremely messy but ended up okay. I worked with it so long that I was afraid the butter got too warm, so I put it in the fridge for a bit to cool back up.

4. Cutting this into only 8 makes for really huge scones. I recommend at least 16.

5. I completely forgot to do the egg wash on top. They turned out fine.

6. These grow quite a bit while baking, so be sure to give them plenty of room on the baking sheet.

That's it! I think I will be making these for the rest of my life...