Cranberry Oat Scone

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 rolled 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 countertop. 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 25-30 minutes or until scones are brown and a toothpick comes out clean when inserted in the middle of a scone.

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