Easy Scones - can be made vegan

One of my daughters is a pastry chef and owns a bakery is Chesapeake Beach, MD.  Everytime we visit, my husband goes crazy over her scones.  He's been bugging me to make him some.  So, here is my rendition of a scone.  This time I made him Cranberry Orange Scones.  Next time I might try Lemon Blueberry or Almond Cherry.  You can switch out the fruit and make them different all the time.  To make these you will need:
2 cups all-purpose flour

1/3 cups sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, frozen (Vegan - Earth Balance)

1/2 cup dried cranberries

zest of one orange    (Vegan - Tofu Sour Cream)

1/2 cups sour cream

1 large egg (Vegan egg replacer)

1.)  Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2.)  In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried cranberries and orange zest. 

3.)  In a small bowl, whisk sour cream and egg until smooth. 

4.)  Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 

5.)  Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.