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Combine sour cream and baking soda in 2-cup bowl or measuring cup (mixture expands, so you'll want to have extra space). Set aside. Whisk together dry ingredients using a pastry blender until mixture resembles course cornmeal. Add sour cream mixture and egg. Mix until a soft dough forms - use your hands if necessary. Turn dough onto lightly floured surface and knead a few times, then pat or roll until 1-inch thick. Cut into circles or use pzza cutter to cut into triangles. Place scones two inches apart on lightly greased baking sheet. Glaze, if desired. Bake at 350 degrees for 20 - 25 minutes or until bottom edges are golden brown.
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Glaze- 1 egg; 1 Tbsp. whipping cream; Mix together egg and cream. Brush on top of unbaked scones and bake as directed. Sprinkle cooked scones with powdered sugar, set oven to broil but leave oven rack in the center position. Put pan in oven, keeping door open about an inch and watch closely. Sugar takes 30 to 90 seconds to turn a golden brown. Remove scones from oven, serve while still warm.
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