The basic recipe is from Pam Anderson in USA Weekend, but I've varied it slightly by adding fresh apple. Her recipe calls for dried fruit, but I like the moistness that the fresh apple brings. To cut the apple easily, I use our apple corer/slicer. Then I take the slices and cut them into smaller pieces. For the original recipe by Pam Anderson and her variations on the scones, go here.
2 cups flour
1/3 cup plus 1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, frozen
1 apple, cored, peeled & cut into small pieces
1/2 cup sour cream
1 large egg
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). Stir in apple pieces.
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 teaspoon 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.