Preheat the oven to a 400°F. Line a parchment paper with baking sheet and set aside.
In a medium bowl, sift, combine and whisk: 2 cups all-purpose flour, 1/4 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp fine salt. Grate 1 stick refrigerated unsalted butter into the flour on the large holes of grater. Work in the butter with fork until the mixture resembles coarse meal. Stir in 1/2 cup dried cranberries.
In a separate mixing bowl or liquid measuring cup, combine and whisk 1 egg and 1/2 cup sour cream until smooth. Add the liquid to the dry ingredients and stir with a fork until the dough starts to come together.
Using your hand, continue by pressing the dough against the bowl into a ball. It would seem as there’s not enough liquid in dough and you’ll see lose flour, but as you press, the dough will come together. (Do not overwork the dough!) Transfer the dough onto a lightly floured surface and pat into a 7-8” circle about 3/4“ thick. Sprinkle with 1 tsp of granulated or sparkling sugar. Using a pastry scraper, cut dough into 8 triangles.
With help of pastry scraper, carefully transfer scones onto prepared baking sheet, 1-2” apart. Bake for 13-15 minutes until golden (I did 13). Transfer onto a cooling rack and serve warm and fresh with a cup of coffee or tea. Enjoy!!