Cinnamon Raisin Scones
In a large bowl combine the dry ingredients, and in another bowl combine the egg with the sour cream.
Combine the wet and dry ingredients, then gently knead into a circle about 7" wide.
Slice into 8 triangle shaped scones.
Baked at 400 degrees for 15 minutes.
Allow to cool then glaze with the cinnamon almond drizzle.