Lemon-Glazed Fruit Scones

2¼ cups flour

¼ cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

1 cup heavy cream

1 egg

¼ cup melted butter (optional)

Zest of half a lemon

1 cup fresh fruit such as blueberries, raspberries or dried fruit such as cranberries

Glaze

Zest from half lemon

2 tablespoons lemon juice

1 cup powdered sugar

Heat oven to 375 degrees.Into a large bowl sift together the flour, sugar, baking soda and salt.In a separate bowl, mix together the sour cream, heavy cream, egg and butter until well combined. Fold the wet ingredients into the dry ingredients. Gently fold in the zest and fruit halfway through mixing. Drop by spoonfuls to desired size on baking pan. Bake at 20-25 minutes.For the glaze: Combine the lemon juice, zest and powdered sugar, stirring until smooth. Spread the glaze onto the scones once they have cooled.Makes 20.