Preheat oven to 400 farenheit.

Combine flour, 1/3 cup sugar, baking powder, salt, and baking soda in a mixing bowl.

Use a coarse cheese grater to grate the cold butter into your dry mixture (butter must be cold or scones will be flat). Use your hands to work the butter into the dry ingredients. It does not need to be perfectly smooth, but all large butter clumps should be squished flat between your fingers (try to achieve the texture of lumpy sawdust). Stir in the dried cranberries (or fruit of your choice).

Whisk the egg and yogurt/sour cream together in a large bowl, then add the dry ingredients to the wet. Mix with a fork just until the mixture comes together (it should be crumbly but still able to hold together). It may be helpful to mix with your hands for the last bit of mixing. Do not overmix or your scones will be stodgy.

Gently form your dough into a rough disc shape, Lightly flour a clean surface, and use it to roll out your dough until it's a little less than an inch thick (about 7 inches in diameter). Sprinkle the remaining sugar on top and cut your disc into 8 slices. Place on a silicone baking tray and bake for 16 minutes (slightly more or less depending on your oven). The corners and bottom should be brown.

Remove from the oven and allow at least 5 minutes of rest to finish baking. Scones are best eaten warm with butter or soft cheese, but can be stored in an airtight container several days.