2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sour cream
6 tbsp. or 1/2 of (6 oz.) can frozen orange juice
1/4 c. sugar
1 tsp. baking soda
1/2 c. butter
1 egg

In large bowl, combine flour, sugar, baking powder, soda and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse cornmeal. The butter should be chilled and cut into small pieces. In a small bowl, beat sour cream, egg, and 4 tablespoons orange juice. The orange juice should be frozen concentrate, juice that has been thawed and undiluted. Add orange juice mixture to flour mixture. Stir until a soft dough forms. Turn dough out onto lightly floured surface. Knead several times. Divide dough in half. Pat dough in two 6 inch circles. Cut in 6 wedges. Place on greased baking sheet. Brush top with remaining orange juice. Bake at 425 degrees for 11-12 minutes, or until lightly browned. Remove from rack and serve warm.