• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture using the large holes of a box grater; use a mixer to work in butter (mixture should resemble coarse meal), then stir in cranberries.
• In a small bowl, whisk sour cream and egg until smooth.
• Stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together. Dough will be somewhat firm and sticky, but still manageable.
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on baking sheet about 1 inch apart.
• Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Make icing

• To make icing, whisk together ingredients until smooth, line a 1 cup measuring cup with a plastic baggie and scrape icing into it. {Measuring cup holds bag nicely while you scrape icing inside.}
• Clip a tiny portion of the bag off a bottom corner and pipe icing onto scones. Let set and then enjoy!