Lemony Scones with Dried Fruit

2 cups All-Purpose Flour (consider Whole Wheat Flour)
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Butter (consider Smart Balance)
1 Egg (lightly beaten)
8 oz carton Light Sour Cream
1/4 cup Sugar
1 tsp Finely Shredded Lemon Peel
2/3 cup Chopped Dried Apricots
2/3 cup Chopped Prunes
*can substitute for different dried fruits

Preheat oven to 375F. Lightly grease large baking sheet; set aside. In medium bowl stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl combine egg, sour cream, sugar and lemon peel. Add egg mixture to flour mixture; stir just until moistened. Stir in dried fruit. Using large spoon, drop dough into 16-18 mounds onto prepared baking sheet. Bake for 18-20 minutes or until golden and toothpick inserted in center comes out clean. Serve warm.