Scones with Craisins

I got this recipe out of "The New Cook Book" by Better Homes and Gardens and tweaked it to my satisfaction.

These scones have a wonderful texture and soooooo tasty. Let me know what you think.

Preheat: 375F
Yield: 12 scones
Prep time: 15 minutes
Bake time: 10-12 minutes (or until ridges are a golden brown)

Ingredients:
1/2 cup craisins
2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp salt
1/2 tsp baking soda
3 T brown sugar
1/4 cup butter cut into pieces
1 egg yolk, slighlty beaten
1 cup sour cream

Directions:
Bring about 1 cup of water to a boil. Pour over the craisins (this will soften them up).
In a medium-sized mixing bowl, combine flour through sugar. Cut in the butter using a fork or pastry blender. Press mixture up against the sides, creating a well.
In a small mixing bowl combine egg yolk and sourcream. Mix until well blended. Spoon mixture into flour/butter mixture. Stir until just combined.
Batter should be thick and sticky. If dry, add a little bit of milk. Line a cookie sheet with parchment paper or spray with cooking oil. Use a spoon to drop batter onto the cookie sheet. The scones should resemble drop biscuits. Bake for 10-12 minutes. Best if cooled for 5 minutes before eating.