Heat oven to 400° F.
Combine flour, oats, 1/4 cup sugar, baking powder, cinnamon, baking soda and salt in a large bowl; mix well. Work butter into dry ingredients with fork or fingertips until mixture resembles small peas. Stir in cranberries.
Combine sour cream and egg in a small bowl; blend well. Add to dry ingredients all at once; stir with fork until soft dough forms.
Turn dough out onto floured surface; knead gently 8 to 10 times. Transfer to ungreased cookie sheet. Pat into 8-inch diameter circle; sprinkle with remaining 1 Tbsp sugar. Cut into 8 wedges; separate wedges slightly.
Bake 12 to 14 minutes or until light golden brown. Separate wedges; transfer to cooling rack. Serve warm.Servings: 8 scones