In a small bowl combine the sour cream and baking soda together, this is going to poof up while you are mixing the rest of the recipe up.
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
Cut in the butter using two knives scissor style or with a pastry blender until it resembles coarse peas in the flour mixture.
Add in the sour cream and beaten egg, gently mixing until it's almost together.
Once the mixture is this close to being completely combined, add in the bag of white chocolate chips.
Mix gently again. Then when it's just ready, add in the Saskatoon berries. I usually have my mixture looking like this by the time the berries are in, almost combined.
By the time you scoop it together in the bowl and roll it into a log, the ingredients are combined just just right. By now you have scooped it together and rolled it into one large log.
This is the start of how you make perfect scones every time. Cut the log into three pieces. Flatten each round disk into a 6 inch square then cut into 6 equal triangles. I never do scones any other way now, this technique makes things so easy now.
Take your 18 scones and place on a well-greased cookie sheet or parchment lined cookie sheet.
Bake at 350 degrees until browned and beautiful, about 20 minutes.