Place packet contents in mixing bowl. Add 1/3 cup Tofutti sour cream, 1/4 cup oil and approx 1/4 cup milk. Go light on the milk until you can see how much you actually need, but the scones turn out better if you "accidentally" make them too wet, vs leaving them too dry. Stir just until moistened. It should look somewhat crumbly, but hold a shape if you squeeze it together, Turn dough out onto a lightly floured surface and quickly knead gently for 12 to 15 strokes.
Pat to 1/2 inch thickness or form into two wheels 1/2 inch thick. Cut into desired shape and place 1 inch apart on an ungreased baking sheet. Bake at 400 for 12-15 minutes or until golden. Do not overbake. Transfer to a rack to cool slightly and serve warm.
Popular additions are chocolate chips, berries, candies, nuts etc. I've found 1 cup total additions to be correct. Scones aren't meant to be thick with extras like cookies, but are meant to be more sparse. So if you add two additions, you'll split them to 1/2 cup each. Some combinations work well together such as crushed peppermints and chocolate chips or a mix of dried berries. I tend to add fresh berries in their frozen form so they don't squish too much while I'm mixing up the batter. Rolled oats can be used to replace some of the flour (up to half) and spices can also be added to fit the flavor of scone you're making. For example, adding oats, walnuts, dried apples and some apple pie spice is very good. Lastly, a note on adding candy. Lightly spray your baking sheets if you use candies because the additional sugar content will make the scones stick.
(We use too much of this to bother with packets so I just multiply this recipe by 10, mix well and leave it in a big flour container. I scoop out 3 cups worth, which is essentially the amount you'll end up with in each packet if you follow this recipe. The oil and milk measurements are approx because I don't measure them usually.)