Shortcake: Heat oven to 425 degrees F. In large bowl, mix flour, 1/2 cup sugar, baking powder, baking soda and salt. In small bowl, mix egg, sour cream, milk and rind. Make well in flour mixture; add egg mixture to well. With fork, gently stir just until evenly moistened and dough comes together.

With floured hands, pat dough into 7-inch round on baking sheet. With floured knife, cut into 8 wedges (do not separate). Brush with water, sprinkle with 1 teaspoon sugar.

Bake in 425 degree F oven 25 minutes, until toothpick tests clean.

Peach Melba: Meanwhile, in large bowl, mix peaches, sugar and lemon juice. Keep raspberries separate.

When shortcake is baked, with a knife, recut into wedges to separate. Remove to wire rack to cool.

Sour Cream Filling: Add berries to peach mixture. In small bowl, mix sour cream and sugar. Cut each shortcake wedge horizontally in half. Place each bottom half on platter. Spoon 1/2 cup peach melba mixture onto each. Spoon 2 tablespoons sour cream filling on fruit. Cover with top half of shortcake, cut side down. Serve immediately. Makes 8 servings.