This was a weekend I felt like baking for people. Even before things began to happen, I woke up on Saturday morning wanting to make something for the farmers we were going to pick up our CSA share from, so I turned on the oven without knowing what I was going to make.
I didn’t want to default to my usual scones. I pondered muffins. I confess I’m one of those people who enjoys the muffin top more than its stump. I had a tub of sour cream that needed using and some pinkie-thin rhubarb that’s perfect for breakfasty things, and so I started mixing a batch of muffins, changing course halfway through when I decided to give drop scones a go again.
I haven’t made them this way in years, but they’ve been in the back of my mind for awhile – I love their crunchy, craggy edges, but they feel a bit like cheating. This can be a good thing, if you’re intimidated by the thought of mixing up a batch of traditional biscuits or scones, or if you miscalculate and wind up with dough that’s too sticky to cut. You drop it by the big spoonful – I scraped each off a rounded spatula with my finger – then sprinkle the already sticky dough with course (or regular) sugar and bake.
These are sweeter and have a more tender crumb than a scone, kind of halfway to a muffin. And shaped like the domed top – the best part. We took two in the car to nibble while we ran errands (saving approximately $7 at our coffee stop, with the added bonus that they were still warm) and packed the rest to bring to the farmers at the market.
Of course these don’t have to be rhubarb – they could be blueberry (with or without a bit of lemon zest), or saskatoon, or chopped peach (they’re amazing again this year), or blackberry or plum. I do love having a way to use up sour cream that I buy with every intention of using on the peroghies taking up space in the freezer that I don’t get around to cooking.