Rhubarb Sour Cream Drop Scones
Rhubarb Sour Cream Drop Scones

Rhubarb Sour Cream Drop Scones

From blog post: Rhubarb Sour Cream Drop Scones

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August 13, 2017

Ingredients

1 1/2 cups all-purpose flour

1/2 cup sugar

1 tsp baking power

1/2 tsp baking soda

1/4 tsp salt

1 cup sour cream

1/3 cup butter, melted

1 large egg

1/2 cup chopped rhubarb (or fresh or frozen berries)

coarse sugar, for sprinkling (optional)

Directions

1Preheat the oven to 400F.

2

3In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt.

4

5In a small bowl or measuring cup, stir together the butter, sour cream and egg. Add to the dry ingredients along with the rhubarb and stir just until combined.

6

7Drop in large spoonfuls (about 1/3 cup each) onto a parchment-lined baking sheet and sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden. Makes 6-8 scones.

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