Rhubarb Sour Cream Drop Scones
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.
Rhubarb Sour Cream Drop Scones
AuthorJuliePreheat the oven to 400F.
In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt.
In 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.
Drop 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.
Ingredients
Directions
Preheat the oven to 400F.
In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt.
In 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.
Drop 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.
Ummmm…… how much baking powder, baking soda and salt? I just made these with peaches for breakfast and guessed at the amounts. Very good. A keeper.
What did you guess for baking powder and baking soda?
Glad to hear! sorry about that!
Amazing! Made these tonight with my CSA rhubarb. Seriously delicious- I used half sour cream and half crème fraîche. Quick, easy, and a perfect summer treat.
YUMMY! Made these after work today. Replaced the 1/2 cup sugar for the batter with 1/2 cup Splenda. Sprinkled real sugar on the top. Used fresh blueberries. Baked for 23 mins (live in Banff so altitude always requires longer baking times). Made 7 good size scones. Really tasty. Plan on making them again soon! Ty for the recipe JVR.
Yay! Yum.
2nd time making it using home grown rhubarb. Just as good as 1st time. Great recipe!
Yay!!
Made these this morning for my granddaughters final day of play school party. Yummy! I was afraid that they might be too sour but they are delish.
So glad to hear it!
Julie – I love these. First attempt worked perfectly even though I had to sub yogurt (had it in the fridge…). So, now how do I make these savoury with spinach and feta? Thank you!
Just ditch the sugar and add wilted spinach and feta!
Made these yesterday along with your Rhubarb Custard Pie Recipe! These are the best scones that I’ve made !!! Great recipe!
Yum!! it’s rhubarb season!
I haven’t baked in years but have lovely rhubarb. We are a very low salt household. Is there a chemistry reason you must add salt here. Could I omit entirely? Sorry for the likely stupid question.
Never a stupid question! Omit it if you like – I find without any salt, baked goods taste flat. A small amount makes a difference, and we all need *some* salt in our diets.. most of our collective sodium intake comes from prepared/packaged and fast foods.
These are my new favourites. Even baking them tonight on one of the hottest nights of the summer! Love them!
yay, so glad to hear it!!
Julie love your recipes and using yogurt and sour cream left overs is something I’ve been doing also. I love the scone recipe since it uses melted butter and no need for cutting butter into flour. They came out delicious used frozen cranberries. Thank you
Yay, so glad to hear it!!
Can I make this batter a few days in advance? Thanks – love this recipe!