Rhubarb Sour Cream Drop Scones
Rhubarb Sour Cream Drop Scones

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.
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.
Julie, your rhubarb sour cream drop scones are my weekend go-to ever since I found the recipe. Chopped apple and pumpkin pie spice, saskatoon berries, blueberries — not just rhubarb — whatever I’m craving at the time. Just wondering if you’ve figured out a way to make a pumpkin drop scone (‘‘tis the season).
Thanks for any suggestions!