Rhubarb Sour Cream Drop Scones

Rhubarb Sour Cream Drop Scones

AuthorJulie

Rhubarb Sour Cream Drop Scones

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)

1

Preheat the oven to 400F.

2

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

3

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.

4

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.

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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

1

Preheat the oven to 400F.

2

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

3

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.

4

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.

Rhubarb Sour Cream Drop Scones
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One comment

  1. Sandra Cody
    September 26, 2020 at 4:35 pm

    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!

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