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Rhubarb Sour Cream Drop Scones

Yields1 Serving

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.