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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)

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.