Ingredients

The following ingredients have 18 Servings
  • 1 cup of sour cream
  • 1 teaspoon baking soda
  • 4 cups of flour
  • 1 cup of white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter cold and cubed
  • 11/2 cups of diced rhubarb
  • 1/2 cup sweetened shredded coconut
  • 1 egg

Instruction

  • Pre-heat your oven to 350 degrees F.
  • Combine the sour cream and the baking soda in a separate bowl and set aside.
  • Place the flour, sugar, baking powder and salt together in a large bowl OR in the bowl that attaches to a stand mixer. Whisk together or use the paddle attachment in the stand mixer to fluff it up.
  • Place the butter into the flour mixture and either cut in with a pastry blender OR use the mixer. I have started using my mixer and will NEVER go back!!
  • Once the butter is cut in and there are chunks the size of peas,beat the egg and pour into the sour cram mixture. Combine.
  • Pour the egg and sour cream mixture into the flour. Combine until just moistened. Add in the rhubarb and the coconut, mix until just combined.
  • On a lightly floured surface, roll the dough into a log then cut into three disks.
  • Place each disk flat and flatten into a circle that's an inch thick and around 4-5 inches wide. Cut each circle into 6 equal triangles.
  • Place scones on a parchment lined backing sheet ( I fit 9 to a sheet and bake them all up at once) and bake in the oven for 20-25 minutes until nicely browned.
  • Remove and cool slightly, then enjoy!