Picture of Scuffins - Muffin-shaped scones
My daughter and I like scones for breakfast. Unfortunately, the traditional triangular shape tends to crumble in a book bag or briefcase. So, we looked around for a more "travel-friendly" shape, and found our cup-cake pan. So, Scuffins - The Muffin shaped scones! 
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Step 1: Recipe

Picture of Recipe
Here's the scone recipe we use (U.S. measurements):
2 cu Flour
1/2 cu Sugar
1 tsp Baking Powder (NOT soda!)
3/4 cu (1 1/2 sticks) butter, cubed
1 egg
3/4 cu Half-and-half (or heavy whipping cream)
1 tsp vanilla (optional)
1 1/2 cu dried fruit (raisins, cranberries, apple, etc.)

Preheat oven to 400o Farenheit

Need a mixing bowl and something to mix with, various measuring devices, a knife and a regular table spoon, and a muffin tin.

Step 2: Mix it up

Picture of Mix it up
Place dry ingredients into your mixing bowl. Stir to mix. Because of a wrist injury, my daughter cannot mix by hand, so we used a power stand mixer. Attached is a video of how fast the mixing should take place. Like mixing biscuits. Mix for about 15 - 30 seconds.

Step 3: Now it's getting sticky

Picture of Now it's getting sticky
Add the butter cubes and mix for a minute or until the cubes are well distributed and coated.

Step 4: Time for egg creme

Picture of Time for egg creme
Add the egg (without the shell, wise guy) and cream and vanilla (if preferred. Try it without, first).
Mix for another minute so the egg is well mixed in.

Step 5: Add the payload

Picture of Add the payload
Now fold in the dried fruit. Put in a 1/2 cu at a time, and fold.
When you're done it should look like the second photo.

Step 6: Decant into the muffin tin

Picture of Decant into the muffin tin
Now it's time to put the dough into the cup-cake tin. We spray the tin with a cooking spray and lightly flour it to prevent sticking. We use a regular table spoon, dipped in hot water, and scoop up a dollop which will fill the cup to the top of the tray. Continue until you either run out of dough or spaces in the tin. With our cup-cake tins, we get about a dozen with this recipe.
Ha! I love the name. They look great, too! :)