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! 

Step 1: 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.
Ha! I love the name. They look great, too! :)

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