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
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.