Instructables

Scuffins - Muffin-shaped scones

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Picture of Scuffins - Muffin-shaped scones
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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

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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

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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

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Add the butter cubes and mix for a minute or until the cubes are well distributed and coated.

Step 4: Time for egg creme

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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

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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

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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! :)