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.
Step 2: Mix It Up
Step 3: 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
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
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
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.
Step 7: Send It to That Warm Place Below
Time to put it in the 400oF oven for 20 minutes. Do the knife blade test (stick a shiny clean knife bland into the center and if it comes out clean, it's done. If it comes out with batter on it, give it another 5 minutes and repeat). While you're waiting, this is an excellent time to wash the mixer, bowls, etc. Remember, a good cook isn't done until the dishes are!
Step 8: Cool It
Using a knife, slide down the side between the scuffing and the tin, and twirl around and lift the scuffin so it goes sideways. Then you can pluck it out with a hot pad and set aside to cool. Finally, you can enjoy a hot scuffin with butter (or jam!) Be sure to finish cleanup. Keep in a cool, dry place and you can take it in a back-pack inside a sandwich bag and be assured it won't get completely trashed!