Strawberry Cream Scuffins

Lynn demonstrates how to make a mix between a muffin and scone.  This is something fun to make to replace either of those two treats.  This would be great for breakfast, a snack or with tea or coffee.  From Better Homes and Gardens.

Scuffins Ingredients:

  • Nonstick Cooking Spray
  • 1 egg, lightly beaten
  • 1 cup whipping cream or milk
  • 3 cups all purpose flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 cup finely chopped fresh strawberries
  • 6 Tablespoons strawberry jelly, jam or preserves
  • 1 recipe Scuffin Icing
  • Chopped fresh strawberries, optional

Preheat oven to 350°.  Line eighteen 2-1/2 inch muffin cups with paper bake cups; coat bake cups with cooking spray.  Set pans aside.  In a small bowl, combine egg and whipping cream; set aside.

In a large bowl, stir together flour, sugar, baking powder, and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Stir in the 1 cup of strawberries.  Make a well in the center of flour mixture.  Reserve 2 Tablespoons of the egg mixture.  Add the remaining egg mixture all at once to the flour mixture.  Using a fork, stir just until moistened (dough will be crumbly).

Spoon half of the dough into the prepared muffin cups, filling each 1/3 full.  Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly, or whatever you are using.  Spoon the remaining dough into muffin cups.  Brush with the reserved 2 Tablespoons egg mixture.

Bake about 25 minutes or until tops are golden.  Cool in muffin cups on wire racks for 5 minutes.  Remove from muffin cups.  Drizzle with Scuffin Icing.  If desired, top with additional strawberries.  Serve warm.

Scuffin Icing:

  • 1/2 cup of powdered sugar
  • 2 teaspoons whipping cream or milk
  • 1/4 teaspoon vanilla
  • Whipping cream or milk

In a small bowl, stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla.  Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.

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Lynn's Recipes | June 2015

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