Blueberry Filled Scuffins

Blueberry Scuffin |

Have you ever heard of a Scuffin?  It’s a fruit filled scone baked in a muffin cup. Genius!  Most of the Frankenpastries, such as the popular Cronut (deep fried croissant doughnut), don’t really appeal to me and aren’t easily made at home.  However, when I found an old newspaper article in my stash this morning that mentioned Scuffins, I was immediately inspired.  Since I was just sitting around the house waiting for the air conditioner to be serviced, it seemed like a good use of my time to try it out.

I still had blueberries to use up from my recent brownie experiment, so I decided to make Blueberry Filled Scuffins.  I also had some lemon chips (lemon flavored bits shaped like chocolate chips) that I wanted to use up so I threw those in as well.  The chips lent a subtle lemon flavor to the Scuffin that went very well with the blueberry.  I think lemon zest would work equally well though.  I was thrilled with how they came out and I may never make a traditional scone again.  It seems more tender and moist than a traditional scone, but with the nice crumb of a scone and the blueberry contrasts nicely.  These are definitely company-worthy!

Blueberry Filled Scuffins
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Scone plus muffin tin equals Scuffins! Filled with blueberry preserves, they are a decadent breakfast treat.
  • For the blueberry filling:
  • 1½ (279g/9.75oz) cups frozen blueberries, unthawed
  • ¼ cup (48g/1.5oz) granulated sugar
  • juice of 1 lemon
  • For the Scone Dough:
  • 1 cup (140g/5oz) unbleached all-purpose flour
  • 1 cup (113g/4oz) white whole wheat flour (or traditional whole wheat)
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ⅓ cup (64g/2.5oz) granulated sugar
  • 6 Tbsp.(85g/3oz) cold unsalted butter
  • ¾ cup(177g/6/25oz) heavy cream
  • 2 large eggs
  • 1 tsp. vanilla
  • ⅓ cup (62g/2oz) lemon chips (optional, or use white chocolate chips and lemon zest)
  • sparkling decorator sugar, optional
  1. The day before or at least an hour before you want to make the scuffins, make the blueberry preserves. you can also use purchased jam.
  2. Combine the blueberries, sugar and lemon juice in a small saucepan and let it sit at room temperature for 10 minutes.
  3. Over medium-high, boil the blueberries for 10-15 minutes, stirring often, until the mixture thickens and a drop on a cold plate gels. Let the mixture cool to room temperature or chill it overnight.
  4. Preheat the oven to 350F/176C. Line 12 muffin cups with squares of parchment paper or grease the cups very well.
  5. Whisk the dry ingredients together in a large bowl.
  6. Combine the butter with the flour mixture using a pastry cutter or a fork until the mixture looks like crumbs.
  7. Combine the heavy cream, eggs and vanilla in a small bowl and then pour it into the flour mixture. Stir gently with a fork until the mixture just begins to hold together.
  8. Stir in the lemon chips, if using. Stir just to combine, over-mixing will make scones tough.
  9. Set aside ¼ of the dough. Divide the remaining dough up evenly into the muffin cups, gently pressing it down and making a slight well in the center. The dough will be a little sticky, so you may need to use a greased spoon or wet fingers to press the dough down.
  10. Place 1 Tbsp. of blueberry preserves in the center of each dough-filled muffin cup. Crumble the remaining dough evenly over the top of the blueberry preserves.
  11. Sprinkle with decorating sugar if desired.
  12. Bake for 20-25 minutes, until the top of the scuffins are lightly golden in color
  13. Set the pan on a rack for 5 minutes, then remove the scuffins from the pan to cool on a rack for a few more minutes.
  14. Serve warm.
These are best served warm shortly after baking.


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