Blueberry Spice Scuffins
So What Exactly is a Scuffin?
We've all had that unpleasant experience at least once before. You're on your way to work, or maybe enjoying a day off and headed to the park. You go to the cafe, order your drink, and grab a scone out of the pastry case. You pay, leave, and head out. You take sip of your double Americano with cream. It's perfect. So far so good. But then you go to take a bite of the scone and it's like a chunk of half dried plaster with withered little blueberries in it. Let's face it, scones are unforgiving. If they are cooked too long or sit in the case for more than a few hours they are hard as a rock. Don't get me wrong, I like a good scone, but actually baking them has never turned out well for me. Muffins have never been a problem for me, I nail it every time. This recipe is the result of an experiment in which I had to improvise and ended up with something between the two. I purchased all the ingredients to make muffins, only to realize than I didn't have a muffin pan on hand! I was determined to bake something sweet, and realizing that all I had to work with was a baking sheet, I tinkered with the recipe to dry it out a bit. Added way more oats than usual and used less of the wet ingredients and just hoped for the best. The results were amazing. After baking a couple more batches over the next week, adding a bit more of this and a bit less of that each time, I came up with the recipe you are reading today. I still bake more of these than any other baked good in my recipe book. I hope you enjoy them as much as I do!
- 1 Large Egg
- 1 Cup Brown Sugar
- 1 Cup White Flour, ( Can Substitute Half Wheat Flour)
- 2 Cups Rolled Oats
- 3/4 Tsp Baking Soda
- 3/4 Stick Butter
- 2 Tbsp Canola or Vegetable Oil
- 2 Tbsp Ground Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Tsp Cardamom
- 1/4 Tsp Cloves
- 1/2 Cup Heavy Cream
- 1/2 Cup Blueberries
- 1/2 Tsp Salt
Achieving The Perfect Texture
The most important quality of a good scuffin is the crumbly texture. There are two key components to achieving this. The first component is starting with very cold butter. Work the butter into the dry ingredients with your fingers as quickly as possible until it resembles wet sand or bread crumbs and clumps together when squeezed. Place mixing bowl in refrigerator. The second key step is not over-working the dough. This part cannot be stressed enough! If you over-work the dough it will give it too flat of a texture. Remove mixing bowl from refrigerator and add the egg, oil and cream mixture. Make sure to mix them just enough to wet all ingredients. The dough should be fairly thick and clumpy. At this point you can fold in the flour-dusted blueberries and second half of the rolled oats, then form the scuffins into somewhat irregularly shaped lumps of equal portions and place them in the oven. You want them to have a slightly rough look to them rather than a smooth, round shape. It adds a nice rustic appearance and makes it easier to break small chunks of the scuffin to enjoy at your leisure rather than picking up the whole thing and just biting into it.
1. Preheat oven to 325°
2. Place the flour, brown sugar, salt, spices, baking soda and half of the oats into a large mixing bowl and mix well.
3. Cut the cold butter into cubes, then work butter into dry ingredients with finger tips.
4. Dampen blueberries and dust them with flour, set aside.
5. Thoroughly mix the egg, cream and oil together and add add to dry ingredients and mix gently
6. Add blueberries and second half of oats, gently fold them in.
7. Promptly make 10 roughly shaped scones with a large spoon or scoop and place on lightly oiled baking sheet
8. Place scones in preheated oven and cook for 25 minutes
9. Remove scones from oven and allow to cool before removing from baking sheet.
You can substitute other berries for the blueberries. I like to use wild huckleberries when they are in season. just be sure if you use berries with a high moisture content, such as raspberries, to take extra care to coat them well with the flour before adding to the dough. A little color running out is fine but you don't want the fruit fully melting into the dough. If you want it to be extra decadent you can skip the berries altogether and use chocolate chips.