Hate scones? Try a delicious crumbly scuffin
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If you've haven't heard of a Scruffin before, you're not alone. Until about a month ago, I too hadn't heard of the word Scruffin. In short, a Scruffin a quick bread, leavened with baking power and a little baking soda. On the outside, it looks just like a muffin, only taller. Like a scone, it's has a craggily top, dimpled with little craters. On the inside, the texture similar to that of a Muffin. It's tender, crumbly, not as moist as a muffin but definitely far from dry! In my opinion, it's the best of both worlds!
Scones vs. Muffins
Scones, as you know, tend to be biscuit-like. They are on the drier side hence, it's often served with clotted cream for added moisture and eaten alongside a beverage, like Tea. Muffins, on the other hand, are more cake like. They are moist and fluffy and a little sweeter. A Scruffin is a hybrid quick bread with a crumbly, slightly crunchy top and a tender, crumbly, yet sweet-ish, cake-like interior.
When it comes to baking, both scones and muffins have different techniques. Cold butter is used to get that tall, airy texture in scones. Muffins on the other hand, is often made with melted butter. I used melted butter in this scruffin recipe, just like I would in my muffin recipes. To help make these scruffins airy, I increased the baking powder but also added a little baking soda to the dry incredients. Greek yogurt not only adds the acidity needed to activate the baking soda but also adds moisture to the scruffin.
How to Serve Scruffins?
This blueberry scruffin is absolutely delicious and incredible when eaten freshly baked. Like all quick breads, it's best to store them in an air-tight container at room temperature. To serve, I recommend that they be warmed up on high, in a microwave for 10 seconds, then serve them with a pat of salted butter. The thought of biting into a warm scuffin with a little salted butter is absolutely making my mouth water. Now that I'm completely worked myself up, if you're looking for me, I'll be in the kitchen whipping up another batch of scruffins - this time, with raspberries. YUM!
Love scones? Check out my scone recipe! It may be more traditional but far from dry!
- 2 cup(240g) All purpose flour
- 1 cup(200g) Granunated sugar
- 1 tbspBaking Powder
- 1/2 tspBaking Soda
- 1/4 tspSalt
- 1/2 cup(113g) Butter, Melted and Cooled
- 1/4 cups(71g) Plain Greek Yogurt
- 1/4 cups(60ml) Milk
- 2Eggs
- 1 tspVanilla Extract
- 1/2 tspLemon Extract
- 6 oz(150g) Fresh Blueberries, Rinsed, Dried and Tossed in 2 tbsp All-purpose flour
Instructions:
Move oven rack to the middle position then preheat oven to 425 degrees Fahrenheit.
Lightly grease 8 muffin tins and line them with muffin liners. Alternatively, you can generously grease the muffin tins and skip the liner.
In a mixing bowl, whisk flour, sugar, baking powder, baking soda and salt together. Set aside.
In another bowl, add butter, Greek yogurt, milk, eggs, vanilla extract, lemon extract together. Whisk wet ingredients until fully combined.
In another bowl, add rinsed and dried fresh blueberries. Add 2 tablespoons of flour to the bowl. Toss blueberries until fully coated with flour. Set aside.
Add the wet ingredients to the dry ingredients. Using a silicone spatula, fold the ingredients until 80% combined. You should be able to still see streaks of flour. Do not allow the mixture to sit around for long as the leavening agents have already been activated.
Working quickly, using a small cookie scoop, add one scoop of batter to 8 muffin tins. Using your fingers, pat down to spread the batter to the edge of the tin. Sprinkle a small handful of blueberries on top of the batter. Add another scoop of batter to each of the tins. Do not pat down. Sprinkle another handful of blueberries over top. For a crunchier top, I highly recommend topping each scruffn with a sprinkling of raw sugar.
Bake at 425 degrees Fahrenheit for 10 minutes, then without opening the oven door, lower oven temperature to 350 degrees Fahrenheit and bake for another 11-13 minutes until the tops are golden and a tooth pick inserted into the middle of a scruffn comes out clean.
Let the scruffins cool in the pan slightly before moving them to a cooling rack. Serve scruffins warm with a pat of salted butter. Enjoy!
