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Tart Cranberry Scuffins are a hybrid of a scone and a muffin, and delectable slathered with warm butter and homemade jam for breakfast.

Tart Cranberry Scuffins

What's a scuffin, you ask? A hybrid of a muffin and a scone - a yummy morning treat! This recipe is made with tart cranberries and is not very sweet - they are great slathered with homemade jam!
Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author breakfast for dinner

Ingredients

  • 1 egg lightly beaten
  • 1 cup cream or milk
  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup fresh cranberries

Instructions

  1. Preheat oven to 350 degrees F and grease or line a dozen muffin cups with paper liners.
  2. In a small bowl, combine the egg and cream and set aside.
  3. In a large bowl, stir together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or two knives, until the butter is in pea-sized pieces. Stir in the cranberries.
  4. From your milk/egg mixture, scoop out 2 tablespoons to reserve for brushing the tops of the scuffins. Set aside.
  5. Make a well in the centre of the dry ingredients and add the milk/egg mixture (except for the reserved 2 tablespoons). Using a fork, stir until just moistened.
  6. Scoop batter into muffin tins, filling each half full. Brush each scuffin with the reserved 2 tablespoons milk/egg mixture.
  7. Bake for 20-25 minutes, or until tops are lightly golden. Cool in muffin tray on a wire rack.
  8. Serve warm with butter and homemade jam.

Recipe Notes

Scuffins are best served warm on the day they are baked.