Do you love scones but don’t feel like expending the energy to mold them into pretty triangles? Or, like Katie and myself, do you not have a baking sheet with which to lay out said triangles?
Then you need a “Scuffin!” Which is a scone baked in a muffin tin. Fall weather always makes me crave a hot cup of earl grey tea and a blueberry scone, but I find it so hard to rationalize paying $2.35 for a “medium” scone at a coffee shop and $1.75 for a cup of tea when I can buy a 1/2 a pint of blueberries for two bucks on the street and bake NINE scones with the ingredients we have in our kitchen.
Which means, Katie and I can each have four, yes people F-O-U-R nights of evening tea and a blueberry scone for the price of one! (And between you and me, these scuffins are much better than anything Starbucks has to offer in the scone department).
- 1 and 3/4 c. whole wheat flour
- 1/2 cup brown sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp plus 1/8 tsp salt
- 3 T coconut oil
- 2/3 cup milk of choice (Almond milk)
- 1 T white vinegar or lemon juice
1. Preheat oven to 375 degrees F and Grease your muffin pan.
2. In a large bowl mic together all the dry ingredients.
3. In a smaller bowl, mix the vinegar and milk. Let sit for at least 5 minutes.
4. Add milk/vinegar mixture and oil to the dry ingredients. Mix lightly, just until everything comes together. Transfer the dough to a tray, and knead a few times until it’s not sticky. (Sprinkle with more flour if needed.)
5. Scoop 1/4C of batter into greased muffin slots. Press blueberries onto tops of each “scuffin.”
6. Bake 14-15 minutes.
**Note: because I like the blueberries evenly distributed among my scuffins and because I like them on the top of my scones, I put the blueberries on last on the tops of the scuffin globs, but you can mix them right in the dough if you so desire.