Blueberry Cream Muffin-Tin Scones

We're sure you've had blueberry muffins for breakfast before, but what about scuffins? That's the only way to describe these yummy breakfast treats, which are a delicious cross between scones and muffins.

Blueberry Cream Muffin-Tin Scones
Prep Time:
40 mins
Bake Time:
25 mins
Cool Time:
5 mins
Total Time:
40 mins
Servings:
18
Yield:
18 scuffins

Ingredients

  • Nonstick cooking spray

  • 1 egg, lightly beaten

  • 1 cup whipping cream or milk

  • 3 cup all-purpose flour

  • 2 tablespoon sugar

  • 1 tablespoon baking powder

  • ¼ teaspoon salt

  • ½ cup butter

  • 1 cup fresh or frozen blueberries

  • 6 tablespoon blueberry jelly, jam, or preserves

  • 1 recipe Scuffin Icing

  • Fresh blueberries (optional)

Scuffin Icing

  • ½ cup powdered sugar

  • 2 teaspoon whipping cream or milk

  • ¼ teaspoon vanilla

  • Whipping cream or milk

Directions

  1. Preheat oven to 350°F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.

  2. In a food processor mix together flour, sugar, baking powder, and salt. Add butter and pulse until dough starts to clump together. Transfer dough into a bowl. Stir in the 1 cup blueberries. Make a well in the center of flour mixture. Reserve 2 tablespoons of the egg mixture. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).

  3. Spoon half of the dough into the prepared muffin cups, filling each one-third full. Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the blueberry jelly. Spoon the remaining dough into muffin cups. Brush with the reserved 2 tablespoons egg mixture.

  4. Bake about 25 minutes or until tops are golden. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Drizzle with Scuffin Icing. If desired, top with additional blueberries. Serve warm.

Scuffin Icing

  1. In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.