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.

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  • Makes: 18 servings
  • Serving Size: 1 scuffin
  • Makes: 18 scuffins
  • Prep: 40 mins
  • Bake: 25 mins 350°F
  • Cool: 5 mins

Blueberry Cream Muffin-Tin Scones

Directions

  1. Preheat oven to 350 degrees 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

Directions

  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.
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