Recipes and Cooking Strawberry Cream Scuffins By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 19, 2021 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 25 mins Cool Time: 5 mins Total Time: 40 mins Servings: 18 Yield: 18 scuffins Jump to Nutrition Facts 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 finely chopped fresh strawberries 6 tablespoon strawberry jelly, jam, or preserves 1 recipe Scuffin Icing Chopped fresh strawberries (optional) Scuffin Icing ½ cup powdered sugar 2 teaspoon whipping cream or milk ¼ teaspoon vanilla Whipping cream or milk Directions 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. In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 cup strawberries. 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). 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 strawberry jelly. Spoon the remaining dough into muffin cups. Brush with the reserved 2 tablespoons egg mixture. 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 strawberries. Serve warm. Scuffin Icing 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. Print Nutrition Facts (per serving) 215 Calories 11g Fat 27g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 215 % Daily Value * Total Fat 11g 14% Saturated Fat 7g 35% Cholesterol 43mg 14% Sodium 171mg 7% Total Carbohydrate 27g 10% Total Sugars 9g Protein 3g Vitamin C 4.9mg 24% Calcium 62mg 5% Iron 1.2mg 6% Potassium 55mg 1% Folate, total 42.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.