FRUIT-FILLED SCUFFINS
The scuffin is a frankenpastry - part scone, part muffin and, like a doughnut, filled with jam - but despite its complex genetics, it is very easy to make. It is even somewhat healthy (for a pastry, that is), using whole grain flour and flaxseeds, and keeping the butter minimal. If you are more of a butter maximalist, feel free to indulge by making a crumb topping for the scuffins: Measure 3 ounces cool butter (instead of 2 ounces melted butter) and use your fingers to rub it into the dry ingredients until coarse crumbs form. The spices can be varied (swap in nutmeg, ginger or allspice for the cinnamon or cardamom), and so can the jams. Do not use jelly, though - only jams, conserves, preserves or fruit butter will do.
Provided by Julia Moskin
Categories breakfast, brunch, easy, lunch, quick, weekday, dessert
Time 1h
Yield 12 scuffins
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Melt 2 tablespoons butter in a microwave or over very gentle heat. Using a pastry brush, butter the cups of a standard-size (3 1/2-ounce-capacity) 12-cup muffin tin. Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.
- In a mixing bowl, combine dry ingredients. Meanwhile, melt remaining 4 tablespoons butter, add to dry ingredients and mix with a fork until just combined.
- In another bowl, whisk together egg, milk and cream. Add to dry ingredients and mix to combine (the dough will be quite sticky).
- Reserving about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup. Using the back of a spoon, press dough gently down into the cups. The dough will move up the sides, and there should be a shallow well in each dough cup. Don't worry if the dough doesn't come all the way up to the top; there should be about 1/2 inch of space between the top of the dough and the rim of the cup.
- Spoon about 1 tablespoon jam into each well. Using your fingers, pinch remaining dough into small clumps and scatter evenly over the jam in each cup, making a bumpy topping. Sprinkle sugar over the tops.
- Bake 20 to 25 minutes, or until browned. Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 139 milligrams, Sugar 11 grams, TransFat 0 grams
FRUIT SCONES
Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 15m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.
Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.92 milligram of sodium
SCOTTISH FRUIT-FILLED SCONES
Make and share this Scottish Fruit-Filled Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 55m
Yield 6 addictive scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425F degrees.
- Combine flour, baking powder, and salt into a large bowl; stir to mix well.
- Add butter and cut in with a pastry cutter until mixture looks like fine granules.
- Add sugar, raisins and mix.
- Add milk, vanilla, and cinnamon and stir with a fork until soft dough forms.
- Form dough into a ball, put on a lightly floured board, and give 10 to 12 kneads.
- Roll out dough to a flat shape between ¼and ½ thick.
- Using a floured doughnut cutter, cut out 12 solid disks and 6 with a hole in the center.
- Place a solid disk on a greased cookie sheet.
- Place a disk with a hole on top and fill the hole with fruit.
- Cover with another solid disk and pinch edges to seal.
- Re-roll and cut scraps and repeat cutting until all dough is used.
- Bake for 12 14 minutes or until medium brown on top.
- Put on a wire rack and cool before serving.
- ***Warning***the fruit filling is very hot fresh from the oven, always allow the scones to cool a few minutes before eating.
Nutrition Facts : Calories 809.6, Fat 33.7, SaturatedFat 20.8, Cholesterol 89, Sodium 807.3, Carbohydrate 118.7, Fiber 3.8, Sugar 44.1, Protein 11.8
FRUIT FILLED SCONES
This is my own recipe. How I fill them is a secret, but I'm sure you can use your imagination to figure out your own way! Because I sell these I'm not giving the secret out. I'm posting this here for the nutritional info.
Provided by Glitterhoof
Categories Scones
Time 36m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 12
Steps:
- Filling:.
- Simmer fruit and sugar in a saucepan on the stove until tender. Dissolve cornstarch in water and add to fruit. Simmer just until thickened. Cover and chill.
- Scone:.
- Preheat oven to 375.
- Combine flour, sugar, baking powder and salt in a large bowl.
- Cut in cold butter using a pastry knife, or a food processor with the blade attachment.
- In a different bowl beat the egg, add cream and vanilla paste/pulp.
- Pour liquids into dry ingredients and stir just to combine (don't over work or the scones will be tough and not flaky).
- Measure out 1/4 cups of batter on a cookie sheet and fill however you like.
- Dust tops with sugar.
- Bake for 16 minutes or until lightly golden brown.
Nutrition Facts : Calories 273, Fat 10.2, SaturatedFat 6.1, Cholesterol 43.6, Sodium 255.4, Carbohydrate 41.6, Fiber 1.4, Sugar 15.2, Protein 4.4
SOUR CREAM AND FRUIT SCONES
The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pockets in the scones. The frozen fruit also doesn't get smashed the way fresh fruit does. You can freeze the scones before baking for up to a month, just add a few minutes to the baking time. They are delicious on their own or with a bit of butter, but, for extra credit, split and toast the scones, then mix a spoonful of sour cream with some freshly whipped cream and sandwich inside.
Provided by Dawn Perry
Categories breakfast, brunch, quick breads, dessert
Time 35m
Yield 8 scones
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
- In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
- Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
- Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.
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