Tart Cranberry Scuffins
What's a scuffin, you ask? A hybrid of a muffin and a scone - a yummy morning treat! This recipe is made with tart cranberries and is not very sweet - they are great slathered with homemade jam!
breakfast for dinner
cream or milk
Preheat oven to 350 degrees F and grease or line a dozen muffin cups with paper liners.
In a small bowl, combine the egg and cream and set aside.
In a large bowl, stir together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or two knives, until the butter is in pea-sized pieces. Stir in the cranberries.
From your milk/egg mixture, scoop out 2 tablespoons to reserve for brushing the tops of the scuffins. Set aside.
Make a well in the centre of the dry ingredients and add the milk/egg mixture (except for the reserved 2 tablespoons). Using a fork, stir until just moistened.
Scoop batter into muffin tins, filling each half full. Brush each scuffin with the reserved 2 tablespoons milk/egg mixture.
Bake for 20-25 minutes, or until tops are lightly golden. Cool in muffin tray on a wire rack.
Serve warm with butter and homemade jam.
Scuffins are best served warm on the day they are baked.
Tart Cranberry Scuffins https://www.breakfastfordinner.net/tart-cranberry-scuffins/