When I was in San Francisco in May (jeez, that feels like forever ago), I discovered a delectable little treat called the scuffin. What is a scuffin, you may ask? Well it’s really quite simple. It is a scone, in the shape of a muffin. (Scone + muffin = scuffin, get it?)
And at Frog Hollow Farm bakery in the Ferry Building, they stuff their scuffins full of their incredibly yum conserve (in this case, nectarine plum). It was flaky and moist without being delicate, and it was clearly made with some blend of whole grain flours because it had a coarser, nuttier texture to it. Needless to say, I was more than a little impressed with the scuffin (in the background, below. That’s a blueberry tart on the left.).
And yet the whole time I was eating it, I was thinking “I can make this.” I thought, if I can get a whole wheat scone recipe, bake it in a muffin tin, and stuff it full of jam, it could be pretty darn close.
And so, I did. Last weekend, when my mom was visiting. It was my first attempt at replicating another bakery’s work and overall I think they turned out pretty well although I might tweak them a bit next time.
For one, I couldn’t find any type of plum jam or conserve. The closest I got was beach plum jelly, which is delicious, but to me, the mealy viscosity of jam is part of what makes a scuffin, a scuffin. Also, a deeper muffin pan like this one would have allowed for more jam to fit inside. Finally, because I had whole grain pastry flour and buckwheat flour on hand in addition to whole wheat flour (thanks to my new favorite baking book Good to the Grain: Baking with Whole-Grain Floursby Kim Boyce), I sifted those into the mix as well. Next time I might skip the pastry flour though. It did add a delicate, flaky quality to the scuffins that was delicious but that veered away from the original that I was so desperately trying to mimic.
1/3 cup cold butter, cut into small cubes
1 cup whole wheat flour*
1/2 cup whole grain pastry flour
1/4 cup buckwheat flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg, beaten
1/2 cup buttermilk (+ 1-2 tablespoons)
Jam or jelly of your choice
*Can use all whole wheat flour, in which case you would need 1 3/4 cups.
1. Preheat oven to 400 degrees F and grease your muffin tin.
2. Sift dry ingredients (flours, sugar, salt, baking powder), then cut in cold butter with a pastry blender or strong fork until it resembles a coarse meal.
3. Stir in the egg and just enough buttermilk for the dough to form.
4. Press a lump of dough into each cup of the muffin tin, so that there is a well in the center. Fill with jam or jelly of your choice. Place a few clumps or balls of dough on the top of each scuffin.
5. Bake for 10-12 minutes until golden brown. Immediately remove from the oven and cool for 5 minutes before enjoying.
6. Come back over here and leave a comment on how they turned out!