Have You Tried Scuffins?
Perhaps you have. This isn’t an entirely new recipe, I posted these scuffins on my blog a couple of years ago.
However, I’ve been busy freshening up the food photography for my site, and these scuffins needed some visual love!
Whatever the choice, most days it’s got to be fuss-free. I want to get those ingredients into a bowl, mixed and into the oven!
So, I look for ways to be inventive with new flavors and textures without adding extra steps.
I love the idea of scones, but they can be fussy to bake. I have a recipe in ed&bv for Raspberry Chocolate Chip Scones. They’re delicious – not difficult to make – but they take just a little more time.
So, I began experimenting to create something similar to a scone, but with the ease of muffin-baking.
I was pretty chuffed with the results!
These Berry Scuffins aren’t exactly like a scone – they aren’t as hefty and rich – but they are darn close.
Plus the important bonus: they are quick and easy!
I first made them with frozen blueberries. I prefer the small wild blueberries here as they bake more evenly through the batter.
However, use whatever you have on hand, and just check for doneness. Fresh blueberries can also be used.
Then I tried them with fresh strawberries.
The smell while baking is intoxicating, and the scuffins are so tender, fragrant, and fresh.
Our girls devour them.
Well, two of our girls. 🙄 I sometimes bake a couple without berries, I’ve accepted it.
I think these Scuffins are best fresh out of the oven or enjoyed the same day, so I’ve created the recipe yielding a modest batch.
Enjoy on their own, or with a drizzle of nut butter or dollop of jam.
Try pairing with a hot tea or cool glass of plant milk!
Also, since these are nut-free, they make another terrific snack to pack for school lunches.
Hope you love the scuffins. Please let me know which berry version you prefer and how YOU best enjoy them!
- 1 1/2 cups oat flour
- 3/4 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp lemon zest use organic
- 1/2 cup plain non-dairy yogurt see note
- 1/2 cup pure maple syrup
- 3-5 tbsp non-dairy milk see note
- 1/2 cup chopped strawberries (cut in pieces) or blueberries (can use frozen, see note)
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a large bowl, combine all dry ingredients (including zest). In a small bowl, whisk together the yogurt, maple syrup, and milk until well combined. Add wet mixture to the dry, folding through until just nicely combined. Add blueberries, and gently/quickly fold in so they don’t bleed too much color. Using a scoop, place mounds of the batter (about 3-4 tbsp each) on your baking sheet. You should have about 9-10 ‘scuffins’. Bake for 15-16 minutes, or until set (gently touch one in the centre, it shouldn’t sink to the touch). Remove, let cool for a minute or two on the pan, and then transfer to a cooling rack to cool completely. Makes 9-10.
- Milk note: How much milk you use will depend on the consistency of your brand of non-dairy yogurt. Some brands are quite dense and thick, so I find I may need another 1-2 tbsp of milk. Other vegan yogurts are much looser, and you may need just 3 tbsp of milk. Start with 3 when whisking the wet ingredients, and then with folding through, if the mixture is very stiff, add the 1-2 tbsp of extra milk.
- Berry Note: If using frozen berries, baking time may be a little longer. Test, and give another minute or two if needed to set. With raspberries, the color will bleed a little more, but flavor is delicious!
- Yogurt Note: If you only have vanilla yogurt, you can use it, but reduce the maple syrup so the scuffins aren’t too sweet. Use 1/3 maple syrup, and use the extra couple tablespoons of milk.
food photos by: Charlotte Singh