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Home » Berry Scuffins (Scones meet Muffins)!

April 24, 2019

Berry Scuffins (Scones meet Muffins)!

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Berry "Scuffins"

What are scuffins? A scone crossed with a muffin! Quick and easy to make, these berry scuffins are perfect for breakfast, snacks, or lunches.

berry scuffins spread out on parchment paper with fresh strawberries

Have you ever 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!

two berry scuffins spread out on parchment paper with fresh strawberries

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.

two plates filled with berry scuffins and a mason jar filled with almond milk

What Are Scuffins?

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.

berry scuffins spread out on parchment paper with fresh strawberries

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.

two plates filled with berry scuffins and a mason jar filled with almond milk

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.

Just WOW! 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.

Berry scuffins on a plate with almond butter spread on one of the scuffins

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!

x Dreena

Berry scuffins on a plate with almond butter spread on one of the scuffins

Vegan baking in our household includes lots of healthy snacks at least a few times a week! These are a few of the favorites that we have for breakfast and dessert:

  • Vegan Banana Bread Recipe
  • Pumpkin Snackles
  • Cinnamon Bun (“Cinnabon”) Muffins
  • Chocolate Vegan Zucchini Bread Recipe
  • Vegan Muffins and Healthy Baked Goods
Berry Scuffins on Parchment
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4.84 from 6 votes

Berry Scuffins

What do you get when you cross a scone with a muffin… a scuffin, of course! These are easy to make, and just delightful during berry season – but you can make them with frozen berries through the winter.
Course baking, Breakfast

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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

Filed Under: Breakfast, Muffins & Quick Bread, Oil-Free (or option), Snacks & Sides, Vegan Baking, Vegan Recipes

Disclosure: DreenaBurton.com is an affiliate with Blendtec, Complement, Lululemon, Bellicon, and Amazon. This means if you purchase a product through any of these affiliate links, my site earns a commission from the sale (at no extra cost to you). Thank you for supporting my website.

Reader Interactions

Comments

  1. Julie Tiede says

    April 23, 2023 at 5:22 pm

    5 stars
    So simple and delicious! I made them for breakfast this morning and my husband had three! We did a bike ride later and after wrapping them we put one in our jersey to fuel our ride! They were the perfect cycling snack after a hard mountain climb! Thank you!

    Reply
    • Dreena Burton says

      April 28, 2023 at 7:26 pm

      How fabulous! So glad they fueled your morning. Thank you Julie 🙂

      Reply
  2. Cyd Notter says

    January 10, 2023 at 1:04 pm

    5 stars
    DEE-licious. One of our new favorite things to take on trips, too! I used a frozen tri-berry mix and loved it.

    Reply
  3. LouAnn says

    December 7, 2022 at 5:47 am

    Could date paste be subbed for the maple syrup?

    Reply
  4. Michelle says

    August 11, 2022 at 10:15 pm

    5 stars
    Yum! These were so good! I was looking for a quick dessert to make after dinner and I found this recipe. I had all the ingredients and it only took about 10 minutes and they were in the oven. I used strawberries but next time I’ll try them with blueberries.

    Reply
  5. Tina says

    May 4, 2020 at 12:23 pm

    These are phenomenal! I made them two days ago and we’ve already devoured them. I have a huge weakness for baked goods (especially muffins), and these were exactly what I needed. My 2 little boys couldn’t stop eating them! Thanks for such a great recipe! On to make batch number 2 today (:

    Reply
    • A vercueil says

      May 9, 2020 at 8:21 am

      What is Oat flour please I’ m in SA and dont think I ever seen this ?

      Reply
      • Dreena says

        May 9, 2020 at 12:57 pm

        Oat flour is the flour made from oat groats – just like whole-wheat flour is made from wheatberries. You can see brands here: https://amzn.to/3bjocGi

        Also, I just did a post about stocking a pantry. Lots more information there: https://bit.ly/Vegan-Pantry

        Reply
      • Si says

        April 10, 2021 at 8:04 pm

        Vercueil,
        I made my own oat flour.
        I took some of my rolled oats and blended them in my blender .

        Reply
        • Dreena says

          April 16, 2021 at 8:04 pm

          Thanks Si, yes that works beautifully when you can grind to a fine flour in a good blender. Thanks for the note.

          Reply
  6. Laura says

    April 13, 2020 at 7:32 am

    4 stars
    Wow the variety we could make is pretty limitless. I think this recipe deserves a re-look. Since in quarantine I am using more subs-
    I will search for a link? To your yogurt recipe ( could you add it?) and after reading all the comments would love
    To also see a tofu/lemon option listed in the yogurt notes.
    I ENDED UP MAKING EARL GREY BLACKBERRY AND TOPPED WITH LEMONzeSt/Maple cashew glaze. Family really enjoyed them Easter weekend

    Reply
  7. Emily says

    September 26, 2019 at 6:30 am

    5 stars
    These Scuffins look so tasty! I have never heard of them before but what a great idea! I’ve saved this recipe to make this weekend.

    Reply
    • Dreena says

      September 28, 2019 at 1:08 pm

      Thank you Emily, delighted you want to try them!

      Reply
  8. Ellen says

    August 24, 2017 at 7:53 am

    These scuffins are excellent! I have made them twice already, both with sour cherries (from a neighbor’s tree!) I had frozen. These scuffins are flavorful and light. Oftentimes fat free baked goods are dense, but these are absolutely not. Thank you very much for sharing!

    Reply
  9. Tiffany says

    January 25, 2016 at 12:32 pm

    Hi Dreena, I can’t believe I waited so long to make this recipe! It was amazing. I used your cashew yogurt and absolutely adored these strawberry scuffins. I used a mini ice cream scoop and it made the perfect size and I got about 13 scuffins.

    Thank you!! Xoxo

    Reply
  10. katie says

    October 25, 2015 at 9:11 pm

    Hello I’m not vegan but try to be a plant-based dieter. This recipe is really convincing!! I gonna make an oat flour myself but want to know how to measure it. Should I measure it after grinding? And how about the yogurt.Can i sub it with a plain greek yogurt? Thanks 🙂

    Reply
  11. Bitter and Murky says

    June 3, 2015 at 1:40 pm

    I haven’t had yogurt in years, since going vegan, but I do plan to try your simple yogurt recipe soon.

    Until then, just playing with the idea, could you substitute a nut butter in the scuffins instead of yogurt?

    Or is that already another recipe of yours? 🙂

    Thanks!

    Reply
  12. Blake says

    September 22, 2014 at 3:29 pm

    I am going to make these for my sons preschool class, cut in half and with a spread of almond butter.They always have a whole grain, protein, fruit and dairy item. My son is not vegan like me (unfortunately he wants to eat like daddy), but I would like to do a vegan snack. I can’t think of a dairy alternative (they usually do string cheese and dishing out non dairy yogurt may be timely). Do you have a suggestion? Thank you!

    Reply
  13. shan says

    September 1, 2014 at 6:55 am

    The scuffins look perfect and what a great name. They are like muffin tops?

    Any suggestions for those without non-dairy yogurt and/tofu? I never have yogurt and am trying to cut back the soy.

    Thanks so much!

    Reply
    • Dreena says

      September 1, 2014 at 10:27 am

      Thanks Shan – yes, very much like a muffin top! For the yogurt, I have a recipe on my blog, just posted it a few weeks ago – “Vanilla Cashew Yogurt”, you could try that. Also, there are many soy-free vegan yogurts on the market now – coconut, almond, etc – if you want to buy one that is soy-free. Good luck!

      Reply
      • Rebecca Cody says

        April 25, 2019 at 8:04 am

        I’ve never been able to find plain plant based yogurts in our city. I have made my own soy yogurt, but it’s not nearly as thick or tangy as I’d like. I was thinking I’d try using soy milk with a tablespoon of lemon juice, which will thicken it somewhat, instead of yogurt. What do you think?

        Reply
  14. Christine says

    September 1, 2014 at 6:31 am

    Oh, these are delicious!! The batter too!! I made half blueberry and half chocolate chip (so my boys won’t think twice when I offer them as dessert). I love the raspberry scones in ED&BV though so I’m going to try a raspberry version next. I’m curious about the strawberry version too! I’m sure those are great also! I foresee more baking in my future! 😉

    Thanks for another great recipe!!

    <3

    Reply
    • Dreena says

      September 1, 2014 at 10:25 am

      YAY! Can you believe I haven’t made them with chips yet Christine? um… why?!! Going to do so now that you’ve planted that seed. er, bean. 😉 xx

      Reply
  15. Liz says

    August 30, 2014 at 8:39 am

    Dreena,
    I don’t ever have yogurt in the house. Do you think some pureed silken tofu would work in lieu of that? Should I add an acid to it with a bit of lemon juice to leaven and lighten?

    Reply
    • Dreena says

      September 1, 2014 at 10:25 am

      Liz, you can sub with my cashew yogurt (posted a few weeks ago). You could also use pureed tofu with some acid, I think it would work ok. I’d puree first, then measure (I’d use maybe 2 tsp of lemon juice).

      Reply
  16. John Coblentz says

    August 29, 2014 at 7:55 am

    As always, I love your recipes! This one is so beautifully simple and fast. This time, I switched out berries for 1/4 cup ginger chips and 1/2 cup chopped pecans. I switched out maple syrup for ginger syrup, and added 1 tsp. Lemon extract. I used a whole 6 0z. Carton of coconut yogurt. All else the same. One of the things I like about your work is that it stimulates my thinking. Some tasks become treasured moments… thanks.

    Reply
    • Dreena says

      August 30, 2014 at 7:33 am

      Those are wonderful substitutions, John, I bet those tasted amazing! So kind of you to say that, thank you.

      Reply
  17. Betty says

    August 28, 2014 at 5:22 pm

    I made these for a dinner dessert this evening and they were very good all by themselves–didn’t need nut butter or jam. Tomorrow for breakfast I’ll warm one up and expect it’ll still be good plain.

    Reply
  18. Annie says

    August 28, 2014 at 6:03 am

    These look great. What can we substitute for yogurt since we are vegan
    Thanks

    Reply
    • Dreena says

      August 28, 2014 at 7:39 am

      Hi Annie, I am vegan too (20 years this yr!) so all my recipes entirely vegan. I use either a soy or coconut yogurt, you can choose another dairy-free yogurt if you prefer.

      Reply
      • Julie Tiede says

        April 23, 2023 at 5:21 pm

        5 stars
        So simple and delicious! I made them for breakfast this morning and my husband had three! We did a bike ride later and after wrapping them we put one in our jersey to fuel our ride! They were the perfect cycling snack after a hard mountain climb! Thank you!

        Reply
  19. Jennie says

    August 27, 2014 at 1:59 pm

    These are in the oven now and I love the lemon zest taste (batter is yummy!) Mine are blueberry this time around. Thank you for a great recipe and it will go great in my kids lunch boxes!

    Reply
    • Dreena says

      August 28, 2014 at 7:41 am

      Wonderful! Agree Jennie, the lemon zest makes such a flavor difference – just a little thing to go a long way. I think it’s especially good with the blueberry version. Glad you are enjoying the recipe already! 😀

      Reply
  20. Kristina says

    August 27, 2014 at 1:11 pm

    as a blueberry fan, those will be my first try (and I honestly love how blueberries make a kind of tye-dye stain…)

    raspberries are my favorite, those might get in there too! 😉

    Reply
    • Dreena says

      August 28, 2014 at 7:43 am

      Thanks Kristina! Glad I’m not along with the blueberries – they add baking character! Plus, I love ’em, they are my fave berries. Blue teeth not quite as cool as blue tye-dye baking. 😉 xx

      Reply
  21. Maryea {happy healthy mama} says

    August 27, 2014 at 12:13 pm

    Oooh I don’t think I could pick a favorite variation! They all look so good. I’m trying these soon!

    Reply
    • Dreena says

      August 27, 2014 at 12:49 pm

      We like them all too! Hope you enjoy. 🙂

      Reply
  22. Kate says

    August 27, 2014 at 10:01 am

    Hi Dreena – these look yummy and easy! If there’s no maple syrup on hand (like now, at my house), can agave nectar be subbed?

    Reply
    • Dreena says

      August 27, 2014 at 12:50 pm

      You sure can Kate, should work without a hitch!

      Reply

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I’m Dreena – passionate about health, creating recipes using whole foods and minimally processed ingredients. Read more…

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