Berry Scuffins on Parchment

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


  • 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)


  1. 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.

Recipe Notes