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Berry Scuffins on Parchment
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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.