Not quite scones…Not quite Muffins…They are Scuffins!
These babies started out as scones, but that was years ago. They have since been developed into something far too moist to call a scone but still are not quite a muffin. They are almost muffin tops though! They come together quickly for a fast treat. We serve them for breakfast with fruit. They can work as shortcakes for a desert as well.
When they are fresh out of the oven they melt in your mouth but they stay good for a couple of days if you want to spread out the joy. My little monkeys like to have them as leftovers for days…and days.
Chocolate Chip Scuffins
Prep time: 5 min
Bake time 12-14 min
2 cups of Flour
1/2 tsp Salt
3 tsps Baking Powder
1 Tbsp (heaping) Sugar
4 Tbsp Butter (warmed recommended)
1 Cup Heavy Whipping Cream
1/4 cup Water
3/4-1 cup of Chocolate Chips
* Good Quality Chocolate Chips recommended. Could substitute raisins, cinnamon chips, butterscotch chips etc.
The How To
Heat oven to 410 Degrees.
Lightly grease a baking sheet with non stick spray
- In a large bowl combine Sugar, Flour, Salt, and Baking Powder
- Add in the butter and massage it into the mixture until you have a fine crumbly mixture
- Add Chocolate chips and stir
- Next add your Whipping Cream and Water
- Mix quickly until the dough is moist throughout. It should remain tacky and difficult to stir. It is a firm dough but very sticky.
- Drop into 9 evenly distributed handfuls on your baking sheet.
Bake for 12-14 minutes until the peaks of the Scuffins are slightly brown. You do not want to have the entire scuffin to begin to be brown.
Serve warm with fresh fruit
* If your dough is too moist your Scuffins will be flatter but still good. If your dough is too dry it won’t be sticking to your hands. You can add a drop or two of water to moisten or add a pinch of flour to dry it up.
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