I bake healthy snacks at least a few times a week. Usually a variety of nut-free muffins, or my pumpkin seed oat bars, or snackles. 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. I try to find ways to be inventive with new flavors and textures without adding extra steps.
Enter Scuffins. I love the idea of scones, but they are a little more fussy to make. 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 than I have right now.
I wanted to make something like those scones and started experimenting. I was pretty chuffed with the results. These Berry Scuffins aren’t exactly like a scone – they aren’t quite as hefty and rich – but they are darn close. Plus, they are quick, easy, and darn tasty!
I first made them with frozen blueberries. I prefer the small wild blueberries as they produce more even baking than the larger berries, but use what you have (you can always bake another minute). Fresh blueberries can also be used.
Without blueberries one day, I use fresh (chopped) strawberries. Delightful! The smell while baking is intoxicating, and the scuffins are so tender and fresh-tasting. 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, with a slather of nut butter or berry jam, paired with a hot tea or cool glass of almond milk! Although, since these are nut-free, they make another terrific snack to pack for back-to-school (you may want to make extra if you have a couple of kiddos because they disappear fast)!
Hope you love the scuffins. Please share your feedback, let me know which berry version you prefer and how YOU best enjoy them!
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.
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 blueberries, strawberries (cut in pieces), or raspberries (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.