My adventures in raw and vegan dessert and the occasional savory recipe creation!
Sunday, January 23, 2011
Blueberry Almond Scuffins
I was trying to decide between making scones and muffins because both sounded equally good to me. The tender buttery flakiness of a scone vs the cakiness of a muffin...it was a tough descision! I asked my friends on Facebook which they preferred and the poll was equally divided. So I thought, why not do a hybrid of a scone and a muffin! A scuffin!
What was the worst that could happen, they didn't quite turn out and I would be left with a tasty mistake. I decided to take my basic scone recipe and bake it in muffin tins, because doing so would change the texture slightly to make it more muffin like but still buttery and with the delicious qualities of a scone. But what type to make? My Dad insisted I make blueberry muffins...cutting the scone out alltogether. This was no shock to me because one of my earliest memories was of my Dad making blueberry muffins on a weekend morning and enjoying them with breakfast. Granted he was no baker, but I still loved them as a child and at least he was making an effort. This weekend I decided to use his idea of including blueberries, but they are out of season right now in Minnesota and the ones that are available at the store are flavorless. I could have gone for organic frozen berries, but I opted instead for the dried, because those I did have. I thought the dried blueberries would be lovely with toasted almonds in the scones with a hint of lemon zest.
The scuffins baked up wondefully and smelled heavenly! One good thing about them is they took less time to bake, as they were a little smaller than my usual scones. I did not wait long for them to cool before I popped one out of the tin with a knife and devoured it. This is why I burn my mouth so many times, but not this time thankfully! What I had created was every good thing about a scone and a muffin...still buttery and flaky, but also muffinlike, and a nice crispy top! The flavor was wonderful with the blueberries and toastyness of the almonds with a hint of lemon! It was a good thing I made a double batch because I had promised to share some and there would not have been any left if I had made a single! Can't decide between scones and muffins, make scuffins!
Blueberry Almond Scuffins
2 cups whole wheat pastry flour
1/3 cup maple sugar, or granulated sugar
2 1/2 tsp baking powder
1 Tbsp lemon zest
1/4 tsp salt
1 stick cold Earth Balance vegan butter, cut into chunks
1 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
1 Tbsp pure vanilla extract
1 cup toasted sliced almonds
1 cup dried blueberries
coconut milk for brushing
turbinado sugar for sprinkling
Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, lemon zest and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. fold in blueberries and almonds until evenly distributed. Spray a 12 cup muffin tin with non-stick spray, and drop the scone batter into the holes dividing evenly between them. Brush the tops with the coconut milk, and sprinkle with turbinado sugar. Bake for about 12-15 minutes or until golden brown. Cool on a wire rack. Makes 12