Lemon Blueberry Scuffins
I found this recipe in Tate's Bake Shop Cookbook. Only it was Vegan and my version isn't! It's a cross between a muffin and a scone but they are more scone like than muffin like. I love the hint of rosemary in the glaze.
LEMON BLUEBERRY SCUFFINS
Scuffins
2 1/2 c. flour
1/3 c. sugar
1 T. baking powder
1/4 t. salt
8 T. cold butter, cut into 1/2 inch cubes
1/2 c. milk
1/4 c. lemon juice
Grated zest of 1 lemon
1 cup fresh (or frozen not thawed) blueberries
In the bowl of a food processor, mix together the flour, sugar, baking powder and salt. Mix in the cold butter until the mixture is crumbly with some pea sized pieces of butter. In a small bowl, whisk together the milk, lemon juice and lemon zest. Freeze the flour and water mixtures in their separate bowls for 15 minutes.
Meanwhile heat the oven to 425. Line a large baking sheet with parchment paper or a silicon mat.
Add the blueberries to the flour mixture and toss to coat. Stir in the water mixture. It will seem dry. Turn it out on a work surface and knead gently until it comes together. Do not overwork. Pat into a 1 inch thick disk. Cut into 6 wedges, like a pizza. Place the wedges on the baking sheet. Bake until golden brown about 30 minutes. Let cool on pan for 10 minutes.
Blueberry Rosemary Glaze
2/3 c. fresh or thawed frozen blueberries
leaves from one 3-inch sprig fresh rosemary
1/2 c. powdered sugar
2 T. lemon juice
2 t. vanilla
1/8 t. cornstarch
To make the glaze: In a food processor, puree the blueberries, rosemary, powdered sugar, lemon juice, vanilla and cornstarch. Transfer to a saucepan and bring to a boil, stirring often, over medium heat. Cook, stirring often, until slightly thickened, about 30 seconds. Remove from heat and let cool.
Transfer the warm scuffing to a wire cooling rack set over a rimmed baking sheet. Spoon and spread the glaze over the scuffins. Let cool completely.
Those are great cookbooks and her recipe for Chocolate chip cookies is so wonderful I don't make it!!
I don't care for scones, but just wanted to say that's a beautiful photo.
Scuffins! I love it!! I do like scones, thanks for posting! Now, will you share your recipe for that lovely jug of iced tea???? Pretty please?
Sounds delicious! I will try to make them soon.
Jasdip -- how I make my tea? I use 3 family size tea bags of Louisiane in a half gallon of water. I make it overnight in the fridge (cold brew). It's always clear. In the morning I remove the bags and keep the pitcher in the fridge. When I'm having company, I may use a prettier pitcher . . . like I did in the pitcher.
I imagine that would be equally good with raspberries- and I have an excess of raspberries in my freezer :-) Thank you.
colleen -- yes I think so -- raspberries and lemon go well together too!
Lovely presentation!
I made these this morning and the name, Scruffins, is good because they are a good combination of scones and muffins. Most didn't care for the Rosemary in the coating but otherwise LOVED them. I'll just leave that out next time.
Comments:
1. I didn't have access to a FP so did all by hand; worked fine;
2. I'd cut them into more than 6 triangles - maybe 8 - because they were almost too large;
3. This will definitely go in the permanent file!
Everything about that picture is perfect.....Southern Living magazine should take note. I know the Scruffins were good too.
Yes, CA Kate -- I thought they were a little big as well. I did like the hint of rosemary but I like cooking and baking with herbs so the flavor was familiar to us. And yes, actually the original directions were by hand, I changed it to FB because I used mine (I'm not patient enough to get little pea size pieces when I do it by hand -- marble size pieces are NOT pea size pieces but I THINK they are OKAY! -- LOL!)
Her aunt was my secretary!
Annie -- did you get cookies?
no unfortunately.
Martha: maybe DD had extra strong Rosemary because the taste was hardly a 'hint'; next day the Rosemary taste has diminished and I liked that better.
BTW: they were still good the next day after being in a sealed box overnight. And, alas, I was obliged to eat another whole big one this morning. ;-D
Yes, they do carry over quite well.
Looks great! Just on a quick scan of the recipe, wondering if lavender would make a good substitute for rosemary - might be a flavour that many may find appealing.
LaLennoxa -- lavender definitely goes with the lemon and if you have lavender in your garden, I say, try it! I absolutely adore cooking sweet things with lavender because it is good especially lavender and chocolate! Everyone thinks lavender is just for the bath!
How do you cook with lavender? Do you use just the blossoms? Dry them and crush them? Do you use the stems?
You can pretty much use any part of the plant, like rosemary. You can experiment to see what works for you. I think an important key is that a little can go a lonnnnng way, so be conservative in your use to start - too much and the flavour may be too overwhelming and possibly bitter.
Great, thanks!