A scone baked as a muffin, with homemade jam built into it? As soon as I read about the Frog Hollow Farm scuffin, I had to have one. But since the real thing and I live 345 miles apart, it was going to be a d.i.y. thing.
Oh, and I don’t have a muffin pan. (It’s a long story.) I used brioche molds instead, which also work, but a “scioche” just doesn’t sound as good.
This method of sconemaking is pure genius. The mixing, forming, and finishing can be a rough mess, but in the pan (or molds), they bake like a dream. And thanks to Kim Boyce’s recipe, they taste like one, too.
If you’re impatiently waiting for strawberry season to start, you might also want to try this recipe for strawberry jam made with frozen fruit and balsamic vinegar. It’s a beaute on oatmeal pancakes, too.
Strawberry Barley Scuffins
(adapted from Kim Boyce’s Good to the Grain via The Washington Post)
1/2 c./1 stick of cold butter, cut into small pieces
1 c. + 2 TB barley flour
1 c. all-purpose flour
1/4 c. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. coarse salt
1/2 c. buttermilk
about 1/2 c. of jam
cream + sugar for finishing
Preheat the oven to 350ºF and butter a muffin tin. Whisk the buttermilk and egg together in a small bowl. Mix the flours, sugar, baking powder, baking soda, and salt together in a large bowl.
Use your fingertips to rub the butter into the flour until the mixture resembles grains of rice. Work quickly so that the butter doesn’t melt. Use a spatula to gently fold in the buttermilk + egg until barely combined.
Scoop a scant 1/4 c. of (crumbly) dough into each muffin pan indentation. Top each with a big spoonful of jam, then another spoonful or two of the remaining dough. If you like, brush the tops with cream, sprinkle with sugar.
Bake for 20-26 minutes, until the edges are a light golden brown. Cool for a minute, then remove the scuffins from the pan, to a cooling rack, then to your plate.