Thursday, 10 January 2013

Scruffins, Half Scone and Half Muffin

Today the news headlines were shocking.  Headlines always are but this was universally bad news:  one half of all the world's food is wasted!  We produce enough food to feed every man, woman and child on the planet and yet there is still famine.   It's a matter of logistics and preservation.  I find this fact most distressing because I have one firm belief, wasting food is a sin!  



And that brings me to my latest kitchen experiment - SCRUFFINS!   Good name, isn't it.   I can't take credit for it.  I was 'twittering' and typed 'what do you call something that is half scone and half muffin?'  Quick as a flash the replies from @MissFoodwise, @kerrycooksblog and @gallopen484 were all 'SCRUFFINS'.   



Scruffin is appropriate in many ways.  Not only is this half scone and half muffin, it's made of all those little bits of cream, dried fruit and cinnamon left over from  holiday baking, all those lovely rich things that are too good to throw away.  It follows my golden rule.... don't waste food!  


So here's what you need to bake a batch of Scruffins:

2 Tablespoons of currants or raisins 
1 cup plain flour
1/2 cup porridge oats
2 Tablespoons sugar
1 1/2 teaspoons baking powder
pinch of salt
4 Tablespoons butter - cut into small pieces
1 egg
6 Tablespoons cream - you can use plain yogurt or milk if you don't have cream
1/2 teaspoon vanilla
1 Tablespoon sugar mixed with 1 teaspoon ground cinnamon

Begin by placing the currants or raisins in a small bowl.  Pour over a little boiling water to rehydrate the fruit while you measure the other ingredients.  

In a large bowl, mix together the flour, oats, 2 Tablespoons of sugar, salt and baking powder.   Add the butter and cut or rub it into the dry ingredients.  Drain the water off the currants and add them into the bowl.  Stir to distribute the fruit evenly.  In a jug or small bowl, mix together the egg, cream and vanilla.  Pour the liquid mixture into the dry ingredients and stir until the contents are JUST combined.


Sprinkle the sugar-cinnamon mixture over the top of the dough and gently swirl it through the dough.  Don't mix the spice into the dough, you want to see cinnamon and sugar swirls. 


Line a muffin tin with paper liners and divide the dough into six equal parts.  Bake for about 15 minutes  at  220C/425F.   Once baked, remove the Scruffins from the  muffin tin and cool on a wire rack.  


You can simply dust your Scruffins with icing sugar but I really prefer a bit of frosting.    

Mix together 1/2 cup icing sugar and a tablespoon or two of milk or cream.  Stir until smooth and spreadable, adding liquid a drop at a time until you have the consistency you desire.  Top each Scruffin with a spoonful of frosting and enjoy!  



So that's how Scruffins were invented. Thanks again to my Twitter friends!  Take a moment to visit their great blogs.  I know you will love them!  Just click on the links below:

Miss Foodwise - Celebrating British Food and Culture

Kerry Cooks- Recipes and Inspiration from the Sweeter Side of Life

7 comments:

  1. They look gorgeous! I would love a bite right now ;)

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    1. Thanks! Don't tell anyone, I ate two for lunch! : )

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  2. They look delicious - but this scares me! I have never made scones before and just made them for the first time, for my wee site, at the weekend - we really are in sync Debs!! (they will be on next week, with a twist also:).

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    1. Really?! Excellent! I can't wait to see your scone recipe. : )

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  3. I'm also on a mission to use up all the bits and pieces that are left after Christmas. Done a fairly good job on the fridge, now moving on to the freezer and larder! Love your Scruffins, they look delicious.

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    1. Thanks Janice. I find some of the best meals are cobbled together from odd bits and pieces. It's like a treasure hunt, good fun!

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  4. Ooh, this is a new concept to me - they look great and as a confirmed lover of scones and muffins these would take the difficult decision (scone or muffin) away from me!

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