First off, let me explain what a scuffin is because, let’s be honest, that’s a made up word. Luckily the word was made up by someone else, so I can’t take credit OR blame for it! A scuffin is a picture of a scone and a muffin because it’s more dense than a muffin yet more moist than a scone! Now WHY a scuffin you ask? Why NOT I tell you! And also because I love the flavor of scones but always wish they were a bit more moist, so this was the obvious answer for me.

To increase the moisture factor while adding a great tart flavor, I also included a curd to this recipe! I LOVE tart flavors, so for me (and my husband) the curd takes the scuffin above and beyond! You don’t need it, but you certainly want it, trust me.

I also really wanted to make this recipe healthier than your average scone/muffin/scuffin by  cutting out all refined sugar! These are naturally sweetened with honey, just make sure you’re using real, 100% pure honey. I personally used Kerrygold’s Irish Butter while baking because I LOVE that it’s made with the milk of natural, grass fed, hormone free cows, but any butter of similar quality would be a great choice. Which goes to show one of my favorite tips for cooking healthy- one of the easiest ways to make a recipe healthier is to use high quality ingredients!

Okay, enough chit chatting, let’s get to baking!

Ingredients for Lemon Curd

• 2 large eggs
• 4 large egg yolks
• 4 tbsp honey
• 4 tbsp (1/2 stick) unsalted butter
• 1 tbsp meyer lemon zest, grated

Directions:

[Make the curd BEFORE starting the scones at it requires time to cool before serving.]

• Cream the butter and honey in a large bowl (so the mixture doesn’t splatter everywhere) with a hand mixer.
• Add the eggs in one at time, beating them in slowly.
• Stir in the lemon juice, then move to a small pot.
• Cook on LOW for 10-15 minutes, NEVER boil. Constantly stir with a wooden spoon.
• To see if your curd is done cooking, look at the nappe (coating on the back of the spoon) and run your finger through it. If your finger leaves a clear path on the spoon, the curd is done.
• Immediately remove from heat and stir in the lemon zest.
• Pour the curd into an airtight jar and let it cool for at least 2-3 hours before serving, the curd will thicken as it cools.

Ingredients for Scones:

• 2 1/2 cups New Grains All Purpose Baking Mix
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 tsp meyer lemon zest, grated
• 6 tbsp almond milk (or milk/milk substitute of choice)
• 1 tbsp plain greek yogurt
• 4 tbsp fresh squeezed meyer lemon juice
• 1/3 cup honey
• 1 large egg
• 1 stick (8 tbsp) unsalted butter, frozen & grated (or cut into very small pieces)
• 9 oz (about 1 1/2 cups) fresh raspberries
• (egg wash)
• 1 large egg
• 1 tsp among milk
• sprinkle of coconut sugar (optional)

Directions:

• Heat oven to 400°(F) and line a baking sheet with parchment paper.
• In a large bowl, or in a stand mixer if using, mix together the dry ingredients (flour, salt, baking soda, baking powder, lemon zest) until well incorporated.
• Take your butter out of the freezer and grate the entire stick into the flour mixture. Using your hands, gently mix it together until it’s coarse and crumbly, but don’t overwork it as the heat from your hands with warm the butter.
• In a separate bowl, whisk the egg, lemon juice, greek yogurt, and almond milk then add to the flour mixture and then mix with a fork lightly until just incorporated.
• Add raspberries and gently fold in with your hands.
• Set the dough onto a well floured surface and shape into a circle. To make a perfect circle, use the bottom of a pie tin to help you shape it by pressing the tin lightly into the dough as it flattens, and adjusting the sides as needed.
• Using a knife, cut the dough into 8 pieces and transfer to covered baking sheet. Keep about an inch between each piece.
• Mix together your egg wash (egg and almond milk) and brush each scone lightly with it. If using, sprinkle a small amount of coconut sugar to the top of each scone.
• Bake 18-22 minutes, or until lightly brown on top. (Mine baked for 20 minutes)
• Cool for 10-15 minutes before serving.
• Add curd on top or on the side for dipping.
• ENJOY!

If you make the scones and post them on Instagram, PLEASE tag me @gabrielle_rose_b so I can see them and maybe even repost them!

*This recipe is credited to @gabrielle_rose_b