Surprise: a center of apricot conserve. The
black flecks are flaxseeds. Photo courtesy
Frog Hollow Farm.
Today’s tip comes from Frog Hollow Farm, a beloved grower of organic fruit in Brentwood, California, an hour east of San Francisco in the fertile Sacramento River Delta.
Before there was the cronut, there was the scuffin. Necessity was the mother of invention.
Some five years ago, Frog Hollow Farm began to make frozen purées from fruit that wasn’t cosmetically attractive enough to sell to consumers. They then set about creating products from the purées, and the winner was the scuffin.
What sounds like a cross between a scone and a muffin is actually a triple hybrid, which includes the center of a jelly donut— substituting conserve, jam or preserve for the jelly. (Here are the differences between jelly, jam, conserve, etc.)
A hearty, sconelike dough formed into a muffin shape, a scuffin is more dense than a muffin, with a texture that goes from a crisp exterior and crumbly scone interior to center of smooth fruit filling, made from the purée. It eliminates the need to choose between a scone and a muffin. They can be breakfast bread, snack or dessert.
Served at the Frog Hollow Café in San Fransicso’s Ferry Building, the scuffin was an instant hit. The whole grain flour and flaxseeds, add healthful elements and a nuttiness that pairs well with the jam.
Total prep and baking time is 1 hour.
Ingredients For 12 Scuffins
4 tablespoons unsalted butter (2 ounces), plus 2 tablespoons for buttering muffin cups
1 cup whole-wheat flour (4 1/2 ounces)
3/4 cup all-purpose flour (3 ounces)
1/4 cup plus 1 tablespoon flaxseed meal or wheat germ (1 ounce)
3 tablespoons light brown or raw sugar (2 ounces), plus extra for sprinkling
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon sea salt or kosher salt
1/3 cup whole milk
1/3 cup heavy cream
3/4 cup fruit jam, conserves, preserves or fruit butter (do not use jelly or marmalade)