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1
Heat oven to 350 degrees.
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2
Melt 2 tablespoons butter in a microwave or over very gentle heat.
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3
Using a pastry brush, butter the cups of a standard-size (3 1/2-ounce-capacity) 12-cup muffin tin.
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4
Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.
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5
In a mixing bowl, combine dry ingredients.
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6
Meanwhile, melt remaining 4 tablespoons butter, add to dry ingredients and mix with a fork until just combined.
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7
In another bowl, whisk together egg, milk and cream.
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8
Add to dry ingredients and mix to combine (the dough will be quite sticky).
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9
Reserving about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup.
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10
Using the back of a spoon, press dough gently down into the cups.
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11
The dough will move up the sides, and there should be a shallow well in each dough cup.
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12
Dont worry if the dough doesnt come all the way up to the top; there should be about 1/2 inch of space between the top of the dough and the rim of the cup.
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13
Spoon about 1 tablespoon jam into each well.
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14
Using your fingers, pinch remaining dough into small clumps and scatter evenly over the jam in each cup, making a bumpy topping.
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15
Sprinkle sugar over the tops.
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16
Bake 20 to 25 minutes, or until browned.
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17
Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.
