Fruit-Filled Scuffins

1. 1

   Heat oven to 350 degrees.

2. 2

   Melt 2 tablespoons butter in a microwave or over very gentle heat.

3. 3

   Using a pastry brush, butter the cups of a standard-size (3 1/2-ounce-capacity) 12-cup muffin tin.

4. 4

   Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.

5. 5

   In a mixing bowl, combine dry ingredients.

6. 6

   Meanwhile, melt remaining 4 tablespoons butter, add to dry ingredients and mix with a fork until just combined.

7. 7

   In another bowl, whisk together egg, milk and cream.

8. 8

   Add to dry ingredients and mix to combine (the dough will be quite sticky).

9. 9

   Reserving about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup.

10. 10

    Using the back of a spoon, press dough gently down into the cups.

11. 11

    The dough will move up the sides, and there should be a shallow well in each dough cup.

12. 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.

13. 13

    Spoon about 1 tablespoon jam into each well.

14. 14

    Using your fingers, pinch remaining dough into small clumps and scatter evenly over the jam in each cup, making a bumpy topping.

15. 15

    Sprinkle sugar over the tops.

16. 16

    Bake 20 to 25 minutes, or until browned.

17. 17

    Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.

* Per serving · 4 servings · Values may vary.