This is the third scuffins recipe I have made (and the last) and was just as good as the first, except there was no jam in the middle. There are apple pieces so you get a touch of sweetness. I guess for it to be a “scuffin” it should have jam but with bacon and cheese this is more of a savory version. I like anything with bacon so I just had to try the recipe. By the way, Frog Hollow Farm does sell their “scuffins” on their website but are rather expensive. Much better to make your own 🙂
I just decided to bring this third “scuffin” recipe over to Angie’s Fiesta Friday #42. I have already shared the other two above (Frog Holler recipe here and my strawberry version here). They were a big hit so I need to include this last one I made. Thanks also to the co-hosts Tracy @scratchitcook.com and Stephanie @thecozycook.com.
Scuffins - Bacon, Cheddar and Apple
- 1 cup whipping cream or milk
- 3 cups flour
- 1 tbsp. sugar
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 1/2 cup butter (I bring out of the refrigerator about 30 minutes, slice it and cube it into small pieces)
- 2/3 cup tart red apple, finely chopped (Braeburn is a good choice but I used Golden Deliciious)
- 1/2 cup sharp cheddar cheese (I used Cabot – their cheese is so good)
- 6 slices bacon, crisply cooked and crumbled ( I use low sodium – or if I would have made it to the store Nueskes applewood bacon)
- 1/4 cup Cabot sharp cheddar cheese, shredded
Preheat the oven to 350°F. Coat twelve regular muffin cups with nonstick spray or muffin liners. I ended up making 15 instead of 12 for smaller scuffins. In a small bowl combine the egg and cream; set aside.
In a large bowl stir together the flour, sugar, baking powder and salt. Using fork tines or a pastry cutter, cut in the butter until it resembles coarse crumbs. Stir in the apple pieces, 1/2 cup cheese and the bacon. Make a well in the center of the flour mixture and add egg mixture all at once. Stir just until moistened.
Spoon batter into the muffin liners, filling each half full. Sprinkle with the 1/4 cup cheese.
Bake for 20 to 25 minutes or until tops are golden. Cool on rack for 5 minutes and serve warm.
Recipe by cooking with aunt juju