Blueberry Cream Cheese Scuffins

Between my freshman and sophomore years of college, my parents were living in Marin County in Northern California, and so I got to live there with them for the summer. It was one of my favorite summers. I had no obligations, so I filled my days with running or hiking and filled my nights with tea and watching Marvel movies. I would wake up every morning to the sun streaming in the massive window in my bedroom, and got to look out at the small mountains in the distance. We were always planning day trips, and we lived within a short drive of some amazing hikes and some very tall trees. I have so many fond memories of that summer. And just down the street from our apartment was a coffee shop called Dr. Insomniac’s, and they specialized in a baked good called the Scuffin (a scone muffin hybrid), the best flavor being the blueberry cream cheese. This is my attempt to finally recreate it.

This is inspired by a trip I took up north to visit my brother (a very long trek to get scuffins if you combine all the driving time), and I had a scuffin for the first time in three years. It lived up to the memory, and I got to do a whole trip down memory lane while back in Marin.

After discussing the merits and distinctiveness of Scuffins, I decided that the factors that most distinguish them are the cream cheese chunks, the sugar crusted top, and the just-slightly-breadier texture. Most Google searches, however, consider Scuffins to just be scones baked into a muffin tin. It’s much more nuanced than that!

I think these did a good job capturing it. I think they maybe need a better sugar crust (and maybe a milk wash to help it stick). But the texture inside nails the mix of slightly-risen bread with the butter-y scone. I think that’s the addition of yogurt in action. The chunks of cream cheese also really help. These can certainly tide me over until I next drive the 5 and a half hours to get the real-deal.

Blueberry Cream Cheese Scuffins

• Author: Audrey

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Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1 cup greek yogurt
• 1 egg
• 1/4 teaspoon vanilla extract
• 2 tablespoons milk
• 1 cup fresh blueberries
• 1 block cream cheese, cut into small chunks and then frozen

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Instructions

• Preheat oven to 400 degrees F.
• Add the flour, sugar, baking powder and soda, salt and whisk to combine. Using a pastry cutter or two forks, add in cold butter, mix until butter is broken up into small pieces the size of peas.
• In another medium bowl, add in the greek yogurt, egg, vanilla extract and milk. Mix everything together until throughly combined.
• Add the wet the ingredients into the dry ingredients and stir until moistened.
• Cut up the block of cream cheese, while frozen, into small chunks. Fold in the blueberries and chunks of cream cheese (don’t incorporate! there should be chunks!).
• Drop 1/3 cupfuls onto a lightly greased baking sheet.
• Brush lightly with milk or cream, and then sprinkle with sugar.
• Bake 15-18 minutes, or until light brown. Remove to a cooling rack.
• Enjoy!

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Notes

Blueberry Scuffins