- Nonstick cooking spray
- 1 egg, lightly beaten
- 1 cup whipping cream or milk
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup finely chopped fresh strawberries
- 6 tablespoons strawberry jelly, jam, or preserves
- Scuffin Icing
- Chopped fresh strawberries (optional)
- Preheat oven to 350 degrees F.
- Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.
- In a large bowl stir together flour, sugar, baking powder, and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Stir in the 1 cup strawberries.
- Make a well in the center of flour mixture.
- Reserve 2 tablespoons of the egg mixture.
- Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).
- Spoon half of the dough into the prepared muffin cups, filling each one-third full.
- Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly.
- Spoon the remaining dough into muffin cups.
- Brush with the reserved 2 tablespoons egg mixture.
- Bake about 25 minutes or until tops are golden.
- Cool in muffin cups on wire racks for 5 minutes.
- Remove from muffin cups.
- Drizzle with Scuffin Icing.
- If desired, top with additional strawberries.
- Serve warm.
- 1/2 cup powdered sugar
- 2 teaspoons whipping cream or milk
- 1/4 teaspoon vanilla
- Whipping cream or milk
- In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla.
- Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.