Ingredients

• 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)

Preparation

1. Preheat oven to 350 degrees F.
2. 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.
3. In a large bowl stir together flour, sugar, baking powder, and salt.
4. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
5. Stir in the 1 cup strawberries.
6. Make a well in the center of flour mixture.
7. Reserve 2 tablespoons of the egg mixture.
8. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).
9. Spoon half of the dough into the prepared muffin cups, filling each one-third full.
10. 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.
11. Spoon the remaining dough into muffin cups.
12. Brush with the reserved 2 tablespoons egg mixture.
13. Bake about 25 minutes or until tops are golden.
14. Cool in muffin cups on wire racks for 5 minutes.
15. Remove from muffin cups.
16. Drizzle with Scuffin Icing.
17. If desired, top with additional strawberries.
18. Serve warm.

Scuffin Icing

Ingredients

• 1/2 cup powdered sugar
• 2 teaspoons whipping cream or milk
• 1/4 teaspoon vanilla
• Whipping cream or milk

Preparation

1. In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla.
2. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.