Fruit-Filled Scuffins

Directions

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.