Nicely Spiced Breakfast Cookies Recipe
What a wonderful breakfast item! This recipe for Spiced Cake Buns, contributed by Flo Braker in The San Francisco Chronicle Cookbook (1997) states they are a cross between a muffin and a scone. We call them "scuffins" for fun, but we also consider them breakfast cookies. Basically, we call them by two names, which confuses half the family at any given time. You don't need anything fancy for this one. I used my new handheld blender, but your stand mixer will work fine. That step, of using a mixer to combine the batter for 1-2 minutes is really what makes this recipe deviate from the category of scones and muffins. It has a unique texture. We just LOVE them.Bonus: They store well too. After cooling completely, we stored these in a reusable plastic container. I hope you love them like we do.
Ingredients
Scuffin Recipe
- 2 1/2 Cups All-purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Ginger
- 1/4 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 1/2 Cup Vegetable Shortening I use half a plain (not butter-flavored) Crisco stick
- 1 Large Egg
- 1 Cup Buttermilk I use 1 cup water plus 4 Tablespoons Buttermilk Powder because I can't get full-fat buttermilk where I live (Boo!)
- 1/2 Cup Raisins optional
- Sprinking Coarse Sugar optional
Quick Glaze for a Little Drizzling
- 1 Cup Powdered Sugar
- 2 Tablespoons Milk
Instructions
- 375* oven.
- Place biodegradable parchment paper on large baking sheet. Set aside.
- Combine all the ingredients EXCEPT for brown sugar in a large mixing bowl.
- Whisk to remove lumps.
- Add brown sugar, shortening, egg, and the buttermilk then BEAT with an electric mixer or handheld immersion blender for a minute until smooth.
- Stir in raisins, if using.
- Using a Tablespoon and a half measuring scoop or two large spoons, drop batter onto the parchment-covered baking sheet. Leave room for expansion, so expect to make two batches.
- Sprinkle with coarse sugar.
- Bake 12-15 minutes or until golden brown. The tops will spring back if you lightly press them, the bottoms will have a golden brown color, and the breakfast cookies will look like something you want to eat. They will have lost that glossy look.
- Let cool briefly, then glaze if desired. Serve warm.
Make the Glaze
- Combine powdered sugar and milk in a small bowl (a whisk is nice here). Add more milk in scant amounts until the glaze is stiff, yet pourable. You don't want it to run right off your cookies, but you don't want it to be so firm it won't drip off your spoon onto the cookies either. Find a good middle ground.