A scone-muffin hybrid courtesy of Frog Hollow Farm in Brentwood, California; as adapted by the NY Times' Julia Moskin. I adore this recipe, and it’s a great way to use up various jam jars lying around your fridge! These are apricot, but use any flavor you fancy.
4 tablespoons unsalted butter, plus 2 tablespoons for buttering muffin cups
1 cup whole-wheat flour
¾ cup all-purpose flour
¼ cup plus 1 tablespoon flaxseed meal or wheat germ
3 tablespoons light brown or raw sugar, plus extra for sprinkling
1 ½ teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground cardamom
½ teaspoon sea salt or kosher salt
⅓ cup whole milk
⅓ cup heavy cream
¾ cup fruit jam, conserves, preserves or fruit butter (do not use jelly or marmalade)
Heat oven to 350 degrees. Melt 2 tablespoons butter in a microwave or over very gentle heat. Using a pastry brush, butter the cups of a standard-size 12-cup muffin tin. Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.
In a mixing bowl, combine dry ingredients. Meanwhile, melt remaining 4 tablespoons butter, add to dry ingredients and mix with a fork until just combined.
In another bowl, whisk together egg, milk and cream. Add to dry ingredients and mix to combine (the dough will be quite sticky).
Reserving about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup. Using the back of a spoon, press dough gently down into the cups. The dough will move up the sides, and there should be a shallow well in each dough cup. Don’t worry if the dough doesn’t 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.
Spoon about 1 tablespoon jam into each well. Using your fingers, pinch remaining dough into small clumps and scatter evenly over the jam in each cup, making a bumpy topping. Sprinkle sugar over the tops.
Bake 20 to 25 minutes, or until browned. Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.