While making these, I started out trying to follow a recipe as written, but, as usual, I couldn't resist tinkering and substituting until I was satisfied with the flavor. I began with this recipe from The Urban Poser, Apple, Ginger, and Spice Scones.
We were out of honey, fresh ginger, and apples, so I substituted a peach and maple syrup and omitted the ginger entirely. I also doubled the sweetener, which made the dough and bit too runny to mould into scones, so I plopped them onto parchment paper and sprinkled them with raw sugar.
Thus, scuffin tops were born. They have the hearty texture of a scone, with the caramelized exterior of a muffin top. Even after doubling the maple syrup these aren't very sweet, so if you want more of a dessert and less of a breakfast/snack, use 1 cup of palm sugar instead of the maple syrup (it's important to use a dry sweetener, since more maple syrup would make the batter too runny).
3 cups almond flour
¼ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 chopped peach
1/3 cup Maple Syrup
1 tablespoon apple cider vinegar
1 egg
about 1/4 cup raw sugar for sprinkling
about 1/4 cup raw sugar for sprinkling
Preheat oven to 325, line a cookie sheet with parchment
In a large bowl, combine the almond flour, salt, baking soda, and cinnamon, once combined toss the peach pieces in the mixture.
In a smaller bowl, combine maple syrup, vinegar and egg.
Mix the wet ingredients into dry until thoroughly combined.
Use about 3 tablespoons of batter per scuffin top, & place them 1 inch apart on the baking sheet. Bake for about 20 mins, or until they are firm and the tops are golden. Makes about 15.
