Buttermilk Scone Muffins (Scuffins!) (adapted from The English Kitchen)
2 1/2 cups of flour
Zest of 1 lemon (optional, but recommended)
Heaping 1/4 cup caster/ultra fine sugar (you can use granulated sugar, but they won't be quite as light)
2 tsp baking powder
1/4 tsp of baking soda
1 tsp salt
10 Tb cold butter, cut into chunks
1 cup buttermilk
1 tsp vanilla
Sugar for sprinkling
Preheat the oven to 350 degrees. Butter a 12 cup muffin tin well and set aside.
Rub the zest into the sugar in a large bowl. Whisk in the flour, baking powder, salt and soda. Drop in the butter and rub/cut it into the flour mixture until the mixture is crumbly and the butter bits are no larger than small peas. Stir the vanilla into the buttermilk, add this to the dry ingredients, and stir it in with a fork until the dough is moistened, all dry crumbly bits incorporated. You may need to add more buttermilk. This is dough, not batter, so it will be relatively stiff, but you still want it moist.
Divide into the 12 muffin cups, and sprinkle the tops with sugar. (optional) Bake in the middle of the oven for 40 to 45 minutes, until golden brown and crusty. Serve warm.