Nonstick cooking spray
1 - egg, lightly beaten
1 - cup whipping cream or milk
3 - cups all-purpose flour
2 - tablespoons sugar
1 - tablespoon baking powder
1/4 - teaspoon salt
1/2 - cup butter
1 - cup finely chopped fresh strawberries
6 - tablespoons strawberry jelly, jam, or preserves
1 - recipe Scuffin Icing
Chopped fresh strawberries (optional)
Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.
In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 cup strawberries. Make a well in the center of flour mixture. Reserve 2 tablespoons of the egg mixture. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).
Spoon half of the dough into the prepared muffin cups, filling each one-third full. Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly. Spoon the remaining dough into muffin cups. Brush with the reserved 2 tablespoons egg mixture.
Bake about 25 minutes or until tops are golden. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Drizzle with Scuffin Icing. If desired, top with additional strawberries. Serve warm.
1/2 - cup powdered sugar
2 - teaspoons whipping cream or milk
1/4 - teaspoon vanilla
Whipping cream or milk
In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.