Scruffins?

I got this recipe from the Good Things Catered blog. I had been calling them Scruffins, then I went to make a copy of the recipe for a friend and Frank noticed that they are not Scruffins, but Scuffins! Makes more sense since they are a cross between a muffin and a scone, no "r" in there anywhere! Good Things Catered had them as lemon poppy seed, but I changed it to blueberry lemon. They all got great reviews from the customers on our charters last week, and from our friends over the week-end.
Not such a great picture, but here's the great recipe:

Lemon Poppy Seed Scuffins

Ingredients:

2 1/4 c. all-purpose flour
1/2 c. granulated sugar
1 Tbsp baking powder
1/4 tsp salt
8 Tbsp butter, chilled and cut into small pieces
1 egg
1/4 c. yogurt
1/2 c. cream
1/4 c. freshly squeezed lemon juice
1 Tbsp lemon zest
1 tsp lemon extract
1 tsp vanilla extract
5 tsp poppy seeds

powdered sugar for dusting

Directions:

-Preheat oven to 350 degrees and line baking sheet with parchment.
-In small bowl, combine egg, yogurt, cream, lemon juice, zest, extracts and whisk to combine thoroughly; set aside.
-In large bowl combine flour, sugar, powder, salt, poppy seeds and whisk to combine.
-Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.
-Add wet ingredients to dry and mix in lightly with fork until dough just comes together.
-Using cookie scoop or hands, grab loose balls of dough and place onto prepared baking sheet.
-Place baking sheet in the oven.
-Bake until turn slightly brown, about 20-25 minutes.
-Remove from oven and let cool on baking sheet for 10 minutes.
-Transfer to a wire rack and let cool.
-Dust with powdered sugar and serve.