Chocolate Covered Berry Scomuffie

If you’re a fan of rich chocolate muffins and fruity berry scones, you’re in for a treat with my Chocolate Covered Berry Scomuffie!  It’s the ultimate fusion of two beloved classics, bringing together the best of both worlds in every bite.

With a satisfying, crisp sugar-coated exterior and a soft, tender center filled with bursts of berries, this scomuffie offers layers of flavor and texture that make it truly unique.

These scomuffies make an ideal grab-and-go breakfast, snack, or even a special dessert. Perfectly portable and packed with flavor, they’re sure to satisfy all your muffin and scone cravings in one delicious bite.  

These freeze well to pull out one at a time or to make ahead and pull out when unexpected guests decide to show up. 

Watch My Scomuffie YouTube Video

Have a Bakery Showcase?

This scomuffie recipe is a must have for your bakery showcase!  Impress your customers with a variety of different flavors to choose from.  You will get a lot of questions asking what they are because this pastry is not going to be in any other bakery.

Scomuffie Ingredients

Eleven ingredients are all it takes to make this scomuffie recipe and most of the ingredients you will already have in your cupboards.  

• All Purpose Flour
• Sugar, Granulated
• Salt
• Baking Powder
• Baking Soda
• Butter
• Egg
• Vanilla Extract
• Buttermilk
• Dried Cherries
• Milk Chocolate
• Sugar, Sanding

Prepare the Chocolate Berries

Melt the Chocolate: Place chocolate in a pint-sized, wide-mouth glass jar and microwave in 30-second intervals, stirring between each interval, until fully melted.

Dip the Berries: Dip the dried mixed berries into the melted chocolate, coating fully. Place the chocolate-covered berries on a sheet of wax paper to cool and set.

How to Make Chocolate Covered Berry Scomuffies

Prepare the Dry Ingredients: In a KitchenAid mixing bowl with a flat paddle attachment, combine all dry ingredients.

Cut the Butter: Dice cold butter into small cubes. Use cold butter (not margarine) to achieve the best texture and taste. Add the butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla, and buttermilk until well combined.

Make Buttermilk Substitute (if needed): To create a quick buttermilk substitute, add 1 tablespoon of lemon juice or vinegar to a measuring cup, then fill it with milk to the 1-cup mark. Let it sit for 5 minutes until slightly thickened. Alternatively, mix powdered buttermilk according to the package instructions.

Combine Wet and Dry Ingredients: Add the egg mixture to the flour mixture and mix until incorporated—be careful not to overmix.

Add Chocolate-Covered Berries: Gently fold in the chocolate-covered berries by hand to avoid breaking them.

Portion the Scomuffies: Use a leveled #16 scooper to portion out the dough, transferring each scoop to your opposite hand. (Check out my video to see this process in action!)

Dip in Sugar: Dip the top of each scomuffie in sanding sugar and place the undipped side on an ungreased or parchment lined baking sheet pan.

Bake: Bake the scomuffies at 325°F for 15-20 minutes. Check doneness by inserting a toothpick; if it comes out clean, they’re ready. The bottoms should be golden brown.

Cool and Garnish: Remove from the oven and let the scomuffies cool. If desired, drizzle with additional melted chocolate for an extra touch. Enjoy!

Want a Different Flavor or Look to Your Scomuffie?   

To switch up the flavor of your scomuffie try dried cranberries, dried cherries, dried blueberries or any other dried fruits instead.  You can also use fresh fruit but the scomuffie dough will be softer and a little more challenging to dip into the sanding sugar.

Do you have a color scheme for your party or favorite sports team? Use different colored sanding sugar to dip the scomuffie dough ball to match your color scheme!