Founder director of the Gourmet Design Company, Chef Sharad Dewan shows us how to make scuffins — a crossover between scones and muffins — with a festive twist.
Award-winning chef Sharad Dewan is often referred to as a food fashionist or alchemist. He is a founder director of the Gourmet Design Company which endeavours to create unique food experiences for discerning diners. He was till recently the Regional Director of Food Production at The Park Hotel Kolkata. An alumni of the Institute of Hotel Management, Delhi and Cornell University, USA, Chef Dewan carries 26 years of experience with him.
He has opened 15 restaurants pan India in the last 12 years apart from being a key planner for new hotel openings across the country. In his last role he was overseeing the creative kitchens of Park Hotels in Kolkata, Mumbai, Navi Mumbai, Bengaluru, Vishakhapatnam, Goa and Flurys. Apart from this, he is an active speaker in various forums like the FHRAI convention, EEMA conclave and HAI convention.
Apple, maple and bacon dust scuffins
Makes about 12 scuffins
- 1 red apple (medium chopped)
- 60 ml maple syrup
- 6 slices bacon
- 1 cup full cream milk
- 3 cups maida
- 1 egg
- 1/2 cup cooking butter
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup grated cheddar cheese
- 2 tbsp parmesan cheese (powdered)
- Oil – to line the moulds
- Set oven to a temperature of 350 degrees F. Put it on for preheating.
- Cook the bacon till the pieces are brittle and crispy.
- Dry out all fat with paper.
- Finely chop 4 out of 6 slices.
- Blend the other 2 to a crumb texture.
- Line muffin moulds as per what you have (metal, silicone or paper).
- Mix egg and milk.
- Sieve together flour and baking powder.
- Add salt and sugar.
- Slowly add chopped or softened butter till a crumbly mixture is formed.
- Add chopped apples, grated cheese and chopped bacon.
- Blend in the egg and milk mixture, gently, till a light batter is formed.
- Half fill the muffin moulds.
- Bake in the preheated oven. It will take about 20-25 minutes.
- Cool for some time.
- Mix parmesan with the bacon crumb.
- When still warm, unmould.
- Glaze with a little maple syrup.
- Put a bacon crumb crust on top of each.
- Best served warm.