A few weeks ago I had lunch in Holmfirth (Last of the summer wine country) in a little café called Scufflers.
I wondered what the name meant – was it to do with fighting or a garden implement?
I have now discovered it is a Yorkshire word from the area around Castleford – and it is a used for a triangular shaped teacake or bread bun. In Poland these would be called bułeczki
I found a recipe and made some.
The enriched dough was super to work with – my shapes were a bit “random” – it would be easier to make round buns. They were delicious and I will certainty be adding this to my list of favourite doughs.
- 450g strong flour
- 30g butter
- 1 teaspoon of granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon of dried yeast
- 1 egg
- 250ml water
- Rub the butter into the flour until the mixture is like breadcrumbs.
- Stir in the sugar, salt and dried yeast.
- Mix together the egg and water.
- Make a well in the centre of the flour mixture.
- Add the egg mixture.
- Using a knife at first and then your hands bring this together to make a dough.
- Knead the dough for 10 minutes. (There is only one kneading so try and do the full time here).
- Put the dough into a bowl and cover with a tea cloth and leave till it has doubled in size.
- Dust a tray with flour.
- Preheat the oven to GM7 – 220°C.
- Press the dough into a rough rectangular shape – cut this into two squares and then divide these diagonally so you have eight triangles.
- Place the triangles onto the floured baking tray.
- Lightly dust with flour.
- Bake for around 15 minutes – until golden brown.
Paragon – hand painted tea-plates – I could not resist the lovely shape and bought them recently.
In the café, some of the choices for lunch were sandwiches on baguettes, ciabatta or pannini – but despite its name –there was not a scuffler in sight!
2 thoughts on “Scufflers”
This made my day! Remember my gran, from Castleford, making them and been looking for a recipe for years. Thank you!
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My dad had a bakery shop in Featherstone 2 miles from castleford and one of his best selling items were scufflers. The dough was flattened into a 10 inch circle then cut in half then quartered thus giving its characteristic triangular shape prior to baking. Unfortunately the exact recipe was not passed down as he did everything by experience
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