“Last week, The Daily Scoop featured how the cronut has
inspired the hunt for the next big hybrid for American bakeries. The New York
Times asked readers to pick among some front runners – like the mallomac and
pie milkshake. It was a close call, but the simple “scuffin” is the readers’
choice among the new breed of pastries. It has the shape of the muffin but a
soft, flaky dough of a scone – and like a jelly doughnut, it encloses a shot of
sweet fruit in the middle. Perhaps this third element was the key to victory.”
Source: The New York Times