This is a scone made in a muffin tray, simply because at the time of writing this recipe I discovered a softer, tackier batter made for a better scone but was harder to roll out and cut up with a cookie cutter in the traditional manner. And so I dolloped it into a 6-hole greased muffin tray, and the Scuffin was born. Simply halve it and eat like an unconventionally shaped scone.
For milk, almost any plant-based equivalent works here. Coconut and almond are a little on the sweet side