Treacle Cream Scones

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking tray with parchment paper.

   Tip: Use a baking sheet that is at least 2.5 cm deep to ensure even baking.

2. 2

   In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Make sure the butter is cold before starting to work it into the flour.

3. 3

   In a separate bowl, whisk together the granulated sugar, treacle, and heavy cream until well combined. Add the large eggs one at a time, whisking well after each addition. Whisk in the vanilla extract.

   Tip: Make sure to whisk the mixture until it is smooth and creamy.

4. 4

   Add the melted butter to the dry ingredients and stir until the mixture forms a shaggy dough.

   Tip: Be careful not to overmix the dough.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a ball.

   Tip: If the dough is too sticky, add a little more flour. If it is too dry, add a little more cream.

6. 6

   Turn the dough out onto a floured surface and knead a few times until it comes together. Pat the dough into a circle that is about 2.5 cm thick.

   Tip: Make sure the dough is evenly thick so that the scones bake evenly.

7. 7

   Use a biscuit cutter or the rim of a glass to cut out the scones. Gather the scraps, re-form the dough, and cut out more scones.

   Tip: Try to get the scones to be about the same size so that they bake evenly.

8. 8

   Place the scones on the prepared baking tray, leaving about 1.5 cm of space between each scone.

   Tip: Make sure the scones are not too crowded, as this can cause them to steam instead of bake.

9. 9

   Bake the scones for 20-25 minutes, or until they are golden brown.

   Tip: Check the scones after 20 minutes and bake for a few more minutes if they need it.

10. 10

    Remove the scones from the oven and let them cool on a wire rack for 5-10 minutes.

    Tip: This will help the scones to cool down and make them easier to handle.

11. 11

    Split the scones in half horizontally using a serrated knife.

    Tip: This will help to fill the scones with the treacle cream.

12. 12

    Spoon the treacle cream into the bottom half of each scone.

    Tip: Make sure to fill the scones generously with the cream.

13. 13

    Top the scones with the top half and serve immediately.

    Tip: The scones are best served fresh, but they can be stored in an airtight container in the fridge for up to 2 days.