Treacle Cream Scones
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These treacle cream scones are absolutely delicious and so easy to make. You'll have warm, tender scones fresh from the oven in just 45 minutes, making them perfect for a quick afternoon tea. The treacle adds a wonderful deep molasses flavor that makes these feel fancy without any fuss. Heavy cream is my secret ingredient here, giving the scones an incredibly moist crumb while providing a good source of fat soluble vitamins. What I love most is that you probably have everything in your pantry already, so there's no special shopping required. Once you try these, you'll find yourself making them again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 6 gbaking powder
- 3 gsalt
- 120 gunsalted butter
- 100 ggranulated sugar
- 100 gtreacle
- 150 mlheavy cream
- 3 egglarge eggs
- 2 mLvanilla extract
- 50 gunsalted butter, melted
- 150 mlmilk
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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
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
Split the scones in half horizontally using a serrated knife.
Tip: This will help to fill the scones with the treacle cream.
- 12
Spoon the treacle cream into the bottom half of each scone.
Tip: Make sure to fill the scones generously with the cream.
- 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.
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