Treacle and fig scones with whipped treacle butter
Serves: 16
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Treacle and fig scones with whipped treacle butter
The treacle adds a lovely warming toffee-like flavour to these puffy, light scones studded with pieces of sticky dried fig.
Serves: 16
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (serving)
Calories
345Kcal
Fat
18gr
Saturates
11gr
Carbs
40gr
Sugars
14gr
Fibre
3gr
Protein
5gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g self-raising flour
- 1 tbsp baking powder
- 2 tsp ground mixed spice
- 125g chilled salted butter, cubed
- 50g caster sugar
- 225g dried figs, chopped
- 175ml milk
- 3 tbsp treacle
- 2 medium eggs
For the whipped butter
- 200g salted butter, softened
- 1 tbsp treacle
- pinch of sea salt
Step by step
- Line two baking trays with baking paper. Put the flour, baking powder and mixed spice in a large bowl. Add the chilled butter and rub in using your fingertips, until the mixture resembles coarse breadcrumbs and there are no lumps of butter. Stir through the sugar and chopped fig.
- Whisk together the milk, treacle and one of the eggs until well combined, then add this to the dry ingredients and stir until the mixture comes together into a dough. Transfer to a floured work surface and chafe the dough by rolling it into a rectangle then folding in half; turn the dough by 90 degrees and repeat the process a couple of times. Using a 6cm circular cutter, cut out 16 scones, folding and re-rolling the dough as necessary. Transfer the scones to the lined trays and leave to rest for an hour.
- Preheat the oven to 190°C, fan 170°C, gas 5. Beat the final egg and brush the tops of the scones, taking care not to let the egg wash drip down the sides, as this can prevent rising. Bake for 15 minutes, or until puffed up and golden brown. Remove from the oven and leave to cool until just warm.
- For the treacle butter, whisk together the softened butter, treacle and salt until well combined. Serve the warm scones spread with the treacle butter.
