Coffee Buns
A deceptively simple, biscuit‑like Scottish bun with sultanas and treacle, traditionally enjoyed with a cuppa. Named “Coffee Buns” simply because they’re served alongside coffee, and not because they’re flavoured with it (they’re not).
In the interest of being upfront, there’s something I should mention about this recipe for Coffee Buns before we get started… They contain no coffee. None at all. Let me explain…
There are a few bakes that Granny talks about more than others, most of which I’m pretty familiar with, like Treacle Scones, Krispy Date Slice and Hungarian Chocolate Biscuits. Coffee Buns, however, are one that she has always mentioned when we discuss recipes, yet I couldn’t ever recall her making them, or even seeing them in any other capacity.
As it turns out, Coffee Buns are a bake that Granny remembers from her first-ever after-school job in a local cafe in Haddington. As a teenager, Granny would sell Coffee Buns alongside a cuppa, hence being called Coffee Buns. So, as it turns out, the name simply comes from the fact that they accompany a cup of coffee and not because they have any taste or flavourings of coffee.
In fact, they’re really a very basic, almost biscuit-like bun, with sultanas and treacle through. I’m sure they’re lovely with coffee, but as a tea drinker myself, I can confirm they aren’t exclusively nice to those who prefer a Latte or Cappuccino. The kids even enjoyed them with a juice and a glass of milk!
Top Tips for Coffee Buns:
• Room‑temperature ingredients: This ensures even mixing when creaming the butter and sugar, and helps bind the treacle and egg into the dough.
• Space them out: These buns spread a little, so leave gaps on the tray to avoid them joining together as they bake.
• Don’t over-flatten: Gently flatten the dough balls before baking. Overdoing it can make the buns too thin and crisp instead of soft and tender.
• Watch the bake time: Coffee Buns should be golden but still soft in the middle. They’ll firm up as they cool, so don’t be tempted to overbake.
• Enjoy warm: They’re especially delicious still slightly warm from the oven with a fresh cup of coffee or tea.
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More Buns You’ll Love:
• The Original Scottish Snowballs
• Sticky Iced Finger Buns
• Easy Rasp Buns
• The Best Belgian Buns
• UK Recipe Cinnamon Buns
Coffee Buns
INGREDIENTS
- 85 g Caster Sugar (Superfine Sugar)
- 115 g Block Margarine or Butter (at room temperature)
- 1-2 tbsp Treacle (Molasses)
- 1 Free-range Egg
- 225 g Self-raising Flour
- 60 g Sultanas
INSTRUCTIONS
- Preheat your oven to 190°c (170°c for fan-assisted ovens, Gas Mark 5 or 375°F) and grease a couple of baking sheets with a little excess butter/margarine.
- In a large bowl, cream the sugar and butter until light and fluffy.
- Add the egg and mix until combined. Add the treacle and mix through.
- Sift in the flour and add the sultanas. Mix until you have a soft sticky dough.
- Lightly dampen your hands will a little water. Take 1-2 tbsp of the dough and roll in your hands into a ball, before placing onto your pre-greased baking sheets. Repeat with the rest of the dough, leaving space between each bun.
- Gently flatten each bun a little before baking in your preheated oven for 15-20 minutes, until they are golden and look dry on top.
- Allow to cool on the baking sheets a little before transferring to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Coffee Buns are best enjoyed on the day they are made, but you can keep them in an airtight container at room temperature for up to 3-4 days.
- Freezing: Freeze baked buns in an airtight container for up to 2 months. Thaw at room temperature or warm gently before serving.
- Substitutions:
- Sugar: You could swap out the caster sugar like-for-like for a golden caster sugar, if you prefer a more caramel flavour.
- Flour: If you don’t have any self-raising flour, you can use plain flour – simply add 3 teaspoons of baking powder to make up the missing raising agent.
- Treacle: Traditionally, Coffee Buns are made with treacle, but this isn’t always easy to obtain outside the UK. Molasses makes a decent substitute.
- Sultanas: Again, sultanas are what are traditionally found in Coffee Buns, but you could easily swap these for another dried fruit of your choice, such as raisins or currants.
Coffee Buns simply get their name from the fact that they would be served alongside a cup of coffee, as opposed to the fact that they are in any way coffee-flavoured (which they are not).
The dough should be soft and slightly sticky – that’s how they get their tender texture. If you dampen your hands with a little water before rolling the dough, it will help prevent them from sticking to your hands. You may need to re-wet your hands a few times as you go through the dough mixture.
Yes, gently flattening them helps to bake evenly, keeping them tender – rather than domed or overly dense.
Of course! Just be sure to adjust the baking time — mini versions will need a few minutes less, so check after about 10-12 minutes. Bigger ones will need longer, so check after 20-25 minutes.
Free-from & Vegan:
Gluten-free: To make these gluten-free Coffee Buns, simply swap the self-raising flour for a good quality gluten-free self-raising flour blend. Gluten-free flours can vary in texture, so you may need to add a splash of milk (dairy or plant-based) if the dough feels too dry.
Dairy-free: Simply use a dairy-free block margarine in place of butter to make these dairy-free Coffee Buns.
Vegan: To make these vegan Coffee Buns, use a dairy-free block margarine in place of butter, and use an egg alternative, such as a flaxseed “egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, left to thicken for 5 minutes). This will alter the taste and texture slightly.
Nut-free: This recipe is naturally nut-free but always double-check your individual ingredients.
Egg-free:
The recipe does contain an egg, but you can swap it out using the vegan suggestions above (such as a flaxseed “egg”).
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
I love bakes like these- quick, simple and tasty. They look similar to rock buns/cakes. I’m going to bookmark them to try as I like the idea of adding treacle. Thanks for the recipe!
Just how you like your men lol?
real coffee buns are made with coffee essence in the recipe and atre loved even by those who dont like coffee
I agree with you, this is not the correct recipte for coffee buns. Coffee essence and currents in the right one. Also these aren’t glazed so don’t look finished.
Buy coffee buns all the time and they don’t have coffee in them and aren’t glazed. They look exactly like these above
The buns were absolutely delicious. Exactly like the ones I remember from my younger days,
Recipe was easy to follow. A bookmarked one
Did they have recipes like this in your day?
Very nice
The buns were absolutely delicious. Exactly like the ones I remember from my younger days,
Recipe was easy to follow. A bookmarked one
Just what I was looking for. Thanks
Made these today for after-school snacks. A big hit! Thank you for a lovely recipe.
Can the buns be frozen?
Absolutely the coffee buns of my East Neuk of Fife childhood. I substituted molasses for treacle as I prefer the flavour. Great results with your reliable recipes. Thank you.
Slightly different from my recipe, ( we use Demerara sugar and currants, with an egg wash glaze). Going to try this version, sure it will be just as great.