Coffee Buns
Traditional Coffee Buns- soft, biscuit-like Scottish buns studded with sultanas and sweetened with a little treacle. Quick to mix and bake, perfect when served with a cup of coffee (because they’re not acutally coffee-flavoured!).
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Servings: 12 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.
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