A Delicious Twist on a Classic: Leftover Scone Treacle Tart
Looking for a clever way to use up leftover scones? This lighter take on the beloved English treacle tart does just that—combining golden syrup, citrus zest, and crumbled Baker Tom’s scones for a fresh and zesty spin on tradition. Baked in a crisp shortcrust pastry shell, it’s a simple yet satisfying dessert that brings together nostalgia and a touch of innovation. Perfect served warm with a dollop of crème fraîche or a scoop of vanilla ice cream.
· 1 sheet of ready-rolled shortcrust pasty
· 250g of baker toms scones
· 400g golden syrup
· 1 small orange, zest and juice
· 1 small lemon, zest and juice
Preheat your oven to 170C.
Lightly grease a loose-bottomed tart tin and unroll the sheet of pastry. Lay the pastry in the tin leaving a small amount overhanging the edges. Cover with a sheet of baking parchment and fill with baking beans or rice and bake for 15 minutes before removing the beans and paper and baking for a further 5 to 10 minutes until lightly golden brown and set.
Place your scones in a food processor and whizz up into a fine crumb. In a saucepan combine the golden syrup, scone crumbs and the zest and juice of the orange and lemon and heat over a medium heat for about 5 minutes until a thickened but well mixed filling has been made.
When the pastry case is ready spoon the filling into it and smooth out with the back of a spoon.
Bake the tart in the oven for 25-30 minutes until golden brown on top. Allow it to rest for 10 minutes before removing and either enjoy hot straight away or allow to cool for later.