Easy Sultana Scones Recipe

Introduction

These easy sultana scones are wonderfully light and slightly sweet, perfect for teatime or a cozy breakfast. They come together quickly with simple ingredients and can be enjoyed with clotted cream and jam for a classic treat.

Ingredients

• 500g self-raising flour, sieved, plus extra for dusting
• 175g softened butter, cut into small pieces
• 3 tbsp caster sugar
• 150g sultanas
• 2 eggs, lightly beaten
• A splash of milk, plus extra for brushing
• Clotted cream and jam, to serve (optional)

Instructions

1. Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7 and line a large baking tray with baking parchment.
2. Step 2: Tip the flour and butter into a large bowl. Rub the butter into the flour gently with your fingertips, letting it fall from a short height to incorporate air until the mixture resembles fine breadcrumbs.
3. Step 3: Add a pinch of salt, sugar, sultanas, eggs, and enough milk to bring the mixture together into a soft dough. Avoid overworking to keep the scones tender.
4. Step 4: Turn the dough onto a floured surface. Flour a rolling pin and roll the dough to about 2cm thickness. Cut into squares or triangles with a sharp knife.
5. Step 5: Place the scones on the prepared tray, leaving space for spreading. Brush the tops with milk.
6. Step 6: Bake for 10 minutes until golden. Let cool until just warm before serving with clotted cream and jam, if desired.

Tips & Variations

• Try adding chopped candied orange peel, lemon zest, diced apricots, or dates for different sweet flavors.
• For a savory option, replace sugar and sultanas with grated Parmesan cheese and a little dry mustard powder.
• The uncooked dough freezes very well; shape and freeze before baking to enjoy fresh scones later.

Storage

Store baked scones in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven or microwave. Unbaked scone dough can be frozen for up to 1 month; bake from frozen, adding a couple of extra minutes to cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

It’s best to use self-raising flour for scones to ensure they rise properly. If you only have plain flour, add 2 teaspoons of baking powder per 250g of plain flour as a substitute.

How do I know when the scones are done?

They should be golden on top and firm to the touch. Baking for around 10 minutes at the right temperature usually results in perfectly cooked scones.

Easy Sultana Scones Recipe

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★★★★★

4.7 from 131 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: 12 scones 1x
• Diet: Vegetarian

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Description

This easy sultana scones recipe creates light and fluffy scones packed with sweet sultanas. Made with simple ingredients like self-raising flour, butter, sugar, and eggs, these scones are perfect for a delicious teatime treat. The recipe includes tips for variations to suit sweet or savory preferences, and the scones are best enjoyed fresh with clotted cream and jam.

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Ingredients

Scale 1x2x3x

Scones

• 500g self-raising flour, sieved, plus extra for dusting
• 175g softened butter, cut into small pieces
• 3 tbsp caster sugar
• 150g sultanas
• 2 eggs, lightly beaten
• a splash of milk, plus extra for brushing

To Serve (optional)

• Clotted cream
• Jam

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Instructions

1. Preheat the oven: Heat the oven to 220°C (200°C fan) or gas mark 7. Line a large baking tray with baking parchment to prevent the scones from sticking.
2. Rub butter into flour: Tip the self-raising flour and softened butter into a large bowl. Using your fingertips, gently rub the butter into the flour from a short height to incorporate air, creating a light texture. Continue until the mixture resembles fine breadcrumbs.
3. Add remaining ingredients: Stir in a pinch of salt, caster sugar, sultanas, and the lightly beaten eggs. Add enough milk gradually to bring the mixture together into a soft dough, being careful not to overwork it to avoid toughness.
4. Roll out the dough: Turn the dough onto a lightly floured surface. Generously flour a rolling pin and roll the dough out to about 2 cm thickness.
5. Cut the scones: Use a sharp knife to cut the dough into squares or triangles. Transfer the scones to the prepared baking tray, spacing them apart to allow for spreading.
6. Brush and bake: Brush the tops of the scones with a little milk to encourage browning. Bake in the preheated oven for approximately 10 minutes until golden and well-risen.
7. Cool and serve: Allow the scones to cool until just warm. Serve with clotted cream and jam if desired for a classic teatime experience.

Notes

• For flavor variation, try adding chopped candied orange peel, lemon peel and zest, diced apricots or dates.
• For savory scones, substitute the sugar and sultanas with freshly grated Parmesan cheese and a little dry mustard powder.
• Uncooked scone dough freezes well; shape and cut before freezing, then bake directly from frozen when needed.
• Be careful not to overwork the dough as it will make the scones tough.
• Use a sharp knife to cut scones rather than a cutter to maintain the light texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: sultana scones, easy scones recipe, British teatime, scones with sultanas, homemade scones