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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
