Description
These easy sultana scones are a delightful British treat, perfect for teatime or a sweet snack. Made with self-raising flour, softened butter, caster sugar, and juicy sultanas, they are light and fluffy with a slightly crisp top. The recipe provides helpful tips for flavor variations and ensures a beautifully tender texture by gently rubbing in the butter and carefully bringing the dough together. Serve warm with clotted cream and jam for a classic indulgence.
Ingredients
Scale
Dough 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
To Serve (Optional)
- Clotted cream
- Jam
Instructions
- Preheat the Oven: Heat your oven to 220°C (200°C fan)/Gas mark 7 and line a large baking tray with baking parchment to prevent sticking.
- Prepare the Flour and Butter: Place sieved flour and butter pieces into a large bowl. Using your fingertips, gently rub the butter into the flour from a height, incorporating air and creating a mixture resembling fine breadcrumbs, which is key for light scones.
- Add Remaining Ingredients: Stir in a pinch of salt, caster sugar, sultanas, beaten eggs, and enough milk to form a soft dough. The milk quantity may vary depending on ingredient temperatures. Avoid overworking the dough to keep scones tender.
- Shape the Dough: Turn the dough onto a lightly floured surface. Flour your rolling pin generously and roll the dough out to a 2cm thickness. Use a sharp knife to cut the dough into squares or triangles, then place them on the prepared baking tray, spaced apart for spreading.
- Brush and Bake: Lightly brush the tops of the scones with milk to promote browning. Bake in the preheated oven for about 10 minutes until risen and golden.
- Cool and Serve: Allow the scones to cool until just warm. Serve with clotted cream and jam if desired for a traditional British treat.
Notes
- For a different flavor, try adding chopped candied orange peel, lemon peel and zest, diced apricots, or dates.
- For savory scones, omit sugar and sultanas, and instead add freshly grated Parmesan cheese and a little dry mustard powder.
- The uncooked dough freezes very well, so you can prepare in advance and bake fresh when needed.
- Be careful not to overwork the dough as this will make the scones tough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: sultana scones, easy scones recipe, British scones, teatime baking, scone recipe with sultanas
