Name: Easy Sultana Scones Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: British
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; jam

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Introduction

These easy sultana scones are a classic treat perfect for teatime or a comforting snack. Light, buttery, and studded with sweet sultanas, they are simple to make and delicious served warm with clotted cream and jam.

Two pieces of raisin bread with butter spread unevenly on top are placed on a white plate with a green swirl pattern. The bread has a rough, textured surface with visible raisins embedded throughout. One piece is a larger slice lying flat with two wide pats of yellow butter melting on the top, while the smaller piece is cut in half and positioned upright behind the larger piece, also with a butter spread on it. A butter knife with a white handle rests on the edge of the plate next to a glass of dark red liquid. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. Line a large baking tray with baking parchment.
Step 2: Put the flour and butter into a large bowl. Gently rub the butter into the flour with your fingertips, letting it fall from a short height to incorporate air. Keep rubbing until the mixture looks like fine breadcrumbs.

Step 3: Add a pinch of salt, caster sugar, sultanas, eggs, and enough milk to bring the mixture together into a soft dough. Avoid overworking the dough to keep the scones light.
Step 4: Turn the dough onto a floured surface. Flour a rolling pin generously and roll the dough to about 2cm thickness.
Step 5: Cut the dough into squares or triangles using a sharp knife. Place the scones on the prepared tray, spacing them to allow for spreading.

Step 6: Brush the tops with a little milk and bake for 10 minutes until golden.
Step 7: Let the scones cool slightly until just warm, then serve with clotted cream or butter and jam if desired.

Tips & Variations

Try adding chopped candied orange peel, lemon peel, or zest for a citrus twist. You can also use diced apricots or dates for a different fruity flavor.

For a savory version, replace the sugar and sultanas with freshly grated Parmesan cheese and a pinch of dry mustard powder.
The uncooked scone dough freezes very well, so you can prepare in advance and bake fresh scones when needed.

Storage

Store any leftover scones in an airtight container at room temperature for up to 2 days. To refresh, warm them gently in a low oven for a few minutes. They are best enjoyed on the day made, but you can also freeze baked scones wrapped well for up to 1 month. Reheat from frozen in the oven.

How to Serve

Two pieces of raisin bread scone sit on a white plate with green patterns, placed on a white marbled surface. Each scone is cut in half, showing a light beige, crumbly texture with visible raisins scattered throughout. Both halves have soft, melting yellow butter spread unevenly on top. Near the plate, a knife with a white handle and a bit of butter on the blade rests on the edge. In the upper right, a glass jar filled with red jam is partly visible. Photo taken with an iphone --ar 4:5 --v 7

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 as it contains the right amount of raising agent to make the scones light and fluffy. If you only have plain flour, add 2 teaspoons of baking powder per 150g of flour.

How do I prevent the scones from becoming tough?

Handle the dough gently and avoid over-kneading. Use cold butter and add just enough milk to bring the dough together. Overworking can develop gluten, making the scones dense.