Description
These easy sultana scones are light, fluffy, and perfect for an afternoon tea treat. Made with self-raising flour, butter, sugar, and sweet sultanas, they come together quickly and bake into golden, tender scones. Serve warm with clotted cream and jam for a classic British delight.
Ingredients
Scale
Main 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 Oven: Heat your oven to 220°C (200°C fan) or gas mark 7, and line a large baking tray with baking parchment to prevent sticking.
- Mix Flour and Butter: Tip the sieved flour and softened butter into a large bowl. Using your fingertips, gently rub the butter into the flour from a short height above the bowl. This incorporates air and results in light scones. Continue until the mixture looks like fine breadcrumbs.
- Add Remaining Ingredients: Add a pinch of salt, caster sugar, sultanas, beaten eggs, and pour in enough milk to bring the mixture together into a soft dough. Be cautious not to overwork the dough to keep the scones tender.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Generously flour a rolling pin and roll the dough out to about 2cm thickness.
- Cut and Prepare Scones: Using a sharp knife, cut the dough into squares or triangles. Transfer them onto the prepared baking tray, spacing them apart so they have room to spread while baking.
- Brush and Bake: Lightly brush the tops of the scones with a little milk to help them brown nicely. Bake in the preheated oven for 10 minutes until risen and golden.
- Cool and Serve: Allow the scones to cool until just warm. Serve them with clotted cream and jam, if desired, for a traditional touch.
Notes
- You can customize the scones by adding chopped candied orange peel, lemon peel, zest, diced apricots, or dates instead of sultanas.
- For a savory version, replace the sugar and sultanas with freshly grated Parmesan cheese and a pinch of dry mustard powder.
- The mixture can be frozen uncooked for later use.
- Be careful not to overwork the dough to keep the scones light and tender.
- Use a sharp knife to cut the scones carefully to maintain their shape and rise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British
Keywords: sultana scones, easy scones, British scones, tea time recipe, baking scones
