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sultana scones on a cooling rack.

Sultana Scones

Amanda
These sultana scones are so simple to make and are ready to slather withbutter in less than 30 minutes, or top with jam and cream.
4.94 from 15 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine British
Servings 15
Calories 157 kcal

Equipment

  • baking tray lined with parchment or silicon mat if it's not non stick
  • 5.8 cm round cutter (2.28 inches)
  • Rolling Pin
  • Mixing bowl
  • Wooden spoon
  • Food processor
  • Pastry brush
  • cooling rack

Ingredients
 
 

  • 115 g butter cold
  • 450 g self raising flour
  • ½ teaspoon salt
  • 100 g sultanas
  • 55 g caster sugar
  • 200 ml semi skimmed milk
  • 1 teaspoon baking powder
  • ½ egg

Instructions
 

  • Put the flour salt and baking powder in a mixing bowl. Cut the butter into small cubes.
  • Rub the butter into the flour until the mixture resembles fine breadcrumbs. Alternatively pulse a few times in a food processor.
  • Add the sugar milk and sultanas to the bowl.
  • Mix gently with a dinner knife.
  • Divide the dough into 2 portions.
  • Roll out the dough until it is about 2 centimetres or 1 inch thick.
  • Cut out rounds and place on lined baking sheets.
  • Repeat the rolling and cutting with the remaining dough to cut out approximately 15 scones.
  • Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5,
  • Whisk the egg in a bowl and brush the top of the scones to glaze.
  • Bake for 15 - 20 minutes until golden brown.
  • Leave on the tray for 2 minutes then transfer to a wire cooling rack.

Nutrition

Calories: 157kcalCarbohydrates: 32gProtein: 5gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 7mgSodium: 124mgPotassium: 112mgFiber: 1gSugar: 9gVitamin A: 35IUVitamin C: 0.2mgCalcium: 50mgIron: 0.5mg
Keyword British scones, eggless scones, sultana scones
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