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Sultana scones


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Sultana scones 1 Picture


  • 450g (1lb) self-raising flour
  • 2 heaped teaspoons baking powder
  • 75g (3oz) butter
  • cubed
  • 75g (3oz) caster sugar
  • 100g (4oz) sultanas
  • 2 large eggs
  • beaten
  • 1 × 284ml carton buttermilk


servings 12
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Average budget


Step 1

Preheat the oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment.

Step 2

Measure the flour, baking powder and butter into a bowl. Rub with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar and sultanas or do this in a food processor.

Step 3

Mix the eggs and buttermilk together in a jug and pour all but 1 tablespoon into the flour bowl and lightly mix together until combined – it should be a fairly moist dough.

Step 4

Lightly sprinkle the worktop with flour and gently knead the dough until smooth and soft. Roll to about 2.5cm (1in) thick. Using a 6cm (2½ in) round fluted scone cutter, stamp out 12 scones.

Step 5

Arrange the scones on the baking sheet and brush the tops with the reserved egg and milk mixture.

Step 6

Bake in the preheated oven for about 12-15 minutes until risen and lightly golden

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