If you’re on the hunt for a light, fluffy treat that’s just bursting with little bursts of sweetness, you’re going to adore this Delicious Sultana Scones Recipe. Whether it’s a lazy weekend brunch or a mid-afternoon pick-me-up, these sultana scones come together in a snap and always impress. I absolutely love how tender they turn out, with golden tops and juicy sultanas that add the perfect fruity surprise in every bite.
Why You’ll Love This Recipe
- Quick and Simple: You’ll have scones in the oven in about 15 minutes—ideal for a last-minute treat.
- Perfect Texture: Soft and fluffy inside with a lightly crisp, golden exterior every time.
- Flexible Ingredients: Easy to swap yogurt types or liquids based on what you have on hand.
- Kid and Crowd Pleaser: My family absolutely goes crazy for these; they disappear fast!
Ingredients You’ll Need
These ingredients are super straightforward but come together beautifully to give you scones with great rise and just the right hint of sweetness. I always recommend using self-raising flour for that classic scone lift, and good quality sultanas for fruity bursts.
- Self-Raising Flour: The base of the dough, it has baking powder built in for easy rising—make sure it’s fresh.
- Baking Powder: An extra boost to make the scones nicely risen and fluffy.
- Salt: Just a pinch to balance the flavors.
- Butter: Cold and cubed butter rubbed into the flour makes for that crumbly, tender texture.
- Caster Sugar: Adds sweetness and a bit of crunch once sprinkled on top.
- Sultanas: These little gems bring chewy sweetness inside each scone.
- Plain Yogurt: I love using yogurt because it keeps the scones moist and tender; you can also thin it with milk or water if needed.
Variations
I love playing around with this Delicious Sultana Scones Recipe to keep things fresh, and you should definitely feel free to do the same! Scones are forgiving and invite personalization.
- Lemon Zest Twist: Adding a teaspoon of lemon zest to the dough gives a lovely zing—my family was delighted by the brightness it adds.
- Mixed Fruit: Swap sultanas for currants, raisins, or even chopped dried apricots for a more varied texture.
- Dairy-Free Version: Use plant-based yogurt and a dairy-free butter substitute; they still rise beautifully and taste fantastic.
- Buttermilk Swap: Replace yogurt with buttermilk for a tangier note that also tenderizes the crumb.
How to Make Delicious Sultana Scones Recipe
Step 1: Prepare Your Dry Ingredients
Start by preheating your oven to 200°C (or 180°C fan/gas mark 6). While it’s heating up, sift together the self-raising flour, baking powder, and a pinch of salt into a large bowl. Sifting takes out any lumps and aerates the flour mixture, which helps give your scones a lovely lightness.
Step 2: Rub in the Butter
Use your fingertips to rub the cold butter into the flour mixture until it resembles coarse breadcrumbs. I always remember to keep my butter cold because if it warms up too much, the scones can turn out dense rather than fluffy. This step is crucial for that perfect crumbly texture.
Step 3: Stir in Sugar and Sultanas
Add your caster sugar and sultanas and give everything a good mix so the fruit is evenly distributed. It makes all the difference to get sultanas in every bite—trust me, it’s a must!
Step 4: Form the Dough
Gradually pour in the yogurt (or your liquid choice) and mix until the dough just comes together. Don’t rush this part—add the liquid little by little. I discovered this trick the hard way because too much liquid makes the dough sticky and tricky to handle. The dough should be soft but not wet.
Step 5: Roll and Cut the Scones
Lightly flour your work surface and give the dough a gentle knead — just a few presses to bring it all together. Roll it out to about 2-3cm thick. I find 3cm gives taller, airier scones if you want that bakery feel. Use a 7cm cutter to stamp out your rounds. Re-roll the scraps gently to make the most of your dough.
Step 6: Prepare for Baking
Transfer the scones onto a lined or greased baking tray. Mix a little yogurt with water and brush over the tops of the scones, then sprinkle caster sugar on top. This gives them that pretty golden sheen and a touch of crunch.
Step 7: Bake and Cool
Bake in the preheated oven for 10-15 minutes until your scones have risen beautifully and are a light golden brown. Once out of the oven, transfer them to a wire rack to cool slightly. I love serving mine warm with butter—sometimes with clotted cream and jam if I’m feeling fancy.
Pro Tips for Making Delicious Sultana Scones Recipe
- Keep Butter Cold: Always handle the butter quickly and keep it chilled to achieve the best crumbly texture.
- Don’t Overwork the Dough: Knead just enough to hold the dough together; over-kneading results in tough scones.
- Roll Thickness Matters: Rolling to about 3cm creates airier, taller scones that bake more evenly.
- Use a Sharp Cutter: Press straight down without twisting to avoid sealing edges, which can prevent proper rising.
How to Serve Delicious Sultana Scones Recipe
Garnishes
I’m a huge fan of the classic spread—lots of butter right off the bat, then a generous dollop of clotted cream and strawberry jam if you want to go the extra mile. Sometimes I add a drizzle of honey if we’re out of jam, which works surprisingly well with the sultanas’ sweetness.
Side Dishes
These scones go wonderfully alongside a pot of strong tea, like English Breakfast or Earl Grey. For a heartier snack, I like to serve them with a fresh fruit salad or even a bowl of yogurt topped with berries for a lovely contrast.
Creative Ways to Present
For special occasions, I’ve arranged these sultana scones in a pretty tiered cake stand with some fresh flowers on the side—makes for a charming afternoon tea vibe. You can also split and toast leftover scones briefly and serve with whipped honey butter for a bit of indulgence.
Make Ahead and Storage
Storing Leftovers
I always make sure to cool the scones completely before popping them in an airtight container to keep them fresh. Stored this way, they stay good for up to 2 days without losing much of their softness.
Freezing
I often freeze leftover dough portions or baked scones. To freeze baked scones, wrap each in plastic wrap, then place them in a freezer bag—this prevents freezer burn. When you’re ready, just thaw them at room temperature or reheat briefly.
Reheating
To bring scones back to life, I like to warm them in a preheated oven at around 160°C for 5-7 minutes. This restores the crisp exterior and soft interior nicely—microwaving works in a pinch, but the texture isn’t quite the same.
FAQs
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Can I use regular flour instead of self-raising flour in this recipe?
If you only have plain flour on hand, you can still make these sultana scones by adding extra baking powder—about 2 teaspoons per 350g of flour—to mimic self-raising flour. Just sift the baking powder well into the plain flour before mixing with other ingredients.
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What’s the best way to store sultana scones to keep them fresh?
Once completely cool, store your scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped individually to preserve freshness and defrost as needed.
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Can I add other dried fruits instead of sultanas?
Absolutely! Currants, raisins, chopped dried apricots, or cranberries all work great. Just make sure to chop larger fruits so your scones mix evenly.
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How do I get taller, fluffier scones?
Roll the dough to about 3cm thick and avoid twisting the cutter when cutting shapes. Handling the dough gently and keeping your butter cold also helps with a better rise and softer crumb.
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Can I make these scones vegan?
Yes! Swap the butter for a plant-based alternative and use a dairy-free yogurt (like coconut or almond). The texture is slightly different but still delicious.
Final Thoughts
This Delicious Sultana Scones Recipe holds a special place in my kitchen routine because it’s just so reliable and comforting. It’s one of those recipes that always impresses friends and family without a lot of fuss, and I love sharing it like I’m passing on a little piece of happiness. I genuinely hope you enjoy making and eating these as much as I do — once you try them, you’ll keep coming back for that golden, fruity goodness.
Print
Delicious Sultana Scones Recipe
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 8-9 scones
- Category: Bakery
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Classic Sultana Scones are a traditional British treat, perfectly golden and soft, studded with sweet sultanas. These scones are quick and easy to make with a simple mix of self-raising flour, butter, sugar, and yogurt, baked to perfection. Enjoy them warm, split open with butter, cream, and jam for a delightful teatime snack.
Ingredients
Dry Ingredients
- 350 g self-raising flour (plus extra for rolling)
- 1.5 tsp baking powder
- Pinch of salt
- 100 g caster sugar (plus extra for sprinkling)
- 100 g sultanas
Wet Ingredients
- 90 g butter
- 150 ml plain yogurt (or yogurt & water, milk, milk & water or buttermilk) (plus extra for brushing)
Instructions
- Preheat Oven: Preheat your oven to 200°C (180°C fan) or Gas Mark 6 (400°F). Lightly grease or line a baking tray to prepare for baking the scones.
- Mix Dry Ingredients: Sift the self-raising flour, baking powder, and salt into a large mixing bowl to ensure they are well combined and aerated.
- Incorporate Butter: Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. This helps create a light and crumbly texture in the scones.
- Add Sugar and Sultanas: Stir the caster sugar and sultanas into the flour and butter mixture evenly distributing them throughout.
- Add Yogurt Gradually: Slowly stir in enough yogurt or your chosen liquid (like buttermilk or milk mixture) to the dry ingredients to form a soft dough. Add the liquid gradually, as different flours absorb differently; avoid making the dough too wet.
- Knead and Roll Dough: Lightly knead the dough on a floured surface to bring it together. Roll out the dough to no thinner than 2cm, ideally 3cm if you prefer taller scones.
- Cut Out Scones: Use a 7cm cutter to cut out 8 to 9 scones. Re-roll the scraps to make additional scones. Place the cut scones on the prepared baking tray, spaced apart.
- Brush and Sprinkle: Brush the tops of the scones with a little thinned yogurt (or chosen liquid) to help them brown and then sprinkle with extra caster sugar for a sweet, crunchy topping.
- Bake: Place the tray in the preheated oven and bake for 10 to 15 minutes, or until the scones have risen and turned a golden brown color.
- Cool Slightly: Transfer baked scones to a wire rack to cool slightly before serving.
- Serve: Serve the scones warm, split open and spread with butter, cream, and jam if desired.
- Storage: If not consuming immediately, allow the scones to cool completely before storing them in an airtight container or freezing for later use.
Notes
- Sultana scones are a beloved British classic and quick to prepare.
- They can be enjoyed simply with butter or dressed up with jam and cream for a special treat.
- Use a combination of yogurt and milk if you prefer a lighter texture or buttermilk for a richer taste.
- Make sure not to overwork the dough to keep the scones light and fluffy.
- Adjust the amount of liquid carefully, as flour types vary in absorption.
Nutrition
- Serving Size: 1 scone (approx. 70 g)
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
