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
Units
Scale
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
