If you’re looking for a truly delightful teatime treat that’s quick to make and absolutely delicious, you’re going to love this Sultana Scones Recipe. These scones are soft, fluffy, and studded with sweet sultanas that add a juicy burst in every bite. Whether you’re a seasoned baker or just dipping your toes into baking, this recipe is foolproof and genuinely tasty. Stick around, because I’m going to share all my tips and tricks to make sure your sultana scones turn out perfect every time.
Why You’ll Love This Recipe
- Quick & Easy: From mixing to baking, this recipe takes just about 30 minutes—perfect for a last-minute treat.
- Perfect Texture: Soft, fluffy, and just the right height, thanks to using yogurt and baking powder.
- Sweet & Fruity: The sultanas add a lovely natural sweetness and chew that makes each bite interesting.
- Super Versatile: Great straight from the oven with butter or dressed up with cream and jam for a decadent treat.
Ingredients You’ll Need
Getting the ingredients right is key here. I love using plain yogurt because it keeps the dough soft and tender, but you can use a mix of yogurt and milk if that’s what you have on hand. Also, don’t skimp on the self-raising flour; it’s what gives these scones their lovely rise and crumb.
- Self-raising flour: This gives the scones their lift and a light texture, but be sure it’s fresh for best results.
- Baking powder: Adds an extra boost so your scones rise beautifully and aren’t dense.
- Salt: Just a pinch to balance the sweetness and bring out flavor.
- Butter: Cold, unsalted butter works best — rubbing it in with your fingers creates those flaky layers.
- Caster sugar: Adds sweetness and a slight crunch when sprinkled on top.
- Sultanas: I recommend soaking them briefly in warm water if you want them extra plump and juicy.
- Plain yogurt: Gives a tender crumb and slight tang, making these scones less dry than usual.
Variations
One of the things I love about this Sultana Scones Recipe is how easy it is to tweak it to your taste or dietary needs. I’ve tried several versions and each has its own charm — don’t hesitate to experiment!
- Dairy-free: I swapped yogurt for coconut or almond yogurt and used a dairy-free butter substitute, and they still turned out tender and delicious.
- Mixed fruits: Sometimes I add chopped dried apricots or raisins along with the sultanas for extra fruity complexity.
- Flavored scones: Adding a teaspoon of cinnamon or mixed spice really amps up the cozy vibes—perfect for cooler months.
- Cheese twist: For a savory spin, leave out the sugar and sultanas, and add grated cheddar with a pinch of mustard powder.
How to Make Sultana Scones Recipe
Step 1: Prep Your Dry Ingredients
Start by preheating your oven to 200°C (180°C fan). Lightly grease or line a baking tray—this simple step saves any sticking disasters. Then sift together your self-raising flour, baking powder, and a pinch of salt into a large bowl. Sifting helps get rid of lumps and adds a bit of air, which helps with a lighter scone.
Step 2: Rub in the Butter
This part takes a little elbow grease but trust me, it’s worth it. Use your fingertips to rub the cold butter into the flour until it resembles fine breadcrumbs. I like to do this part quickly to keep the butter from warming up too much—that’s how you get those flaky layers inside.
Step 3: Add the Sultanas and Sugar
Stir the caster sugar and sultanas into your buttery mixture. This ensures the sweetness and those juicy bites are evenly spread through your scones. If you soaked the sultanas earlier, make sure to drain them well so the dough doesn’t get soggy.
Step 4: Bring the Dough Together
Now for the yogurt—add it gradually to your dry ingredients, stirring carefully to combine. Different flours soak up liquid differently, so it’s important to add it bit by bit until you have a soft dough that’s not too wet. You want it pliable but not sticky.
Step 5: Shape and Cut Your Scones
Lightly flour your work surface and knead the dough gently just a few times. Over-kneading can make the scones tough, so keep it light. Roll the dough out to about 2-3cm thick—I find 3cm makes taller, more satisfying scones. Use a 7cm cutter to cut out the scones; you should get about 8-9. Don’t forget to re-roll the scraps so none of that lovely dough goes to waste.
Step 6: Brush and Sprinkle
Mix a little yogurt with water or the liquid you used and brush it over the tops of each scone. Then sprinkle caster sugar on top for a subtle crunch that’s easy to overlook but makes a big difference. This little step will give your scones a beautiful golden, slightly shiny finish.
Step 7: Bake to Perfection
Pop your tray in the preheated oven for 10-15 minutes until the scones have risen and turned a gorgeous golden brown. Keep an eye on them towards the end; ovens vary, so you don’t want them to dry out. Once baked, transfer the scones to a wire rack to cool slightly before diving in.
Pro Tips for Making Sultana Scones Recipe
- Keep Your Butter Cold: I learned the hard way that rubbing in room temperature butter makes the dough greasy and dense. Always keep it chilled until the last second.
- Don’t Overwork the Dough: Minimal kneading keeps your scones tender and crumbly—not tough and chewy.
- Use a Sharp Cutter: Press straight down when cutting your scones without twisting; this helps them rise evenly without sealing the edges shut.
- Brush With Yogurt for Shine: This simple glaze adds sparkle and a slight tang that pairs perfectly with the sweet sultanas.
How to Serve Sultana Scones Recipe
Garnishes
When it comes to garnishes, I’m a purist—I love these scones simply split open and slathered with good-quality unsalted butter. But if you want to make it extra special, add clotted cream and a spoonful of your favorite strawberry or raspberry jam. The sultanas give just the right fruity touch that complements rich cream and jam beautifully.
Side Dishes
Honestly, these sultana scones shine all on their own with a cup of strong tea or coffee. If you’re serving brunch, pair them with scrambled eggs or smoked salmon for a wonderful balance of sweet and savory.
Creative Ways to Present
For a special occasion, I love arranging sultana scones on a tiered cake stand with little bowls of clotted cream, jams, and honey nearby. It turns afternoon tea into a delightful event without extra fuss. Sometimes I even sprinkle edible flowers on top for a beautiful, Instagram-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover sultana scones store best in an airtight container at room temperature. I always let mine cool completely before storing to avoid soggy bottoms. They stay fresh for about 2 days, but honestly, they’re so good fresh out of the oven, that rarely happens!
Freezing
I like to freeze these scones uncooked—cut and placed on a tray, then wrapped tightly in foil or stored in a freezer bag. When you want fresh scones, just pop them straight into the oven from frozen and bake a few extra minutes. This trick has saved me more than once when guests unexpectedly drop in.
Reheating
The best way to reheat scones is in a low oven (around 150°C) for 5-7 minutes to bring back the fresh-baked warmth and crispness. Microwave tends to make them chewy or dry, so I avoid it if possible.
FAQs
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Can I use raisins instead of sultanas in the Sultana Scones Recipe?
Absolutely! Raisins can be substituted in a one-to-one ratio. Just keep in mind raisins are often bigger and can be chewier, so you might want to chop them into smaller pieces or soak them briefly to soften before adding.
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What can I use if I don’t have yogurt on hand?
If you don’t have plain yogurt, you can mix milk with a little lemon juice or vinegar as a quick buttermilk substitute. This maintains the acidity needed to activate the baking powder and help the scones rise well.
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How do I make sure my scones are tall and fluffy?
I found the key is rolling the dough to about 3cm thickness and cutting the scones straight down without twisting. Also, don’t over-knead the dough and keep your butter cold for that lovely flaky lift.
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Can I make these scones gluten-free?
Yes, but you’ll want to use a gluten-free self-raising flour blend and perhaps add a tablespoon of xanthan gum for good structure. The texture may vary slightly, but you can still get delicious results.
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Should I eat the scones warm or cold?
While scones are edible anytime, I absolutely love them slightly warm—fresh from the oven or reheated gently—because the butter melts perfectly, and the texture is at its softest and most inviting.
Final Thoughts
This Sultana Scones Recipe holds a special place in my heart because it brings back memories of lazy Sunday afternoons shared with family over tea and laughter. I hope you’ll find it as comforting and dependable as I do. Once you try these scones, I have a feeling they’ll become a go-to for your teatime or brunch gatherings. So grab your apron, warm up the oven, and treat yourself — you deserve it!
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Sultana Scones Recipe
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 8-9 scones
- Category: Baking
- Method: Baking
- Cuisine: British
Description
Classic Sultana Scones are a traditional British treat featuring soft, fluffy scones studded with sweet sultanas. Perfect for teatime or breakfast, these scones have a tender crumb achieved by rubbing butter into self-raising flour and using yogurt for moisture. They bake to a golden finish and are delicious served warm with butter, cream, and jam.
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 and Prepare Tray: Preheat your oven to 200°C / 180°C fan / Gas mark 6 / 400°F. Lightly grease or line a baking tray to prevent the scones from sticking during baking.
- Sift Dry Ingredients: Sift the self-raising flour, baking powder, and salt into a large mixing bowl to ensure even distribution and aerate the flour for lightness.
- Rub in Butter: Using your fingertips, rub the cold butter into the flour mixture until it resembles fine breadcrumbs. This helps create a tender texture.
- Add Sugar and Sultanas: Stir the caster sugar and sultanas into the flour and butter mixture, ensuring they are evenly distributed throughout the dough.
- Incorporate Yogurt: Gradually stir in enough yogurt or chosen liquid until the mixture forms a soft dough. Different flours absorb liquids differently, so add gradually without making the dough wet or sticky.
- Knead and Roll Dough: Lightly knead the dough on a floured surface to bring it together, then roll it out to a thickness no thinner than 2cm, ideally about 3cm for taller scones.
- Cut Out Scones: Using a 7cm round cutter, cut out scones and place them on the prepared baking tray. Re-roll dough scraps to make additional scones, aiming for 8-9 scones total.
- Brush and Sprinkle: Brush the tops of the scones with yogurt thinned with a little water or the liquid you used, then sprinkle caster sugar over the tops for a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 10-15 minutes until the scones are risen and golden brown on top.
- Cool and Serve: Transfer the scones to a wire rack to cool slightly. Serve warm, split with butter, cream, and jam if desired.
- Storage: Cool completely before storing any leftovers in an airtight container or freezing for later enjoyment.
Notes
- Sultana Scones are a British classic that are quick and easy to prepare.
- They can be enjoyed simply with butter or enhanced with jam and cream for a more indulgent treat.
- To ensure soft and fluffy scones, avoid overworking the dough and use cold butter.
- If you prefer, you can substitute yogurt with milk, buttermilk, or a mix of yogurt and water as indicated.
- Ensure scones are cut cleanly without twisting the cutter to maintain their rise.
Nutrition
- Serving Size: 1 scone (approx. 60g)
- Calories: 190
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3.5 g
- Cholesterol: 25 mg
