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
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 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
