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Sultana Scones

These easy sultana scones are made in less than 30 minutes, perfect for a simple but delicious breakfast or brunch. Scones are also a traditional part of afternoon tea, and typically served with jam and cream.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: British
Keyword: afternoon tea, easy, quick, raisin, scones, sultana
Servings: 8 scones
Calories: 279kcal
Author: Tonje



  • 2 ½ cups all-purpose flour
  • 6 tablespoons butter
  • ½ cup sultanas
  • ¾ cup milk
  • 2 tablespoons sugar
  • 2 teaspoon baking powder
  • 1 ¼ teaspoon baking soda (bicarbonate of soda)
  • ¼ teaspoon salt
  • 1 egg (optional)


  • Place a baking sheet covered with parchment paper in the oven, and preheat to 425 F / 220 C. The oven and baking sheet should both be preheated for the best results.
  • In a mixing bowl, add the salt, baking powder, baking soda and sugar to the flour. Stir to incorporate the ingredients evenly.
    2 ½ cups all-purpose flour, 2 tablespoons sugar, 2 teaspoon baking powder, ¼ teaspoon salt, 1 ¼ teaspoon baking soda
  • Add soft butter to the dry ingredients. Crumble the butter into the flour with your hands, until incorporated well.
    6 tablespoons butter
  • Create a well in the middle of your flour mixture. Add milk. Use a dough scraper, spatula or wooden spoon, and stir to quickly combine the liquid with the dry ingredients to form a dough.
    ¾ cup milk
  • Add sultanas to the dough. Place the scones dough down on a thoroughly floured surface, and pat it down into a 2-inch or 4 cm thick patty.
    ½ cup sultanas
  • Use a dough cutter or cookie cutter to cut out scones. You should be able to cut out 4 scones from the dough. Then, reshape the unused the dough and press into a patty again. You should be able to make 8 scones in total.
  • Carefully place your scones on a preheated baking sheet covered with parchment paper. Optionally, brush the top of the scones with a whisked egg. This will give them a lovely golden color.
    1 egg
  • Bake for 10-15 minutes, until the scones are fluffy and golden brown.



  • Use any milk that you like, such as oat milk, soy milk or skim milk.
  • Self-raising flour: If you use this instead of plain flour, you can omit the baking soda, and only use 1 teaspoon baking powder. This is because the self-raising flour already contains the rising agents.
  • Scones have a better rise if you use solid edge cutters, rather than cutters with a ridged edge.
  • Don't over work the dough. Avoid kneading it more than needed, as this could make your scones extra dry or dense.
  • Store them for up to 2 days at room temperature, or freeze for up to 3 months.


Calories: 279kcal | Carbohydrates: 41g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 444mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg