Sultana scones


Preparation info

  • Difficulty


  • For



Appears in

Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

  • About


  • 430 g (15¼ oz) plain (all-purpose) flour
  • 2 tbsp baking powder
  • 40 g ( oz) raw (demerara) sugar or white sugar
  • pinch of fine sea salt
  • 150 g ( oz) butter, at room temperature, cubed
  • 2 eggs, beaten
  • 1 tsp lemon juice
  • 90 ml (3 fl oz) full-fat milk
  • 70-100 g (2½-3½ oz) sultanas or currants
  • flour, for dusting
  • 1 egg yolk + 1 tbsp milk, for egg wash


Preheat your oven to 220°C (425°F) and line two baking trays with baking paper.

Put the flour, baking powder, sugar and salt in a bowl and rub in the butter with your fingers until the mixture resembles breadcrumbs. Add the eggs and then the lemon juice. Add the milk, a little at a time, and mix with a spatula until you have a soft and slightly sticky dough.

Place the dough on a generously floured work surface and gently knead in the sultanas or currants, bringing the dough together until all the flour is incorporated and the dough no longer sticks but still feels soft. This will take around 1 minute. Flatten the dough with your hands until it’s about 2 cm (¾ inch) thick. Use a piece of baking paper to smooth the top of the dough to give the scones a nice finish.

Using a 5 cm (2 inch) round cutter for small scones or a 7 cm ( inch) cutter for large scones, cut out the scones by pushing the cutter straight down. Don’t twist the cutter, as this will affect how much the scones rise. Pat the remaining dough back together and cut out more scones until you have used all the dough.

Place the scones on the trays and brush with the egg wash. Bake in the middle of your oven for 10-15 minutes until the scones have risen and are golden in colour.