Sultana scones
Sultana scones are a classic bake, perfect to accompany your afternoon tea. This easy recipe, is simple enough even children and beginner bakers can do it.
Sultana scones are the perfect treat for any afternoon tea. With this easy recipe you can rustle some up in no time, then enjoy them warm served with a little (or a lot) of jam.
In the UK, sultanas are a distinct dried fruit to raisins, but sometimes you might find them called golden raisins. Whatever you call them, they add a delicious sweet fruitiness to these simple light and fluffy scones.
How can kids help to make sultana scones?
Scones are a really simple bake so they’re great one for kids to help with and these sultana scones are no exception. There are only a few ingredients in the recipe and everything is mixed together in one bowl, so there’s no need for any special equipment like mixers.
Children can enjoy measuring and mixing everything together. They also have the chance to get their hands a bit messy rubbing the butter and flour together as well as forming the scone dough, which is always something my kids enjoy.
Finally, an easy job kids can do is pat down the dough before cutting out the scones. If your kids love playing with play dough, they should be good at this step.
What can I use instead of self raising flour?
If you don’t have any self raising flour you can swap it for an equal amount of plain or all-purpose flour and add an extra 2 teaspoons of baking powder.
How do I get my scones to rise and be fluffy?
A few things can help your scones rise better and be nice and light and fluffy. The first is being as gentle as you can with the dough particularly when you’re bringing it together into a ball. Stop kneading it as soon as it comes together so you don’t over work the dough it which will stop it rising so well.
Rather than rolling the scone dough out with a rolling pin, gently pat it down with your hands until it’s the right thickness. And, when you use your cutters try and push them straight down rather than twisting and turning them.
Finally, you also need to make sure you’re using in-date baking powder and self raising flour. These both have an expiry date and if you use it after that date, you might find your scones won’t rise as well.
How long do sultana scones keep?
I personally like my scones when they’re still a little bit warm from the oven. They’re generally best eaten on the day you make them, but if you want to keep them for longer put them in an air tight container and they should keep for a day or two.
If you’re having them the next day, you can warm them slightly before you serve them if you like.
Other scone recipes
If you liked these sultana scones, you’ll love our other easy scone recipes for kids:
Raspberry and white chocolate scones
Mary Berry plain scones
Cheese scones
Blackberry scones
Buttermilk scones
Cherry scones
Fruit scones
Blueberry scones
Chocolate chip scones
Apple scones
Savoury scones
Useful equipment
You might need the following baking tools/gadgets to make these fruit scones
Digital scales
Mixing bowl
Measuring cups
Measuring spoons
Measuring jug
Baking tray
Pastry brush
Wire rack
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Ingredients
225g (1 2/3 cups) self raising flour
1 tea spoon baking powder
a pinch of salt
55g (¼ cups) butter
25g (1/8 cups) caster sugar
150ml (½ cups) milk
75g (rounded 1/3 cup) sultanas
How to make sultana scones
Preheat your oven to 180C / 170C Fan / 350F and line a baking tray with baking or parchment paper.
Mix the flour and butter together
Get your kids to measure out the flour, baking powder and salt and add them to a large mixing bowl. When you’re measuring the baking powder, make sure your child uses their finger to level the teaspoon so that you add just the right amount.
Measure the butter, then cut it into small pieces. This is a great job for kids to do to practice their chopping skills as they can use a blunt knife to do it and it doesn’t matter if everything isn’t the same size. Add the butter to your mixing bowl.
Using your fingertips rub the butter and flour together until the mixture resembles fine breadcrumbs.
Add the sugar and milk
Get your kids to measure the sugar out and add it to your mixing bowl. Mix it in.
Measure out the milk. If you have digital scales, using the ml setting on them is the easiest and most accurate way of doing this. If not, a measuring jug or measuring cup will do. Add the milk to your mixing bowl, and mix it in gently with a blunt knife.
Add the sultanas
Measure the sultanas and add them to your dough. Give everything one final mix so they are well mixed through. It may be easier at this point to use your hands again to make sure the fruit is evenly mixed through the dough.
Make the sultana scones
Once your dough has come together, rather than using a rolling pin, get your kids to pat the scone dough down until it is all about 2cm thick.
Use a circular cutter to cut out your scones and place them on your prepared baking tray. We used a small 5cm cutter, but you could use any size and just adjust the cooking time up if you make them bigger.
Finally, get your child to brush a little milk over the top of each scone.
Bake the fruit scones
Bake the scones in the oven for 15-20 minutes (or slightly longer if you have made bigger ones). They’re ready when they are well risen and have turned a nice golden colour.
Remove them from the oven and leave them on the baking tray to cool for a few minutes before putting them on wire rack to cool completely.
Serve with some jam and clotted cream.
Sultana scones
Ingredients
Equipment
Method
- Preheat your oven to 180C / 170C Fan / 350F and line a baking tray with baking or parchment paper
- GMeasure out the flour, baking powder and salt and add them to a large mixing bowl. When you're measuring the baking powder, make sure you use your finger to level the teaspoon so that you add just the right amount.Measure the butter, then cut it into small pieces. Add the butter to your mixing bowl.
- Using your fingertips rub the butter and flour together until the mixture resembles fine breadcrumbs.
- Measure the sugar out and add it to your mixing bowl. Mix it in.
- Measure out the milk. If you have digital scales, using the ml setting on them is the easiest and most accurate way of doing this. Add the milk to your mixing bowl, and mix it in gently with a blunt knife.
- Measure the sultanas and add them to your dough. Give everything one final mix so they are well mixed through. It may be easier at this point to use your hands again to make sure the fruit is evenly mixed through the dough.
- Once your dough has come together, rather than using a rolling pin, pat the scone dough down until it is all about 2cm thick.Use a circular cutter to cut out your scones and place them on your prepared baking tray. We used a small 5cm cutter, but you could use any size and just adjust the cooking time up if you make them bigger.Finally, brush a little milk over the top of each scone.
- Bake the scones in the oven for 15-20 minutes (or slightly longer if you have made bigger ones). They’re ready when they are well risen and have turned a nice golden colour.
- Remove them from the oven and leave them on the baking tray to cool for a few minutes before putting them on wire rack to cool completely.
- Serve with some jam and clotted cream.
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