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sultana scones on a wooden board
cookingwithmykids

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 9
Course: Afternoon tea
Cuisine: British
Calories: 218
Ingredients Equipment Method

Ingredients
  

  • 225 g (1 ⅔ cups) self raising flour
  • 1 tea spoon baking powder
  • a pinch of salt
  • 55 g (¼ cups) butter
  • 25 g (⅛ cups) caster sugar
  • 150 ml (½ cups) milk
  • 75 g (⅓ cup) sultanas rounded

Equipment

  • Digital scales
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • Measuring jug
  • Wooden spoons
  • baking tray
  • Pastry brush
  • Wire rack

Method
 

  1. Preheat your oven to 180C / 170C Fan / 350F and line a baking tray with baking or parchment paper
Mix the flour and butter together
  1. 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.
  2. Using your fingertips rub the butter and flour together until the mixture resembles fine breadcrumbs.
Add the sugar and milk
  1. Measure the sugar out and add it to your mixing bowl. Mix it in.
  2. 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.
Add the sultanas
  1. 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
  1. 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 fruit scones
  1. 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.
  2. 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.
  3. Serve with some jam and clotted cream.