Classic Sultana Scones | Recipes | Moorlands Eater (2024)

Classic Sultana Scones are so quick and easy, yet always feel like a treat.Serve with double or clotted cream and jam, or simply spread with a generous amount of butter. I think a recipe for Classic Sultana Scones should be in every cook’s repertoire.

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I love scones of all kinds, sweet or savoury. And the possibilities for flavouring them are pretty endless.But in this post I want to show you how to make Classic Sultana Scones.

Apart from being delicious, once you’ve mastered the simple recipe, you can use it as a base for dreaming up scones with all sorts of different flavours. How about Hot Cross Scones? or ?

HOW TO PRONOUNCE ‘SCONE’

I guess we should first clear up how to pronounce the word ‘scone’. This is something of an obsession in Britain!

Here, it can be pronounced to rhyme with ‘cone’ or ‘con’. Growing up in a working class family in the East Midlands, in our house scones (always homemade) were pronounced to rhyme with ‘cones’ and everyone we knew said it that way too.

The ‘con’ brigade, usually heard only in drawing rooms on TV, were seen as very posh and alien to us. So it’s a little strange to read that the ‘cone’ pronunciation is the one often regarded as the rather affected way of speaking.However, reading this article, it seems that geography largely accounts for the differences in pronunciation. ‘Cone’ is the norm in the Midlands, and ‘con’ in the North. Southern England seems to be split 50:50.

Anyway, sorry for the diversion. You’re here to make scones aren’t you?

QUICK TREAT

Whatever you call this traditional British treat, you can whip up a batch in around 30 minutes. And that includes the baking time!This means it’s scones I often turn to when I want to make something quick.

The great thing about Sultana Scones is that, traditionally at least, most British households would always have the ingredients to hand.All that’s required is flour, butter, sugar, dried fruit and milk. You don’t need pastry cutters either: a drinking glass will do.

EASY METHOD

The basic recipe is so simple. Start by rubbing butter into sifted self-raising flour, baking powder and a pinch of salt.Although self-raising flour already has raising agent in it, for scones I like to add additional baking powder to help get a really nice height.

Next, sugar and sultanas are stirred in, then the liquid to form a soft dough.I use plain, full-fat yogurt in my scones. I now make my own yogurt so always have some in, and it does make the scones light and fluffy. You could also use milk or buttermilk, or virtually any combination of yogurt, milk and buttermilk.

When forming the dough, start off with a rubber spoon or spatula to bring the mixture together, then switch to gently using your hands.Handling the dough as little as possible should help to keep the finished scones nice and soft inside, so just give it a few seconds’ light kneading.

Roll the dough out on a lightly floured surface, no thinner than 2-3 cm. Stamp out the scones, re-rolling any scraps to use up all the dough. A 7cm cutter should give you 8 – 9 scones.

To give a slight crunch to the top of the finished scones, I brush them with a little yogurt, thinned with water, then sprinkle on some sugar before baking.

Part of the attraction of making scones is that they take very little time to cook. But this also means you can’t go wandering off and forget about them! I find that at 180C in my fan oven, scones are usually done in around 13 minutes.

Scones are best served slightly warm, spread with butter as a minimum.But if they’re not going to be eaten straight away, store in an airtight container or freeze once they’re completely cold.A few seconds in the microwave or a few minutes in a low oven will be enough to warm them through again.

CREAM-THEN-JAM OR JAM-THEN-CREAM?

If the controversy over the pronunciation of the word ‘scone’ isn’t bad enough, what’s really gets British people going is ‘jam first’ or ‘cream first’.

I’ve always been a cream-then-jam devotee. Apart from not wanting double or clotted cream sliding off slippery jam, isn’t it so much more visually appealing to see shiny, bright jewel-like jam on top, not hiding under a creamy canopy?

I’ve heard some people don’t butter their scones before adding the cream and jam. But I’m a butter fanatic so anything that can take butter, I want butter on it, please.

Actually, on a really good homemade scone, butter alone is still a lovely treat. When I was a child, that was how we usually ate them. Sometimes with Homemade Strawberry Jam or damson jam, but never cream.

However you eat yours, I think you’ll agree that Sultana Scones really are worth the small amount of effort needed to knock up a batch of these traditional yet versatile British treats.

SAVOURY SCONE RECIPES:

Classic Sultana Scones

Sultana Scones are a British classic yet are so quick & easy to make. Good enough to eat with just butter, or add jam & cream for a real treat.

CourseSnack, Bread, Cake

CuisineBritish

Keywordscones, sultana scones

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 scones

Author Moorlands Eater

Ingredients

  • 350gself raising flourplus extra for rolling
  • 1.5tspbaking powder
  • pinchsalt
  • 90gbutter
  • 100gcaster sugarplus extra for sprinkling
  • 100gsultanas
  • 150mlplain yogurt (or yogurt & water, milk, milk & water or buttermilk)plus extra for brushing

Instructions

  1. Preheat oven to 200°C /180° Fan /Gas 6 / 400° F and lightly grease or line a baking tray.

  2. Sift together the flour, baking powder and salt into a large mixing bowl.

  3. Using your fingertips, rub the butter into the flour mixture.

  4. Stir the sugar and sultanas into the flour mixture.

  5. Stir in enough yogurt or other liquid to the dry ingredients to form a soft dough: different flours absorb varying amounts of liquid so you may not need all of the 150ml or you may need a little more, so add gradually without making the dough wet.

  6. Lightly knead the dough on a floured surface then roll out no thinner than 2cm: 3cm is best if you want tall scones.

    Cut out scones, re-rolling the scraps to make more. A 7cm cutter should make 8-9 scones.

    Place the cut out scones on the prepared baking tray.

  7. Brush a little yogurt thinned with water (or the other liquid you used) over the tops of the scones then sprinkle with sugar.

  8. Place in the pre-heated oven and bake until risen and golden (10-15 min).

  9. Transfer to a wire rack to cool a little.

  10. Serve slightly warm, split and spread with butter plus cream and jam if liked.

  11. If not using straight away, cool completely before storing in an airtight container or freezing.

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Classic Sultana Scones | Recipes | Moorlands Eater (2024)

FAQs

How do you eat sultana scones? ›

Classic Sultana Scones are so quick and easy, yet always feel like a treat. Serve with double or clotted cream and jam, or simply spread with a generous amount of butter. I think a recipe for Classic Sultana Scones should be in every cook's repertoire.

What's the difference between scones and southern biscuits? ›

Southerners made their scones with easily available buttermilk, lard, and low-protein soft wheat. This yielded a lighter, fluffier bread that became known as a biscuit. Northerners used a harder wheat to make their version along with heavy cream, eggs, and sugar to create what is now referred to as a scone.

How many calories in a Sultana scone? ›

Nutritional Information
Typical ValuesPer 100gOne scone (60g)
Energy1520kJ / 361kcal912kJ / 217kcal
Fat11.1g6.7g
Saturates7.0g4.2g
Carbohydrate57.0g34.2g
6 more rows

What does brushing scones with milk do? ›

Brushing scones with milk or cream before baking yields a golden crust. For deeper color and added shine, brush with egg wash: 1 whole egg mixed with 1 tablespoon water and a pinch of salt.

How are scones traditionally served? ›

What goes on a scone? Scones are most commonly made either plain or with raisins and sultanas. Although they can be enjoyed with any topping, the Brits traditionally enjoy scones as part of a cream, or afternoon, tea. Generally, scones are topped with clotted cream and jam – usually strawberry.

How do the Scottish eat their scones? ›

Although the English eat scones mainly at teatime, the Scots eat them at almost any time: with midmorning coffee, with soup and salad at lunch, at afternoon tea or high tea, and even with a glass of wine at the co*cktail hour.

Are scones healthier than biscuits? ›

Biscuits are often slightly healthier than scones because they use less butter and sugar than scones. Both biscuits and scones contain flour, fat, dairy, and baking powder. Both of these treats fit into a healthy diet in moderation.

What are scones called in the US? ›

A Biscuit (U.S.) Is a Scone (U.K.)

Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.

What are often served with scones? ›

Scones can be presented with various toppings and condiments, typically butter, jam and cream. Strawberries are also sometimes used.

Why are scones so high in calories? ›

Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

How many carbs in a Sultana scone? ›

Sultana Scones
Typical ValuesPer 100gscone (70g)
Total Carbohydrates52.9g37g
Sugars20g14g
Dietary Fiber2.4g1.7g
Protein6.1g4.3g
6 more rows
Jun 24, 2016

Does a scone have more calories than a croissant? ›

A plain croissant is really your best bet, ranging from 240 to 350 calories. As for muffins and scones, they start in the 400-calorie range. A Panera Cinnamon Chip Scone has 570 calories, and a Dunkin' Donuts Honey Bran Raisin Muffin has 480.

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

Why put egg in scones? ›

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

What are the 2 ways of eating scones? ›

Start by dressing the scone with cream then jam or vice versa. Use a knife to spread enough cream and jam on a small bite. Choose either the Devon or the Cornish way. If you want to be like the Queen, go with the Cornish method.

Are scones eaten warm or cold? ›

'Firstly they should always be nice and toasty,' he said. 'To have your scones at their best, eat them while they are still warm. This ensures that they are still light and fluffy.

How does the royal family eat scones? ›

Well, according to Darren McGrady, a former chef who worked for the Royal Family for over 10 years, the Queen prefered jam first. He tweeted: “The Queen always had home-made Balmoral jam first with clotted cream on top at Buckingham Palace garden parties in the royal tea tent and all royal tea parties.”

What is the queens way to eat scones? ›

It's the royal way.

The late Queen Elizabeth II was a fan of a jam-first scone, and according to the royals' former chef Darren McGrady, it's the way they're served at Buckingham Palace garden parties. King Charles also appears to also be Team Jam. 6.

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