Best Sultana Scones Recipe

Learn to make traditional British Sultana Scones the right way with this simple recipe.

This Easy Sultana Scones recipe is here to change the unpopular opinion of many towards how inedible and unpalatable sultana are when added to different dishes.

Check also lemon raspberry scones recipe.

Sultana Scones have proved that you may actually find raisins to be rather enjoyable if it is used in the correct recipe. The taste of this dish is one that you will come to love as it is mostly mildly sweet, but when you get a whiff of the sultana in the batter, the sweetness will be intense and tangy to the point of perfection.

The texture is perfect for how a scone should be; it is crusty on the edges and so fluffy yet firm in the middle.

You may make this recipe at home for breakfast to be paired with your typical black coffee. But simple as this recipe might be, you can always turn to it when you need something special for an occasion.

The simplicity of this dish does not lessen its delectability and deliciousness; hence it will still be pretty much acceptable for you to make this recipe during a party; tea party, to be exact. Making this recipe in your kitchen would be far less of a hassle too, as it is quick and easy, especially when you get the hang of it.

Easy Fruit Scones Recipe

Sultana Scones are the best twist you can ever make out of your classic English Scones. Many scones these days are too fluffy, possessing a texture similar to that of a muffin instead of actual scones. There are also scones out there that are too crusty like biscuits to be properly called scones.

These scones are the complete balance of the two; crusty like biscuits on the edges, and fluffy like muffins on the center. If you are to take a bite from this dish, you would easily conclude that it is one of the best renditions of scone you have ever tried.

Why Does This Recipe Work?

Scones are easy recipes to make, and you can play around with ingredients too to try out new flavors. Among the various flavors you may try, sultana may seem a unique choice, but you will never regret making so. You must be hesitant to try a recipe with Sultana in it, but come along and find out the reasons why this recipe is a perfect scone recipe you have come across:

• This dish can be served both in the most mundane setting and a very sophisticated setup. It can serve as a simple breakfast at home, but can also be brought along for a tea party with friends.
• These scones are so delicious and you would never get tired of eating them until you are so full!
• Learn how to be familiar with your oven because this dish is oven-baked, making it easier to make!
• If you have leftover scones, worry not because they are freezer-friendly.
• The step-by-step instructions for this recipe are not complicated to follow. They are the most basic process in baking, that is why it will be impossible for you to fail the recipe.

Sultana Scones Ingredients

Plain Flour. As its typical role in baking, is needed for your scones to form their structure. Without plain flour, this dish would fail miserably having no shape or structure.

Baking Powder. Let your scone batter rise with the use of baking powder. When your scone rise, it will have a fluffier and softer texture in the middle.

White Sugar. White sugar sure adds sweetness to the scones, but they also aid in tenderizing the texture of the scones along with adding a lighter hue.

Sultana. Add a naturally sweet and almost juicy but tangy flavor to your scones by using sultana as their base ingredients.

Butter. Butter helps your scones to leaven and creates more fluffy, flaky and tender scones.

Egg. The egg will help your baking powder and flour in forming the structure of your scones.

Double Cream. Not many recipes use double cream in making scones, but I assure you you won't regret it. It gives richness to the scones.

Whole Milk. Your dry ingredients can be mixed well together with the use of whole milk.

How To Make Sultana Scones?

In a large mixing bowl, mix together flour, sugar, salt and baking powder.

Rub in the cold butter with your fingers until the mixture resembles breadcrumbs.

Mix the egg with the milk and double cream in a small bowl and pour the mixture into your flour mix.

Mix the mixture loosely until a dough forms, then stir in sultanas.

Turn the dough onto a floured work surface and pat it down with your hand until around 1 inch thick.

Use a dough cutter to cut out the scones.

Place the scones on a baking tray, glaze the tops with some milk.

Baked 18OC for 35 minutes, allow to cool, then serve.

Top Tips!

• The majority of bakers prefer to mix scones by hand. By mixing by hand, you can avoid overmixing the dough and forming an excessive amount of gluten, which may result in a hard batch of scones.
• Make use of cold butter—or even frozen butter—to achieve a better rise of the batter. For the rest of the ingredients, they should be all at room temperature for easier mixing.
• Once you've shaped your scones, chill them before baking if you took a long time shaping them. Chilling them cools the butter down again, which is how you'll get that flaky texture that is perfect for each scone recipe.
• Scones are not cupcakes nor muffins! Let the scone batter be baked in the oven until the edges are crisp enough.
• Enjoy these scones with butter, honey, jam or whipped cream.
• If you like to eat your scones warm, pop them back in the microwave or oven to warm a bit.

Recipe Variations

• Instead of whole milk, fresh buttermilk can be used for this recipe. Scone perfection is achieved by combining the tangy flavor of the buttermilk with its tenderizing acidity.
• You can use brown sugar in place of white sugar to have a crisper edge on the scones. Brown sugar also makes your scone take a darker shade of color.

Serving Suggestions

Serve a plate of these scones with strawberry jam to be splattered on top. The mild sweetness of the scones and the tangy taste of the jam would go hand in hand. A shot of espresso on a cold morning with a serving of these scones would also be a good pairing.

Recipe FAQs

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