Learn how to bake delicious sultana scones every time with my super easy fruit scone recipe!
Who doesn’t love a warm scone with a big dollop of proper clotted cream and your favourite jam! Scones were the first thing I learned to bake as a child and are a baking essential for everyone, especially when they can be whipped up with kitchen cupboard ingredients and on the table with a cup of tea within 20 minutes!
Here’s my foolproof fruit scone recipe for delicious homemade sultana scones every time….
…and if you’re not a sultana fan, just leave them out and you’ll still get a beautiful sweet plain scone for your cream tea just like these pictured here!
Light, slightly sweet and go perfectly with a cup of loose leaf earl grey. Once you’ve tried these you’ll be having cream tea every day…sorry waistline!
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Homemade Sultana Scones:
My Tried & Tested Easy Fruit Scone Recipe
(Makes 4-6 Scones)
225g Self Raising Flour
38g Cold Butter (cubed)
30g Caster Sugar
1 Large Egg
1tsp Baking Powder
75-100g Sultanas (if making the fruit version!)
- Preheat your oven to 220oC (Gas Mark 7) and dig out a large baking tray
- Measure your flour and baking powder in a large bowl and rub in the cold butter with your fingers until the mixture looks like bread crumbs. Work lightly and quickly here – aim to keep your mixture as cold as possible to help with the texture of your scones.
- Stir in your sugar to the flour and butter mix
- Crack a large egg into a measuring jug, beat with a fork and top up to 150ml with milk. Make a well in the centre of your flour mixture and pour in the egg and milk leaving a tablespoon or so aside for glazing
- Mix together with a metal knife until combined – your mixture should be slightly wet and sticky
- Turn out the dough onto a floured surface and pat down to about 2cm thick. Gently and quickly knead in your sultanas if you’re them. If you’re keeping your scones plain, move on to step 7!
TOP TIP: Don’t roll out your scones as this will knock out air leaving them flat and dense. Homemade scones should be rustic looking, we don’t want any perfect sides here with this fruit scone recipe!
Don’t forget, your scones will only rise about double the height of the dough in the oven so cut them nice and thick
7. Cut out your scones with a scalloped edge cutter – the bigger the cutter, the bigger the scone! You should be able to get 4-6 out of this mixture by cutting and reforming the dough
8. Brush the top of each scone with your egg mixture and bake for 10-15 minutes
9. Once golden brown and risen take them out of the oven and leave to cool slightly on a wire rack before slicing open and smothering with cream and jam!
Jam or Cream first?
Tag me in your scones on Instagram @xameliax and lets settle this once and for all!
Why not try making your own DIY Afternoon Tea at home!
Check out this post for everything you need to get started
– scones, sandwiches, tea sets and that all important cake layer too!
Perfect for a special occasion or just a lazy Sunday with friends!
PIN THIS RECIPE FOR LATER