Sultana Scones

Sultana Scones – my super quick and easy recipe for moist and fluffy buttermilk scones packed with sweet and juicy sultanas. 

Today’s recipe is for one of my favourite afternoon tea treats – Sultana Scones. If I’m honest, it doesn’t need to be afternoon, it could be anytime – and doesn’t need to be with a cup of tea – I just love a good scone! These ones are full of juicy sultanas, with a dash of cinnamon. I like my scones to be fluffy and moist, so if you do too then read on…

In this easy scone recipe I have also included some substitutions for some of the ingredients you may not have on hand, like buttermilk and self-raising flour.

Ingredients you will need for these scones

• self-raising flour (see recipe notes for substitution)
• buttermilk (see recipes notes for substitutions)
• pure cream – also called single or pouring cream
• caster sugar
• sultanas
• ground cinnamon

*Please see the recipe card below for exact quantities and detailed instructions

How to make sultana scones

1. Combine buttermilk & cream in a jug and set aside.
2. Place self raising flour, sultanas, caster sugar and cinnamon (if using) in a bowl.
3. Mix to combine.
4. To the bowl with the flour, add buttermilk and cream mixture.
5. Mix with a flat-bladed knife, bringing the dough together with your hands for the final few strokes.
6. Turn the dough out on to a well-floured board or bench.
7. Knead very lightly, then press dough into a disc 2.5cm/1″ thick.
8. Using a 6cm/2 1/4″ diameter scone cutter, cut out as many scones as you can then pull the dough scraps away from the edges and place scones on a baking tray. Repeat with remaining dough scraps, then bake for 12-15 minutes.

My top tips for making this recipe

• It’s important when you cut out these fruit scones to not twist or rotate the cutter at all. Trust me, I have to fight the urge every time! If you twist the cutter when pushing down into the batter or when lifting the cutter back out, this will mess up the clean edges you need on your scones to help them rise.
• Likewise, when you are transferring them to the baking tray be careful not to handle the edges. I use a thin metal cake slice to transfer my dough to the baking tray.
• Try not to knead the leftover dough too much when you are re-rolling the scraps, this will also help with the rise.
• No buttermilk? My go-to substitute is to add 1 tbsp of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. Sounds bad but it works! This link has some more alternatives.
• No self-raising flour? For every cup of plain flour (150g) add 2 tsp baking powder and sift together well.

Other scone recipes you may like

Date Scones – these are one of the most popular recipes here on Chef Not Required. Another super quick and easy buttermilk scone recipe.

Lee-Ann x

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Sultana Scones

Sultana Scones - my super easy recipe for moist and fluffy buttermilk scones packed with sweet and juicy sultanas.

Course Sweet Treat

Cuisine Modern Australian

Keyword sultana scone recipe, sultana scones

Total Time 30 minutes

Servings 14

Calories 207kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 3 cups self raising flour (450g) plus extra for kneading (see my notes)
• 200 ml pure cream (see my notes)
• 200 ml buttermilk (see my notes)
• 2½ tbsp caster sugar
• 1¼ cups sultanas (215g)
• pinch of ground cinnamon

Instructions

• Pre heat oven to 200c.
• In a jug, combine the cream (200ml) and buttermilk (200ml), then set aside.
• Place self raising flour, (3 cups/450g), caster sugar (2½ tbsp), sultanas (1¼ cups/215g) and cinnamon (a pinch) into a large bowl, and mix to combine.
• Add cream and buttermilk mixture to the bowl with the flour, and mix to combine using a flat bladed knife. For the final few strokes, I bring the dough together with my hands.
• Turn the dough out onto a floured bench/board and knead the dough lightly until just smooth - should only need about 30 seconds or about 5 - 10 turns. Pat the dough out into an even 2½cm / 1" thick disc.
• Take a 6cm / 2 1/2" round scone cutter, dip it in extra flour and cut out scones. Try not to twist the cutter as you push down and then pull back up through the dough. Nice clean cut edges will help your scones rise (see my notes).
• Remove any excess dough from around the scones (try not to squish the edges) then place onto a baking tray - again trying not to handle the edges of the scones. Push together the remaining dough scraps and repeat (see notes).
• Bake for 12 - 15 minutes, or until the tops are golden and they sound hollow when you tap them.
• Serve with jam and whipped cream.

Notes

• It's important when you cut out these fruit scones to not twist or rotate the cutter at all. Trust me, I have to fight the urge every time! If you twist the cutter when pushing down into the batter or when lifting the cutter back out, this will mess up the clean edges you need on your scones to help them rise.
• Likewise, when you are transferring them to the baking tray be careful not to handle the edges. I use a thin metal cake slice to transfer my dough to the baking tray.
• Try not to knead the leftover dough too much when you are re-rolling the scraps, this will also help with the rise.
• No buttermilk? My go-to substitute is to add 1 tbsp of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. Sounds bad but it works! This link has some more alternatives.
• No self raising flour? For every cup of plain flour (150g) add 2 tsp of baking powder and sift together well.