Sultana Scones

This recipe for Sultana Scones will have you eating moist and fluffy buttermilk scones with sultanas in no time!

They are 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, so why not a sultana scone! These are packed full of plump and 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 sultana scones recipe I have also included some substitutions for some of the ingredients you may not have on hand, like buttermilk and self-raising flour.

Why you will love these sultana scones

• Fast mix recipe, no rubbing butter into flour.
• Eggless, so egg allergy friendly (or if you just don't have any at home!).
• Quick! You could be eating warm sultana scones in 30 minutes!

Ingredients you will need for these sultana 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 ¼" 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.

Top tips

• It's important when you cut out these sultana 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.

Substitutions

• No buttermilk? My go-to substitute is to add 1 tablespoon 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 teaspoon baking powder and sift together well.
• Can't get sultanas? You could substitute currants or raisins (chopped if they are large).

Variations and serving suggestions

• You could go the traditional route with these sultana scones and serve them with jam and cream.
• My favourite is a warm scone with a generous spread of whipped butter.
• Use currants or raisins instead of sultanas - you may need to chop the raisins if they are large.
• Add vanilla.

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.

Cheese Scones - a super easy recipe for moist savoury scones packed with cheddar cheese and sprinkled with parmesan.

Wholemeal Scones - the wholemeal version of classic buttermilk scones.

More easy dessert recipes you may like

Biscoff Brownies - with biscoff cookie butter, chocolate chips and topped with lotus biscoff biscuits, these brownies are a must for cookie butter lovers!

Caramilk Cheesecake - individual serves of Caramilk cheesecake served in elegant glasses, the perfect make ahead dessert for your next dinner party!

Ginger Slice - a super simple no bake slice using ginger biscuits and dark chocolate.

No Bake Caramel Slice - an easy no-bake condensed milk slice with melted Mars Bars mixed into the biscuit base and topped with Caramilk chocolate.

Lee-Ann x

Easiest Ever Sultana Scones - Quick Mix Recipe!

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

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Total Time: 30 minutes

Servings: 14

Calories: 207kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 450 g self raising flour plus extra for kneading (see my notes)
• 200 ml pure cream 35% milk fat with no added thickeners
• 200 ml buttermilk (see my notes)
• 2½ tablespoon caster sugar
• 215 g sultanas
• pinch of ground cinnamon

Instructions

• Pre heat oven to 200c.
• In a jug, combine the cream and buttermilk, then set aside.
  200 ml pure cream

  200 ml buttermilk
• Place self raising flour, caster sugar, sultanas and cinnamon into a large bowl, and mix to combine.
  450 g self raising flour

  2½ tablespoon caster sugar

  215 g sultanas

  pinch of ground cinnamon
• 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 ½" 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 tablespoon 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 teaspoon of baking powder and sift together well.