Sultana scones

Recipe by: Darina Allen

With a generous slather of blackberry jam and whipped cream, these buttery sultana scones are a delicate, rich afternoon tea classic

Sultana scones

SERVES

18

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

15

MINUTES

Ingredients

  • 900g flour

  • 110g sultanas

  • 55g caster sugar

  • 3 heaped tsp baking powder

  • pinch of salt

  • 170g butter

  • 3 eggs

  • 425ml milk 

  • 1 egg

  • granulated sugar for sprinkling 

Method

  1. Preheat the oven to 180°C.

  2. Sieve all dry ingredients together.

  3. Add sultanas and rub in butter.

  4. Make a well in the centre. Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough.

  5. Turn out onto a floured board. Knead lightly, just enough to shape into a round. Roll out to about 2½cm thick and shape into scones. Put onto a baking sheet. Brush the tops with egg wash and dip in granulated sugar.

  6. To make the egg wash, whisk one egg with a pinch of salt. This is brushed over scones and pastry to help them brown in the oven

  7. Bake in a hot oven for 10-15 minutes until golden brown on top.

  8. Cool on a wire rack. Serve split in half with homemade raspberry and blackberry jam and a blob of whipped cream.

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