Delia Smith’s Sultana Scones is made with self-raising flour, butter, sultanas, caster sugar, milk, and a pinch of salt. This easy scones recipe creates a delicious afternoon treat that takes about 25 minutes to prepare and can serve up to 8 people.
Delia Smith Sultana Scones Ingredients
- 225g/8oz self-raising flour
- Pinch of salt
- 55g/2oz butter, plus extra for greasing
- 25g/1oz sultanas
- 25g/1oz caster sugar
- 150ml/5fl oz milk
- Jam, to serve
- Clotted cream, to serve
How To Make Delia Smith Sultana Scones
- Preheat the oven: Heat the oven to 220°C/200°C Fan/Gas 7 (425°F/400°F Fan). Lightly grease a baking tray.
- Mix dry ingredients: Mix the flour and salt and rub in the butter until the mixture resembles fine breadcrumbs.
- Add sultanas and sugar: Stir in the sultanas and sugar, then gradually add the milk to form a soft dough.
- Knead and shape: Turn the dough onto a floured work surface and knead very lightly. Pat out to a round approximately 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place them on the prepared baking tray. Lightly knead together any remaining dough and repeat to use it all up.
- Brush with milk: Brush the tops of the scones with a little milk for a golden finish.
- Bake: Bake for 12–15 minutes until well-risen and golden brown.
- Cool and serve: Cool on a wire rack. Serve with butter, good jam, and maybe some clotted cream.
Recipe Tips
- Cold Butter: Make sure the butter is cold when you rub it into the flour. This helps create light, flaky scones.
- Gentle Kneading: Knead the dough very lightly to avoid overworking it, which can make the scones tough.
- Even Thickness: Pat the dough out evenly to 2cm/¾in thick. This ensures that all your scones bake evenly and rise properly.
- Sharp Cutter: Use a sharp cutter to stamp out the scones without twisting. Twisting the cutter can seal the edges and prevent them from rising well.
- Baking Tray Prep: Place the scones close together on the baking tray. This encourages them to rise upwards rather than spread outwards.
What To Serve With Sultana Scones?
These light and fluffy scones pair well with clotted cream, strawberry jam, butter, or lemon curd. They can also be served alongside fresh berries, a cup of tea, honey, or whipped cream for a delicious afternoon treat.
How To Store Leftovers Sultana Scones?
- Refrigerate: Let the leftover scones cool until they reach room temperature. Then, refrigerate them in an airtight container for up to 3 days.
- Freeze: After the scones have cooled to room temperature, wrap them individually in plastic and place them in a freezer-safe bag. Freeze for up to 3 months. To thaw, leave them at room temperature for a few hours before serving.
Delia Smith Sultana Scones Nutrition Facts
Serving Size: 1 scone (67g)
- Calories: 230
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 410mg
- Potassium: 196mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith All In One White Sauce
- Delia Curried Parsnip Soup
- Delia Smith Meringue
- Delia Smith Cottage Pie
Delia Smith Sultana Scones
Description
Delia Smith’s Sultana Scones is made with self-raising flour, butter, sultanas, caster sugar, milk, and a pinch of salt. This easy scones recipe creates a delicious afternoon treat that takes about 25 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Heat the oven to 220°C/200°C Fan/Gas 7 (425°F/400°F Fan). Lightly grease a baking tray.
- Mix dry ingredients: Mix the flour and salt and rub in the butter until the mixture resembles fine breadcrumbs.
- Add sultanas and sugar: Stir in the sultanas and sugar, then gradually add the milk to form a soft dough.
- Knead and shape: Turn the dough onto a floured work surface and knead very lightly. Pat out to a round approximately 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place them on the prepared baking tray. Lightly knead together any remaining dough and repeat to use it all up.
- Brush with milk: Brush the tops of the scones with a little milk for a golden finish.
- Bake: Bake for 12–15 minutes until well-risen and golden brown.
- Cool and serve: Cool on a wire rack. Serve with butter, good jam, and maybe some clotted cream.
Notes
- Cold Butter: Make sure the butter is cold when you rub it into the flour. This helps create light, flaky scones.
- Gentle Kneading: Knead the dough very lightly to avoid overworking it, which can make the scones tough.
- Even Thickness: Pat the dough out evenly to 2cm/¾in thick. This ensures that all your scones bake evenly and rise properly.
- Sharp Cutter: Use a sharp cutter to stamp out the scones without twisting. Twisting the cutter can seal the edges and prevent them from rising well.
- Baking Tray Prep: Place the scones close together on the baking tray. This encourages them to rise upwards rather than spread outwards.
Delia Smith Sultana Scones