There’s just something about warm scones cooling on a wire rack, that buttery-soft scent drifting through the house — it makes me think of Sunday tea, mismatched plates, and fingers dusted in flour. My gran used to throw a batch together without measuring a thing. She’d say, “You feel when the dough is right,” and somehow, they were always perfect. Delia’s sultana scones are a bit more measured, bless her, but still full of that same old-fashioned magic.
They’re tender, lightly sweet, and speckled with soft golden sultanas that go all jammy when baked. Best served warm, split open, slathered with good butter or a dollop of something fruity. And the best part? They’re ridiculously easy. No fancy mixers, no chilling, no faff. Just you, your hands, and a bit of trust in the process.
Why You’ll Love It
- They’re fast — you’ll go from flour to first bite in under an hour.
- Minimal ingredients, maximum comfort — most of it’s probably in your cupboard already.
- Perfect for guests — warm scones on the table make you look impressively put-together.
- Freezer-friendly — bake once, enjoy many times.
- Sultanas give a sweet, chewy pop — a little burst of sunshine in every bite.
- Fluffy inside, golden outside — the texture is what dreams are made of.
Ingredients
- 350g self-raising flour (plus extra for rolling)
- 1.5 tsp baking powder
- Pinch of salt
- 90g cold butter
- 100g caster sugar (plus extra for sprinkling)
- 100g sultanas
- 150ml plain yogurt (or use milk, buttermilk, or a mix with water)
How to Make It
Sift and rub:
Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6. Grease or line a baking tray. Sift your flour, baking powder, and salt into a big mixing bowl. Then rub in the butter using your fingertips until it looks like coarse breadcrumbs — don’t overwork it. It’s not a workout.
Add the sweet bits:
Stir in the sugar and sultanas. They don’t need to be evenly spaced — it’s not a fruitcake. Just a good mix will do.
Bring the dough together:
Pour in the yogurt a little at a time, mixing with a butter knife or your hands. You want a soft dough — not wet, not crumbly. You might not need all the liquid. Or you might need a splash more. Go with your gut.
Roll and cut:
Turn the dough out onto a floured surface. Gently knead it just once or twice — seriously, less is more here. Roll it out to about 2cm thick. If you want really tall scones (who doesn’t?), go for 3cm. Cut out rounds with a 7cm cutter or just a drinking glass.
Bake to golden glory:
Pop them onto the tray. Brush the tops with a bit of thinned-out yogurt or milk, then sprinkle with a touch of sugar. Bake for 10–15 minutes until puffed and golden.
Let them breathe:
Transfer to a wire rack for a few minutes. They’re best served warm, with butter that melts as you spread it. Or clotted cream and jam if you’re feeling decadent.
Common Mistakes and How to Dodge Them
Why are my scones flat?
Either your baking powder’s lost its kick, or you rolled the dough too thin. Also, don’t twist your cutter — it seals the edges and stops them rising.
Why are they tough?
Overmixing. You’ve got to be gentle with scone dough — it’s not bread. The less you touch it, the lighter they’ll be.
My dough’s too sticky!
You probably added too much liquid. Add a spoonful of flour, and try not to panic. Sticky dough isn’t the end of the world.
They spread instead of rising — what happened?
The butter might’ve been too soft or warm. Use cold butter and handle it lightly. And no pressing down too hard when cutting them out.
Storage and Reheating
- Fridge: Store cooled scones in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 3 months.
- Oven Reheat: Warm in a preheated oven at 180°C (350°F) for 5–7 minutes.
- Microwave: About 20–30 seconds on high — just don’t nuke them into rubber.
- Stovetop trick: Warm them gently in a dry pan for a lightly crisped bottom.
Frequently Asked Questions
Can I use raisins instead of sultanas?
Yep, or dried cranberries, or chopped dates — whatever you’ve got knocking about.
Can I make them dairy-free?
Absolutely. Use plant-based yogurt and dairy-free margarine or cold vegan butter.
Do I need to use self-raising flour?
Ideally yes, but you can use plain flour plus 2 tsp of baking powder per 150g of flour if needed.
Can I make the dough ahead of time?
Not really — scones rise best baked straight away. You can freeze the cut, unbaked dough and bake from frozen though.
Nutrition Facts (Per Serving):
- Calories: 230
- Fat: 6g
- Saturated fat: 2g
- Carbs: 40g
- Sugar: 15g
- Fibre: 1g
- Protein: 4g
- Sodium: 410mg
More Delia Smith Recipe:
Delia Smith Sultana Scones
Description
Light, buttery scones studded with juicy sultanas and perfect for teatime — easy to make, hard to stop eating.
Ingredients
Instructions
- Preheat oven to 200°C (180°C fan). Line a tray.
- Sift flour, baking powder, salt. Rub in cold butter.
- Stir in sugar and sultanas. Add yogurt gradually to form soft dough.
- Roll to 2–3cm thick. Cut out 7cm rounds.
- Place on tray, brush tops with liquid, sprinkle sugar.
- Bake 10–15 minutes until golden. Cool slightly on a wire rack.
Notes
- Don’t twist your cutter — straight up and down gives the best rise.
- If dough’s too wet, add flour sparingly.
- Bake fresh — scones don’t love waiting around.
- Serve warm, with plenty of butter (or cream if you’re living well).