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Sultana scones

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Sultana scones Cook Expert

Preparation : 10 min Resting : -
Cooking : 10 min Equipment :
Difficulty :
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Serves 15 scones :

210 ml milk
350 g plain flour
1 sachet baking powder (7g)
60 g diced butter, at room temperature
30 g caster sugar
70 g sultanas
pinch salt
1Preheat the oven to 220 °C (210 °C fan, gas mark 7/8). Put the flour, baking
powder, sugar, salt and butter into the metal bowl and run the PASTRY/
CAKE programme. Stop after 30 seconds.
2If necessary, scrape the ingredients into the centre of the bowl and restart
the programme. Slowly pour the milk through the cap opening; add the sultanas
during the last 20 seconds.
3Flour a work surface and place the dough on it. Lightly dust with flour and flatten
the dough by hand to a thickness of 2cm. Use a 5cm floured pastry cutter to cut
out rounds of dough and place on a lined* baking tray.
4Brush them with a little milk or beaten egg; bake for 12-15 minutes until risen and
golden. Set aside to cool. Serve with jam and whipped cream.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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the video does it different to the recipe method; wasnt sure so went for the written version


pretty good! I will make these again.


Super easy to make amd tasted exactly how a sultana scone should!