Why Double Sultana scones
If there’s one complaint I get from Darcey time after time it’s that there’s never enough sultanas in ANYTHING I make that contains them. Mainly this refers to cous cous. Have you ever put sultanas in cous cous? They’re a game changer. But when it comes to Double Sultana Scones I know how to win her over!
Last week I wanted to make her fave – Sultana scones, and to make sure they would become her absolute favourite I doubled the sultana content. Some kids are just easy to please.
I’ve made these scones many times before but with 60g of sultanas and they came out well but these are a cut above for all you sultana lovers out there. Here’s how I make them.
Before you turn the oven on please note…
These are quick and easy scones. I didn’t even use a cutter to make them. I just brought all the ingredients together, then used a sharp knife to cut them into nine quite large double sultana scones. I call them rough and ready. You may want a neater finish. I wanted to get them baked asap because I was making the original ones AND cheese scones too. (Cheese scone recipe coming soon)
A word about cutters
If you are going to use a cutter to shape your scones from the dough try and cut by pressing the cutter directly downwards and lifting straight upwards when removing the cutter. This will prevent the scones from becoming mishapened.
I’ve never managed to keep all my scones the same sort of shape – no matter how I cut them, but this straight-down and up action really helps.
Double Sultana scone recipe
Ingredients
- -225g Self raising flour
- -55g butter- straight out of the fridge
- -30g caster sugar
- -120g sultanas
- -150ml milk
- -1 egg for egg washing – beaten
Instructions
- Line a baking sheet with baking paper and pre-heat your oven to 220ºC(200 fan)
- In a bowl measure out the flour and butter and rub together with your fingers till you have the consistency of tiny breadcrumbs. You can do this in a food processor for speed.
- Add the sugar and sultanas.
- Make a well in the flour and pour the milk into the centre. Mix until all the ingredients are combined but be sure not to overmix. Use a knife to blend all the ingredients together until there is no dry flour left. The mixture may be quite sticky. Another top tip is to bake them straight away. Don’t leave the dough sitting around. The quicker they go into the oven the more light and fluffy they’ll be.
- Turn the dough out onto the baking tray. You can use a rolling pin to flatten the dough but I think this bashes too much air out. I just squadge it down with my hands till it’s nice and flat and evenish.
- Use a sharp knife to cut the dough into nine scones. Push them apart so there is room to spread. The dough will be sticky so use hot water from the kettle to stop the sticking after each cut.
- Give each sultana scone a generous brush of egg wash.
- Place in the oven and bake for 15-18 minutes or until they start to brown. Don’t wait till they are very golden as they will over bake from the bottom.
- Leave to cool on a wire rack and eat when they are still warm. They taste amazing with a big dollop of cream and strawberry jam.
You can freeze these Double Sultana Scones
As I made three different scone batches in one day – and I don’t want to be the size of a house by eating them all I froze some of these. Mainly so that Darcey could take one or two to work with her throughout the week.
They keep in the freezer for up to three months and take hardly any time to defost – just 20 minutes if you place them on a cooling rack.
To freeze I place them in an open zip lock bag once completely cooled. I place them flat in the freezer and after a few hours when they are completely frozen I close the bag up. Don’t forget to mark the bag before you place it in the freezer. We have frozen vegan and cheese scones in the freezer so need to make sure what’s in the bag is clear.
The way I enjoy scones the most
A few years ago I popped round to a friend’s house and she offered me a homemade scone with a cuppa and promptly asked if I “would like it toasted?” I had never toasted a scone before but let me tell you it s iTHE ONLY WAY I eat them now. They are so delicious warm with melted butter that I would completely omit the cream and jam. Try it and let me know what you think.
enjoy!
More Bakes you may enjoy
Dairy Free chocolate chip cookie recipe
Fast from the Freezer Double Choc Chip Cookies
The easy way to make Viennese biscuits
How To Make Boozy, Gooey, Raisin, Choc-chip, Oat Cookies
Double Sultana scone recipe
(Makes 9 large-12 small scones)
- 225g Self raising flour
- 55g butter- straight out of the fridge
- 30g caster sugar
- 120g sultanas
- 150ml milk
- 1 egg for egg washing – beaten
How to make Double Sultana Scones
Like most scones you can make these with little prep. The butter can be cold straight from the fridge and by the time you have brought all the ingredients together the oven will get to the right temp.
- Line a baking sheet with baking paper and pre-heat your oven to 220ºC(200 fan)
- In a bowl measure out the flour and butter and rub together with your fingers till you have the consistency of tiny breadcrumbs. You can do this in a food processor for speed.
- Add the sugar and sultanas.
- Make a well in the flour and pour the milk into the centre. Mix until all the ingredients are combined but be sure not to overmix. Use a knife to blend all the ingredients together until there is no dry flour left. The mixture may be quite sticky. Another top tip is to bake them straight away. Don’t leave the dough sitting around. The quicker they go into the oven the more light and fluffy they’ll be.
- Turn the dough out onto the baking tray. You can use a rolling pin to flatten the dough but I think this bashes too much air out. I just squadge it down with my hands till it’s nice and flat and evenish.
- Use a sharp knife to cut the dough into nine scones. Push them apart so there is room to spread. The dough will be sticky so use hot water from the kettle to stop the sticking after each cut.
- Give each sultana scone a generous brush of egg wash.
- Place in the oven and bake for 15-18 minutes or until they start to brown. Don’t wait till they are very golden as they will over bake from the bottom.
- Leave to cool on a wire rack and eat when they are still warm. They taste amazing with a big dollop of cream and strawberry jam.
