This Mary Berry Sultana Scones Recipe is a light and fluffy recipe, which calls for self-raising flour and juicy sultanas. It’s the perfect afternoon tea treat, ready in about 25 minutes.
Mary Berry Sultana Scones Recipe Ingredients
- 350g (12oz) self-raising flour, plus extra for dusting
- 1 ½ tsp baking powder
- 75g (2 ½ oz) butter, chilled and cut into cubes
- 30g (1oz) caster sugar
- 75g (2 ½ oz) sultanas
- 2 large eggs
- About 150ml (5fl oz) milk
How To Make Mary Berry Sultana Scones
- Prep oven and mix dry ingredients: Preheat the oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a large baking sheet. In a large bowl, combine the self-raising flour and baking powder.
- Rub in the butter: Add the chilled, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Try to do this quickly to keep the ingredients cold.
- Add sugar and sultanas: Stir the caster sugar and sultanas into the flour and butter mixture until evenly distributed.
- Combine wet and dry ingredients: In a measuring jug, beat the two eggs, then add about 100ml of the milk and mix. Set aside 2 tablespoons of this egg and milk mixture for glazing later. Pour the rest into the dry ingredients.
- Form the dough: Use a rounded knife to gently mix everything together into a soft, but not too sticky, dough. If there are dry bits at the bottom of the bowl, add a little more milk.
- Knead and shape the dough: Turn the dough out onto a lightly floured surface. Knead very lightly just a few times until it comes together. Gently pat or roll it out to a thickness of about 2cm (¾ inch).
- Cut out the scones: Using a 6cm (2½ inch) plain round cutter dipped in flour, press firmly down into the dough without twisting. Place the cut scones on the prepared baking sheet. Gather the scraps, re-roll gently, and cut out more scones until you have about 10.
- Glaze and bake: Brush the tops of the scones with the reserved egg and milk mixture. Bake for about 10-12 minutes, or until well-risen and golden brown. Transfer to a wire rack to cool.
Recipe Tips
- How to get light and fluffy scones: The secret is a light touch. Handle the dough as little as possible and do not over-knead. This prevents the gluten from developing too much, which would make the scones tough.
- How to ensure a good rise: Don’t twist the cutter when you press down into the dough. Twisting seals the edges and prevents the scones from rising evenly. Just press straight down and lift straight up.
- Why use cold ingredients? Using chilled butter is crucial. The small, cold pieces of butter create steam pockets as they melt in the hot oven, which helps create the scones’ light, flaky texture.
- Can I make them ahead? Scones are best eaten fresh on the day they are made. However, you can bake them, let them cool completely, and store them in an airtight container. Reheat in a low oven for about 5 minutes to refresh them before serving.
What To Serve With Sultana Scones
Sultana scones are the centerpiece of a classic British cream tea. They are best served warm, split in half, and topped with:
- Strawberry or raspberry jam
- Clotted cream (the great debate is whether you put the jam or cream on first!)
- A simple spread of good-quality salted butter
How To Store Sultana Scones
Room Temperature: Store cooled scones in an airtight container at room temperature. They are best eaten within 1-2 days. Freeze: You can freeze the baked and cooled scones for up to 3 months. Wrap them well and place them in a freezer-safe bag. Thaw at room temperature or reheat gently in the oven from frozen.
Mary Berry Sultana Scones Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 40g
- Protein: 6g
- Fat: 8g
- Saturated Fat: 5g
- Sodium: 250mg
- Fiber: 2g
- Sugar: 10g
Nutrition information is estimated per scone and does not include toppings like jam or cream.
FAQs
This is usually due to one of two things: the dough was overworked, or it was rolled out too thinly. Handle the dough gently and ensure it’s at least 2cm (¾ inch) thick before cutting.
Yes, but you will need to add more baking powder. For every 150g of plain flour, add 2 teaspoons of baking powder. So for this recipe, you would use 350g of plain flour and about 4 ½ teaspoons of baking powder in total.
Absolutely. Raisins or mixed dried peel are excellent substitutes for sultanas.
Mary Berry Sultana Scones Recipe
Description
A classic British scone that is light, fluffy, and studded with juicy sultanas, perfect for a traditional cream tea experience.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan). Grease a baking sheet.
- In a large bowl, rub the chilled butter into the flour and baking powder until it resembles breadcrumbs.
- Stir in the sugar and sultanas.
- Mix the eggs with 100ml of milk. Add most of this mixture to the dry ingredients, reserving some for a glaze.
- Gently mix to a soft dough, adding more milk if needed.
- On a floured surface, gently knead and pat out to 2cm thick. Cut out scones with a 6cm cutter.
- Place on the baking sheet, brush the tops with the reserved egg wash, and bake for 10-12 minutes until golden.
Notes
- Handle the dough as little as possible for the lightest, most tender scones.
- Using cold butter is essential for a flaky texture.
- When cutting, press the cutter straight down without twisting to ensure an even rise.
- Scones are best enjoyed warm from the oven on the day they are baked.
