Last Updated on 23 September 2025 by cooksimply

This recipe for sultana scones comes from those young, carefree days I spent with my mum in the kitchen. Rather than helping, I was probably getting in her way. But it was these moments that ignited my passion for food – and for cooking. I’m not the biggest fan of cakes and desserts, but I can never refuse sultana scones with lashings of jam and clotted cream. And these were the first baked treats my mum taught me to make. The classic British afternoon tea is also my husband’s absolute favourite – his eyes light up whenever I make these sultana scones.

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If you’ve ever wanted a foolproof fruit scone then this is it. The simplicity of these delightfully moreish, fruity crumbly British fluffy scones means you don’t have to wait for a special occasion to enjoy a cream tea at home. You really can make them at any time.

What are sultana scones?

Sultana scones are quintessentially British afternoon tea staples, just like fish and chips in paper bags, a pint of ice-cold cider, and Yorkshire puddings with fluffy roast potatoes and gravy – I don’t think I’ve ever met a person who doesn’t like them.

Fruit scones aren’t quite a cake, biscuits or pastry. They have a unique texture and are traditionally made with flour, butter, sugar and milk. But where did the recipe come from? The British scone originated from Scotland in the early 1500s and its earliest form was made from oats and cooked on a hot griddle pan. It was only in the 1840s, that sultana scones became an integral part of afternoon tea when Anna, the Duchess of Bedford [and close friend of Queen Victoria], wanted something light to eat – and she enjoyed her cream tea so much she asked for it every afternoon.

What ingredients are needed for scones with sultanas?

The beauty of these sultana scones is that you’ll most likely already have all the ingredients in your store cupboard. So you’ll be able to whip them up in no time. To make perfect scones you’ll need:

self-raising flour
butter, cubed and at room temperature
caster sugar
sultanas (golden raisins or raisins)
baking powder
vanilla extract
A squeeze of lemon juice
eggs plus whisked egg for the glaze
milk
salt

How to make this recipe for sultana scones?

Scone recipes don’t get easier than this – and it’s a great way to bake with kids. They’ll love making the scone dough – and then cutting it with a 5 cm cutter, then watching them rise in the oven. Who am I kidding – I love making them too!

1. Preheat your oven to 220°C (200°C fan/gas mark 7) and lightly grease a large baking tray or put parchment paper/baking paper on a baking tray.

2. In a large mixing bowl, add the self-raising flour, baking powder, and a pinch of salt. Then add the cubed butter.

3. Using your fingertips lightly rub the butter into the flour mixture until it resembles fine breadcrumbs. I love doing this – it can take several minutes, but it’s very satisfying. You can add the dry ingredients and butter to a food processor and blitz in short bursts – but even though it’s quicker, you have all the washing up to do afterwards, so I tend to stick to using my hands.

4. Pour the milk into a measuring jug and then warm for about 20-30 seconds in a microwave. Then stir in the lemon juice and vanilla extract.

5. Make a well in the centre of the flour mixture and pour in the wet ingredients and the sultanas. Gently stir until a soft dough forms – don’t worry it will be fairly wet and sticky at this point. Be careful not to overmix, as this can result in tough scones when the aim is to make soft, crumbly scones.

7. Transfer the dough onto a lightly floured surface or board, gently fold the dough over several times and pat it into a round around 3-4cm deep. You can dust more flour over the dough while you’re doing this.

8. Using a pastry cutter dipped in flour, cut out rounds from the dough – around 3-4 scones – and place them onto the prepared baking sheet, ensuring they are spaced slightly apart. Repeat the process with the remaining dough – pressing into another round, and using the cutter for the remaining scones.

9. Brush the top of the scones with egg wash for a golden finish.

10. Bake in the hot oven for 10-12 minutes or until the scones are risen and golden brown on top.

11. Once baked, transfer the scones to a cooling rack to cool completely.

12. Serve your freshly baked sultana scones warm or at room temperature, accompanied by clotted cream, strawberry or raspberry jam for a classic cream tea experience.

Can raisins be used instead of sultanas?

Raisins and sultanas are different types of dried grapes and both are just as delicious as each other. Sultanas are slightly lighter in colour than raisins but either will work in this recipe.

Do you put jam first or cream?

I have always been a fan of the Cornish way – that’s clotted cream first then a big dollop of jam. But you’ll find this debate still rages on between us Brits. In Devon, jam is spread first, then topped with cream. Which way you prefer is totally up to you!

Tips for the perfect sultana scones

With this easy recipe and a few handy tips, you’ll be well on your way to creating homemade scones with a soft interior crumb and golden-brown exterior, guaranteed to impress friends and family alike. So, brew a cup of tea, spread on the jam and cream, and indulge in freshly baked scones.

Make sure the butter is at room temperature. This helps ensure even distribution and a smoother dough.
Handle the dough gently and avoid overmixing to maintain a tender texture.
For extra flakiness, fold the dough over itself a couple of times before cutting out the scones.
If you don’t have a scone cutter, a round cookie cutter or even a glass can be used as an alternative.
Store any leftover scones in an airtight container once they have cooled completely. They can be enjoyed for up to 2-3 days, though they are best enjoyed fresh.

Other sweet treats you might enjoy

Banana bread with chocolate chips

Chocolate fridge cake

Upside-down pineapple cake

Apple cake

Mini Egg cookies

Lemon drizzle cake

Lemon posset