Mary Berry Sultana Scones Recipe

These classic British scones are light, tall, and beautifully tender, with sweet bursts of juicy sultanas in every bite. The flavour is gently buttery with just enough sugar to feel special, especially when served warm with jam and clotted cream. This is an easy, reliable bake that suits beginners, as long as you keep the dough soft and handle it lightly. Total time is about 30 minutes from bowl to table.

Ingredients

For the scone dough

• 450g self-raising flour, plus extra for dusting
• 2 tsp baking powder
• 1/2 tsp fine salt (optional, but recommended)
• 100g unsalted butter, cold and cut into small cubes
• 75g caster sugar
• 150g sultanas
• 2 large eggs
• 200ml whole milk (you may need a splash extra)

For the glaze

• 1–2 tbsp of the egg-milk mixture (from above), or a little extra milk

To serve (optional, but traditional)

• Strawberry jam (or raspberry jam)
• Clotted cream
• Butter (if you like)

How to Make Sultana Scones

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment (or lightly grease it) so the scones lift easily and colour evenly.
• Mix the dry ingredients: Add the self-raising flour, baking powder, and salt (if using) to a large bowl. Whisk briefly to combine so the raising agents are evenly distributed.
• Rub in the butter: Add the cold diced butter and rub it into the flour using your fingertips until it resembles fine breadcrumbs. Work quickly so the butter stays cool, which helps the scones rise higher.
• Add sugar and fruit: Stir in the caster sugar and sultanas. Mixing them in now helps the fruit spread through the dough instead of clumping.
• Add eggs and milk: Beat the eggs in a jug, then stir in the milk. Pour most of it into the bowl, keeping back a little for glazing the tops.
• Bring the dough together gently: Use a table knife to mix until a shaggy dough forms, then use your hands to bring it together. The dough should feel soft and slightly sticky. If it looks dry, add a splash more milk, a teaspoon at a time.
• Shape and cut: Tip the dough onto a lightly floured surface. Pat it out (do not roll hard) to about 2.5–3cm thick. Cut out rounds with a 5–6cm cutter, pushing straight down without twisting for the best rise.
• Glaze and bake: Place the scones on the tray with a little space between them. Brush the tops with the reserved egg-milk (avoid brushing the sides, as it can stop them rising). Bake for 10–13 minutes until well risen and golden brown.
• Cool and serve: Transfer to a wire rack and let them cool for 10 minutes. Serve slightly warm with jam and clotted cream, or cool completely if you’re packing them for later.

Tips

Why didn’t my scones rise very high?

The two most common causes are over-handling the dough and twisting the cutter. Keep mixing to a minimum, pat the dough out gently, and cut straight down. Also make sure your oven is properly hot before the tray goes in.

How do I keep scones soft and not tough?

Soft dough is your friend. If the mixture looks floury or cracks as you shape it, add a splash more milk. When you mix, stop as soon as the dough comes together, since overworking develops gluten and makes scones chewy.

How do I stop sultanas catching and burning on top?

Try to keep most sultanas tucked inside the dough rather than on the surface. When you pat the dough out, give it a quick check and nudge any exposed fruit back in.

Can I make these if I only have plain flour?

Yes. Use 450g plain flour plus 3 tsp baking powder. The texture is very similar, but do measure the baking powder carefully so you don’t get a bitter aftertaste.

Serving Suggestions

• Split and serve warm with strawberry jam and clotted cream.
• Add a thin layer of butter first, then jam for extra richness.
• Serve with a pot of tea for an easy afternoon tea at home.
• Pair with fresh berries and a dusting of icing sugar for a pretty platter.

Storage

Room temperature

Keep in an airtight tin for up to 2 days. If you want that fresh-baked feel, warm them in a 160°C fan oven for 4–5 minutes before serving.

Refrigerator

It’s best to avoid chilling scones, as the fridge dries them out. If you must (for very warm kitchens), store airtight for up to 3 days and rewarm before eating.

Freezing

Freeze on the day they’re baked for the best texture. Let them cool completely, wrap well, and freeze for up to 3 months. Thaw at room temperature, then warm in a 160°C fan oven for 6–8 minutes.

Nutrition

• Calories: 230 kcal
• Carbohydrates: 38 g
• Protein: 5 g
• Fat: 7 g
• Saturated fat: 4 g
• Sodium: 220 mg

Nutrition values are estimates and will vary depending on brands, exact portion size, and serving choices.

FAQs