Sultana Scones

  • Serves

    makes 20

Both in and on these traditional scones, use the richest butter you can find—for instance, Ireland's Kerrygold, available in some U.S. supermarkets.


  • 6 14 cups flour
  • 12 cup sugar
  • 2 tsp. baking powder
  • 16 tbsp. (2 sticks) unsalted butter, cut into pieces
  • 34 cup sultanas (golden raisins)
  • 1 34 cups milk
  • 1 egg


Step 1

Preheat oven to 400°. Line two baking sheets with parchment paper and set aside. Whisk flour, sugar, and baking powder together in a large mixing bowl. Using a pastry cutter or two table knives, cut butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in sultanas. Add milk and stir until dough just comes together.

Step 2

Turn dough out onto a lightly floured surface. Dust hands with flour and gently knead with the heels of your hands several times until dough forms a rough ball. (Do not overknead dough, or scones will be tough.)

Step 3

Divide dough into 20 equal pieces, gently shape each into rounds, and arrange on prepared baking sheets 1"–2" apart. Beat egg and 1 tsp. water together in a small bowl. Using a pastry brush, brush tops of dough rounds with egg wash.

Step 4

Bake scones until golden brown, 30–35 minutes. Set aside to cool on wire racks for 5–10 minutes. Serve warm with butter and marmalade or jam.

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