Sultana scones

These American-style scones are hiding juicy sultanas - perfect for breakfast!

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves14
  • DifficultyEasy
600g flour, plus 1 tbsp
25g sugar, plus extra for sprinkling
2 tbsp baking powder
2 tsp salt
335g cold unsalted butter, diced
4 eggs, lightly beaten
240ml cold double cream
3/4 cup sultanas
1 extra-large egg beaten with 2 tbsp milk or water, for egg wash
1) Preheat the oven to 200C/Gas mark 4. Line a baking tray with greaseproof paper.

2) Combine the 600g of flour and 25g of the sugar with the baking powder and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.

3) Combine the eggs and double cream and quickly add to the flour/butter mixture. Combine until just blended.

4) Combine the sultanas with 1 tbsp of flour and then add to the dough and mix quickly. The dough may be a bit sticky.

5) Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 1.5 to 2.5cm thick. You will see lumps of butter in the dough.

6) Cut squares with a 7cm cutter and then cut these in half diagonally to make triangles. Place the scones on the prepared baking tray.

7) Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

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