Sultana scones

Sultana scones



  • 3 cups self-raising flour, plus extra for dusting
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup caster sugar
  • 100g butter, melted
  • 1 cup milk
  • ½ cup sultanas
  • milk, for glazing


Line a baking tray with baking paper and set aside.

In a bowl, sift the flour, cinnamon and nutmeg. Stir in the sugar.

Make a well in the centre of the flour mixture and pour in the butter and milk. Stir together gently until a dough forms.

Dust some extra flour onto your work surface, turn out the dough and gently knead 2-3 times to just bring it together.

Roll the dough into a 2 cm thick round.

Use a scone cutter dipped in flour to make scone shapes and place them on the tray, keeping the scones close together. Cover the scones with a tea towel and set them aside to rest for 10-20 minutes. Meanwhile preheat the oven to 200°C or 180°C fan-forced.

Brush the scone tops with milk and bake for 20 minutes or until cooked and golden-brown. Serve warm or cold, alone or with butter or jam and cream.


  • Do not overwork the dough or you will get tough scones; gentle kneading for a minute or two is all that’s necessary.
  • Flour your work surface well before rolling the dough and dust your cutter well between scones to prevent the dough from sticking.
  • Allowing the scones to just touch while cooking will keep them moist and help them to rise in the oven.
  • The secret to this recipe is the resting time. If you skip this step you’ll be making rock cakes rather than scones.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand.

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