Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook


    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook


    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 30 minutes to 32 minutes 35 minutes

    Makes: 10


    • 500g plain white flour
    • Pinch of salt
    • 1½ tsp baking powder
    • 125g cold butter, cubed
    • 25g caster sugar
    • 125g sultanas
    • 1 large egg
    • 210ml milk
    • Beaten egg, to glaze


    1. Preheat the oven to 250°C, gas mark 9.
    2. Sieve the flour, salt, and baking powder into a large bowl. Add the butter and rub in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, you can blitz the mixture to the same texture in a food processor, before tipping it back into a bowl. Stir in the sugar and sultanas. Make a well in the centre.
    3. Whisk the egg and milk together and pour into the dry ingredients a little at a time, mixing until you have a soft dough. Turn out on to a floured board. Lightly shape into a round and roll out to about 2.5cm thick. Cut into scones with a 6.5cm cutter.
    4. Place the scones on a non-stick baking sheet. Brush the tops with beaten egg. Bake for 10-12 minutes or until risen and golden brown then cool on a wire rack. Serve with jam and cream. Scones go stale quickly so eat these on the day you bake them.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars