Home Baking with Newsgroup; Buttermilk and sultana scones.



  • 450g (1lb) self-raising flour
  • 2 heaped teaspoons baking powder
  • 75g (3oz) butter, cubed
  • 75g (3oz) caster sugar
  • 100g (4oz) sultanas
  • 2 large eggs, beaten
  •  280ml buttermilk 
  • To serve cream and jam


  • Preheat the oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment.
  • Measure the flour, baking powder and butter into a bowl. Rub with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar and sultanas or do this in a food processor.
  •  Mix the eggs and buttermilk together in a jug and pour all but 1 tablespoon into the flour bowl and lightly mix together until combined – it should be a fairly moist dough.
  •  Lightly sprinkle the worktop with flour and gently knead the dough until smooth and soft. Roll to about 2.5cm (1in) thick. Using a 6cm (2½ in) round fluted scone cutter, stamp out 12 scones.
  • Arrange the scones on the baking sheet and brush the tops with the reserved egg and milk mixture. 
  • Bake in the preheated oven for about 12-15 minutes until risen and lightly golden.
  • PREPARE AHEAD These are best made on the day, but they can also be made up to a day ahead and reheated.
  • FREEZE They freeze well cooked.



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