Mary Berry Sultana Scones Recipe

If you love classic British baking, this Mary Berry sultana scones recipe is a wonderful treat to make at home. These traditional scones are light, buttery, and filled with sweet juicy sultanas that add the perfect touch of fruity flavour in every bite. They have a beautifully soft centre with a lightly golden top, making them ideal for afternoon tea or a simple weekend bake.

This recipe is beginner-friendly, quick to prepare, and delivers consistently fluffy scones with very little effort. Served warm with jam and clotted cream, they taste just like something from a traditional tea room. From start to finish, the recipe takes around 30 minutes, making it perfect for both everyday baking and special occasions.

Ingredients

For the Scones

• 450g self-raising flour
• 2 teaspoons baking powder
• 75g cold unsalted butter, cubed
• 50g caster sugar
• 100g sultanas
• 2 large eggs
• 225ml milk

For Finishing

• Extra flour for dusting
• 1 beaten egg for glazing

For Serving

• Strawberry jam
• Clotted cream
• Butter if desired

How to Make Mary Berry Sultana Scones Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment and place a shelf in the centre of the oven for even baking.
• Mix the dry ingredients: Add the self-raising flour and baking powder to a large mixing bowl. Stir together well so the raising agents are evenly distributed.
• Rub in the butter: Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Add the sugar and fruit: Stir in the caster sugar and sultanas until evenly mixed throughout the flour mixture.
• Make the dough: Beat the eggs together with the milk in a jug. Gradually pour the liquid into the bowl while mixing gently with a knife or spatula until a soft dough forms.
• Shape the dough: Turn the dough onto a lightly floured work surface and knead very lightly until smooth. Roll or press the dough to around 2.5cm thick.
• Cut out the scones: Use a round cutter to cut out the scones without twisting the cutter, as twisting can affect the rise.
• Glaze the tops: Arrange the scones on the prepared tray and brush the tops with beaten egg for a shiny golden finish.
• Bake the scones: Bake for 10 to 12 minutes until the scones are well risen and golden brown on top.
• Cool and serve: Transfer the baked scones to a wire rack and allow them to cool slightly before serving warm with jam and clotted cream.

Tips for the Best Mary Berry Sultana Scones

Why are my scones not rising properly?

Avoid twisting the cutter when cutting the dough, and make sure your baking powder is fresh. Handling the dough gently also helps create a lighter rise.

Can I use raisins instead of sultanas?

Yes, raisins work well in this recipe, although sultanas provide a slightly softer texture and sweeter flavour.

How do I keep scones soft?

Do not overbake them. Once golden on top, remove them from the oven promptly and allow them to cool slightly under a clean tea towel.

Should the butter be cold?

Yes, cold butter creates a lighter texture by forming small pockets of steam during baking.

Serving Suggestions

• Serve warm with strawberry jam and clotted cream
• Enjoy with a pot of English breakfast tea
• Add a little butter for extra richness
• Pair with fresh berries for afternoon tea

Storage

Room Temperature

Store the scones in an airtight container for up to 2 days. Warm slightly before serving for the best texture.

Refrigerator

You can refrigerate the scones for up to 4 days. Reheat gently in the oven before eating to refresh their texture.

Freezing

Freeze baked scones in a sealed container or freezer bag for up to 3 months. Defrost at room temperature and warm before serving.

Nutrition

• Calories: 245 kcal
• Carbohydrates: 36g
• Protein: 5g
• Fat: 8g
• Saturated Fat: 4g
• Sodium: 210mg

Nutrition values are estimated and may vary depending on ingredients used.

FAQs

Mary Berry Sultana Scones Recipe

Recipe by Milli RoseCourse: BreakfastCuisine: BritishDifficulty: Easy

Servings

10

scones

Prep time

15

minutes

Cooking time

12

minutes

Total time

27

minutes

Calories

245

kcal

27

minutes

Light and fluffy Mary Berry sultana scones packed with juicy sultanas and a buttery texture. Perfect for afternoon tea with jam and cream.

Ingredients

• 450g self-raising flour

• 2 tsp baking powder

• 75g cold unsalted butter, cubed

• 50g caster sugar

• 100g sultanas

• 2 large eggs

• 225ml milk

• Extra flour for dusting

• 1 beaten egg for glazing

• Jam and clotted cream for serving

Directions

• Preheat the oven to 220°C (200°C fan). Line a baking tray with baking parchment.
• Add the self-raising flour and baking powder to a large mixing bowl.
• Rub the cold butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Stir in the caster sugar and sultanas until evenly combined.
• Beat the eggs with the milk, then gradually mix into the flour mixture until a soft dough forms.
• Turn the dough onto a lightly floured surface and gently knead until smooth.
• Roll the dough to about 2.5cm thick and cut out scones using a round cutter.
• Place onto the baking tray and brush the tops with beaten egg.
• Bake for 10 to 12 minutes until risen and golden brown.
• Transfer to a wire rack and cool slightly before serving warm with jam and clotted cream.

Notes

• Use cold butter for lighter scones.
• Do not overwork the dough or the scones may become dense.
• Serve freshly baked for the best texture and flavour.