These Mary Berry–inspired sultana scones are light, tender, and gently sweet, with a soft crumb and a golden top. Made with buttermilk for extra softness, they are simple enough for beginners yet reliable enough for confident home bakers. The flavour is classic and comforting, with plump sultanas dotted throughout. From start to finish, they are ready in about 35 minutes.
Ingredients
For the Scones
- 450 g self-raising flour, plus extra for dusting
- 2 tsp baking powder
- 75 g cold unsalted butter, cut into small cubes
- 75 g caster sugar
- 100 g sultanas
- 2 large eggs
- 200 ml buttermilk
For the Topping
- 1 to 2 tbsp milk, for glazing
How to Make Mary Berry Sultana Scones Recipe
- Oven Preparation: Preheat the oven to 220°C (200°C fan). Lightly grease a baking tray or line it with baking parchment.
- Mixing the Dough: Sift the flour and baking powder into a large bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and sultanas. Beat the eggs lightly, then mix them with the buttermilk. Add the liquid to the dry ingredients and bring together with a round-bladed knife to form a soft dough.
- Shaping and Baking: Turn the dough out onto a lightly floured surface and gently pat it out to about 2.5 cm thick. Cut out rounds using a 5 cm cutter, pressing straight down without twisting. Place the scones on the prepared tray and brush the tops lightly with milk. Bake for 12 to 15 minutes until well risen and golden.
- Cooling: Transfer the scones to a wire rack and allow to cool slightly before serving.
Tips
Why are my scones not rising well?
Make sure the oven is fully hot before baking and avoid twisting the cutter, which can seal the edges.
How do I keep scones light and soft?
Handle the dough gently and stop mixing as soon as it comes together.
Can I make these scones less sweet?
You can reduce the caster sugar slightly without affecting the texture.
Serving Suggestions
- Serve warm with clotted cream and strawberry jam
- Enjoy with butter and a cup of strong tea
- Split and fill with lightly whipped cream for a simple treat
Storage
Room Temperature
Keep in an airtight container for up to 2 days.
Refrigerator
Not recommended, as chilling can dry out the scones.
Freezing
Freeze cooled scones for up to 3 months. Defrost at room temperature and warm briefly in the oven before serving.
Nutrition
- Calories: 290 kcal
- Carbohydrates: 48 g
- Protein: 7 g
- Fat: 8 g
- Saturated Fat: 4 g
- Sodium: 180 mg
Nutritional values are estimates and may vary.
FAQs
Can I use raisins instead of sultanas?
Yes, raisins work well, though sultanas give a slightly softer texture.
What can I use if I do not have buttermilk?
You can mix 200 ml milk with 1 tbsp lemon juice and leave it for 5 minutes.
Can I make the dough ahead of time?
It is best baked fresh, but you can cut the scones and chill them for up to 1 hour before baking.
How do I reheat scones?
Warm them in a hot oven for 5 minutes to refresh the texture.
Mary Berry Sultana Scones Recipe
Course: BakingCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesSoft, golden Mary Berry–style sultana scones made with buttermilk for a light, tender crumb. A classic British bake perfect for afternoon tea.
Ingredients
450 g self-raising flour
2 tsp baking powder
75 g unsalted butter, cold and cubed
75 g caster sugar
100 g sultanas
2 large eggs
200 ml buttermilk
Milk, for glazing
Directions
- Preheat oven to 220°C (200°C fan) and prepare a baking tray.
- Rub butter into flour and baking powder until breadcrumb-like.
- Stir in sugar and sultanas.
- Mix eggs with buttermilk and add to form a soft dough.
- Roll out, cut into rounds, and place on tray.
- Brush tops with milk and bake for 12–15 minutes until golden.
- Cool slightly on a wire rack before serving.
Notes
- Use a hot oven for best rise.
- Handle dough lightly to keep scones tender.
- Freeze baked scones for up to 3 months.
