Sultana Scone Recipe | Healthy & Delicious Healthy Snacks

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Sultana Scone

Sultana scone are a classic British treat that is perfect for tea time or as a snack. They are soft and fluffy, with a sweet and fruity flavor from the juicy sultanas (raisins). This easy-to-follow recipe will help you make delicious Sultana scones at home in no time.

Ingredients:

  • 225g self-raising flour
  • 55g cold unsalted butter, cubed
  • 50g caster sugar
  • 100g sultanas
  • 150ml milk
  • 1 egg (for glazing)

How to Prepare Sultana Scone:

  1. Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
  2. In a large mixing bowl, sift the flour and add the cold butter.
  3. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
  4. Stir in the caster sugar and sultanas.
  5. Make a well in the center of the mixture and pour in the milk.
  6. Use a fork to gently mix the ingredients until a soft dough forms.
  7. Turn the dough out onto a floured surface and gently knead until smooth.
  8. Roll the dough out to a thickness of about 2cm (3/4 inch).
  9. Cut out rounds using a cookie cutter or a glass.
  10. Place the scones on the prepared baking tray and brush the tops with beaten egg.
  11. Bake for 12-15 minutes or until the scones are risen and golden brown.
  12. Allow the scones to cool for a few minutes before serving them with butter, jam, or cream.

Enjoy your delicious and fluffy Sultana scones!

Here are a few tips for making the perfect Sultana scone:

  • Use cold butter: Cold butter is essential for creating a light and fluffy texture. Cut the butter into small cubes and keep it in the refrigerator until you need it.
  • Don’t overwork the dough: Overworking the dough can lead to tough and dense scones. Mix the ingredients gently until a soft dough forms and then stop.
  • Use self-raising flour: Self-raising flour contains baking powder, which helps the scones to rise. If you don’t have self-raising flour, you can make your own by mixing together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
  • Brush with egg wash: Brushing the tops of the scones with beaten egg before baking gives them a golden and glossy finish.
  • Use a light hand when cutting the scones: Gently press down on the cookie cutter or glass to cut out the scones, and don’t twist it. Twisting the cookie cutter can seal the edges of the scones and prevent them from rising.
  • Serve fresh: Scones are best eaten fresh on the day they are made. If you have leftovers, you can store scones in an airtight container for up to 2 days and reheat them in the oven before serving.
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Sultana Parvin, the owner of this site (sultanarecipe.com) is a passionate recipe builder with thorough knowledge of food, nutrition, and dietary needs for people of different ages and different physical conditions. She has contributed her creative recipes to different food and recipe sites, e-books, and magazines. Sultana is widely experienced on different menu and food courses. With her amazing cooking expertise and innovative ideas, she has been writing various food recipes, particularly those Bangladeshi and Indian traditional main and side dishes like: vegetarian, chicken, meat, fish, desert, rice, noodles, cakes, cookies, soup, smoothies etc. Sultana possesses in depth knowledge on foods’ nutrition value and other relevant contents, such as calorie, carbohydrate, fat, sugar, fiber, sodium, protein etc. of a wide variety of food items. In addition to the taste of food items, Sultana analyses psychology and taste of different categories and ages of people while developing her food recipes. Publications of Sultana Parvin: Sultana wrote a number of Recipe Books, among those following recipe books have been published in Amazon.com: ** Yummy Vegetable Recipes: Delicious Indian Vegetable Dishes ** Authentic Indian Vegetable Dishes **30 Diabetic and Heart Healthy Indian Food Recipes with Nutritional Detail Sultana edited a famous recipe book, namely “Flavors of India and Africa” written by Khatun Gulamani of California, USA.