This classic Mary Berry Sultana Scones recipe is made with simple, high-quality ingredients like self-raising flour, cold butter, caster sugar, and plenty of plump sultanas. The result is a wonderfully light and fluffy scone, with a soft crumb and a delightful sweetness from the fruit. This recipe creates a perfect batch for a traditional afternoon tea, ready in under 30 minutes for a truly satisfying homemade treat.

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Mary Berry Sultana Scones Ingredients

225g self-raising flour, plus extra for dusting
1 tsp baking powder
50g cold butter, cut into small cubes
25g caster sugar
50g sultanas
1 large egg
About 150ml milk, plus a little extra for glazing

How To Make Mary Berry Sultana Scones

Preheat the oven and prep your baking sheet: Set your oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a baking sheet or line it with non-stick baking parchment.
Combine the dry ingredients: Measure the self-raising flour and baking powder into a large bowl.
Rub in the butter: Add the cold, cubed butter to the flour. Using just your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. This technique keeps the butter cool and creates a lighter scone.
Add the sugar and sultanas: Stir the caster sugar and sultanas into the flour mixture until they are evenly distributed.
Mix the wet ingredients: In a measuring jug, lightly beat the egg and then add enough milk to make the total liquid amount 150ml.
Form the dough: Make a well in the center of your dry ingredients. Pour in most of the egg and milk mixture, holding back about a tablespoon for the glaze. Use a round-bladed knife to gently combine the ingredients into a soft, but not overly sticky, dough.
Roll and cut the scones: Tip the dough onto a lightly floured work surface. Knead very gently for a few seconds just to bring it together. Pat or lightly roll it out to a thickness of about 2cm (¾ inch).
Cut and bake: Use a 5-6cm fluted cutter to stamp out the scones. Press the cutter straight down without twisting to ensure an even rise. Arrange the scones on the prepared baking sheet, brush the tops with the reserved egg wash, and bake for 10-12 minutes until well-risen and golden brown.

Recipe Tips

Use Cold Butter: For the lightest, flakiest scones, your butter must be cold, straight from the fridge. Cold butter creates little pockets of steam as it melts in the oven, which helps the scones rise beautifully.
A Light Touch is Key: Handle the dough as little as possible. Overworking the dough develops gluten, which results in tough, heavy scones. Mix just until the ingredients have come together.
Don’t Twist the Cutter: When you cut out your scones, press the cutter firmly straight down and lift it straight up. Twisting the cutter can seal the scone’s edges, preventing it from rising to its full, fluffy potential.
Plump Your Sultanas: For extra juicy and flavorful sultanas, you can soak them in a little warm water or tea for 20-30 minutes before starting. Be sure to drain them and pat them dry before adding them to the flour mixture.

What To Serve With Sultana Scones

These classic sultana scones are the heart of a traditional British cream tea. For the most authentic experience, serve them warm, split in half, and topped with a generous layer of strawberry jam followed by a thick dollop of clotted cream. They are also delicious with a simple spread of salted butter. A pot of freshly brewed black tea, such as English Breakfast or Earl Grey, is the perfect companion.

How To Store Sultana Scones Leftovers

Room Temperature: Scones are always best enjoyed on the day they are baked. However, you can store any cooled leftovers in an airtight container at room temperature for up to 2 days. To refresh them, warm them in an oven at 150°C for about 5 minutes.
Freeze: To freeze, allow the scones to cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or reheat gently from frozen in the oven.

Mary Berry Sultana Scones Nutrition Facts

Serving Size: 1 scone (makes approx. 8)

Calories: 207 kcal
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 35mg
Sodium: 230mg
Total Carbohydrate: 33g
Dietary Fiber: 1.2g
Sugars: 10g
Protein: 4.5g

Frequently Asked Questions

What’s the difference between sultanas and raisins? Sultanas are made from dried green seedless grapes, are typically lighter in color, and tend to be plumper and juicier than raisins. Raisins are dried from various other grapes and are usually darker and have a more intense, caramel-like sweetness. For this recipe, either will work, but sultanas provide a lovely, soft bite.
Why did my scones come out hard and flat? This is usually caused by one of two things: overworking the dough or not having a hot enough oven. Mix the dough gently and only for as long as it takes to combine. A hot oven is essential to activate the baking powder quickly, giving the scones a good, immediate lift.
Can I use plain flour instead of self-raising? Yes, but you must add your own leavening agents. For this quantity of plain flour (225g), you would need to add 3 teaspoons of baking powder to get a similar rise.

Mary Berry Sultana Scones Recipe

Course: Breakfast, DessertCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

207

kcal

A classic Mary Berry recipe for light, fluffy sultana scones. These traditional British treats are quick and easy to make, featuring a soft, tender crumb packed with sweet, juicy sultanas. They are the perfect centerpiece for an afternoon cream tea, served warm with jam and clotted cream.

Ingredients

225g self-raising flour
1 tsp baking powder
50g cold butter, cubed
50g sultanas
1 large egg
About 150ml milk

Directions

Prep: Preheat oven to 220°C (200°C Fan) and line a baking sheet.
Mix: Combine flour and baking powder. Rub in cold butter until it resembles breadcrumbs. Stir in sugar and sultanas.
Combine: Beat the egg with enough milk to make 150ml of liquid. Add most of it to the dry ingredients and gently mix with a knife to form a soft dough.
Shape: On a floured surface, pat the dough to 2cm thick. Cut scones with a 5-6cm cutter, pressing straight down without twisting.
Bake: Place scones on the baking sheet, brush tops with leftover egg wash, and bake for 10-12 minutes until risen and golden.