Sultana and Orange Scones

Sultana and Orange Scones

Created by Val Stones.

Prep Time


Cook Time







Set the oven to 200 fan. To rise well, scones need a really hot oven.

Grease a baking sheet and heat in the oven while you make the scones.

Sieve the flour, baking powder, custard powder and salt into a wide bowl.

Cut the butter into small pieces and rub into the flour mixture with your fingertips until it disappears. 

Stir in the caster sugar, sultanas and orange zest. 

In a separate bowl beat the milk, cream or yoghurt and eggs until combined and bubbles are appearing. 

Make a well in the centre of the flour and pour in two-thirds of the eggs mixture. Using a knife, combine to make a soft dough; add more liquid if necessary.

Knead the dough into a bowl for a few turns to make a ball. On a lightly floured work surface, continue to knead to give a smooth surface, then roll out to about 3cm thick.

Dip the cutter into some flour to prevent it from sticking; cut out scones, re-flouring the cutter as needed, until the dough is used up.

Take the hot baking sheet from the oven and place the scones on it, a little apart. Brush them with the remaining egg mixture.

Bake for 15-20 minutes. The scones should be well risen and golden on the top and the bottom.  Break a scone open to see if it is baked. If it's damp, bake for a further 3 minutes.

Remove from the oven and place on a cooling rack.

Serve hot, split and spread with butter, or store in an airtight container for up to two days. Reheat in a warm oven to soften them before eating.

Fred's Tip

Save a little of the egg mixture to brush the tops of the scones before baking