Sultana Scones – American Style

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These Sultana Scones – American Style are so easy to make. The scones we eat in the UK are round in shaped and they usually crack around the edge, making it easy to open them up. The American type of scone is usually wedge shaped or triangular. Other than that the two types are quite similar.

This recipe is for the triangular type and has some sultanas mixed in to give a little fruitiness to the scones.

So Easy To Make

As with all scones recipes this one is very easy to make. Simply mix the dry ingredients together and rub in the butter. Then add the remaining wet ingredients and mix into a dough. Flatten it out into a disc an cut that into 8 triangles. Then bake the scones and when they are cool you can add a little icing, if you wish.

Sultana Scones - American Style

So, for the ingredients we have, self raising flour(though plain flour and baking powder can be used instead), sugar, butter, salt, cream, milk, egg, vanilla extract, lemon zest and sultanas. Additionaly an icing, of icing sugar and lemon juice is easily made too.

Process for Sultana Scones – American Style

The process is very simple indeed. I like to start by rubbing the zest into the sugar to release the oils. Then mix the sugar, flour and salt together. Add the butter and rub it in until you have pea sized pieces of butter. After that rub flour and butter between your hands to create some butter flakes that will help keep the scones light.

Mix in the egg, cream, milk, and vanilla extract to create a shaggy dough. Flour the work surface and place the dough on it and flatten it out. Add the sultanas, a little at a time, and fold the dough a few times to mix them through.

Then flatten the dough into a disc about 25cm(10 inches) in diameter. Cut the dough into 8 wedges/triangles of equal size. Brush, cream, milk or beaten egg over the top. Place them on a line baking sheet. Put them into the oven, at 190C/170C Fan/375F, for 20 to 25 minutes. They will rise and brown on the top.

When they have cooled down make the icing and drizzle it over the top, if you wish.

My Scones

Sultana Scones - American Style

I made my scones, as per the instructions above. After 25 minutes they were lovely and brown on the top. They also had a very good rise. I let them cool down on a wire rack. Then I put my icing on the top and left it to set a little. Then I had a taste. My goodness! They were just so good, light and soft inside and with a lovely flavour of the lemon and sultana. These are just perfect with a cup of tea. Some cream, jam or butter work very well with them too.

Sultana Scones – American Style – Video

Another lovely scone recipe is Quick & Easy Cherry Scones

Sultana Scones – American Style

Recipe by geoffcooCourse: Biscuits, Cookies, BreadDifficulty: Easy


Prep time


Cooking time




  • 300g(2 cups, based on scooping packed flour into a 250ml cup)self raising flour – see notes for plain flour

  • 113g(1/2 cup) cold unsalted butter, cubed

  • 120ml(double cream)

  • 60ml(1/4 cup) milk

  • 50g(1/4 cup) caster sugar

  • 1 medium egg(large in USA)

  • 70g(1/2 cup) sultanas, soaked, in water, juice or tea, then drained

  • 1.5g(1/4 tsp) salt

  • 5mil(1 tsp) vanilla extract

  • Zest of 1 lemon

  • 15ml(1 tbsp) cream for brushing(or milk or beaten egg)

  • 25g(scant 1/4 cup) icing sugar

  • 15ml(1 tbsp) lemon juice, you may not need it all


  • Preheat the oven to 190C/170C Fan/375F.
  • Line a baking tray with parchment paper or a silicone mat.
  • Rub the zest into the sugar.
  • In the bowl of a mixer, pulse the flour, salt and sugar together.
  • Add the butter and pulse again until the butter is in small pieces(you can do this by hand too).
  • Tip the mixture into a bowl and rub it between your hands until the remaining butter is flattened into flakes.
  • Mix the egg, cream, milk and vanilla together.
  • Pour that into the bowl and stir until a shaggy dough forms.
  • Tip it onto a floured surface and flatten it.
  • Sprinkle some sultanas over the surface and fold the dough, adding more sultanas as you keep folding.
  • When the sultanas are evenly distributed form the dough into a disc, 25cm(10 inches) in diameter.
  • Cut the dough into 8 equal sized wedges/triangles.
  • Place them on the baking tray leaving a gap so they can rise.
  • Brush cream over the top.
  • Bake for 20 to 25 minutes, until the scones have risen and are nicely browned on the top.
  • Put them on a rack to cool.
  • Mix a little lemon juice into the icing sugar and stir into a thick icing, adding just enough extra juice to make an icing that will drizzle easily. Allow it to sit for a few minutes.
  • Drizzle the icing over the scones and leave it to set before serving.


  • To use plain flour weigh out 300g and add in 12g(3 tsp) baking powder and mix thoroughly

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