Sultana Scones

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"This is a recipe that I got from my Women's Weekly recipe cards when I first got married. This is a recipe to serve quite a few people. I am posting the original recipe straight from the card: '"Cooking for a Crowd". I have made this, but many years ago and everyone loved them, although I must add that since this is an old recipe (not showing my age at all.) common sense will prevail with this recipe as it not written well."

Original recipe yields 24-30 servings


  • Serving Size: 1 (59.4 g)
  • Calories 155.6
  • Total Fat - 4.2 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 9.2 mg
  • Sodium - 87 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 3.3 g
  • Sugars - 4.8 g
  • Protein - 4.5 g
  • Calcium - 23.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Sift the flour, sugar and salt into a basin. Rub in the butter until mixture resembles fine bread crumbs, add the sultana's.

Step 2

Combine the milk and water; Mix to a soft dough with the combined milk and water, adding just a little extra milk to form a dough if necessary. N.B. Do not overwork this mix.

Step 3

Turn dough onto a floured surface and knead until smooth, again do not overwork.

Step 4

Roll dough out to fit a greased 37cm x 28cm ( 15 in x 11 in. ) baking dish or tray.

Step 5

Cut dough into squares with a sharp knife, depending on size required.

Step 6

Glaze with milk, bake in a hot oven for 15 to 20 minutes.

Tips & Variations

No special items needed.


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